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Updated: Aug 25, 2025
The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
Published on: October 5, 2016
Effect of cultivar, maturation stage, and year on sugar and phenolic composition of elderberries
Sandrine S Ferreira1,2, Pedro Silva1, Amélia M Silva2,3
1Chemistry Research Center - Vila Real (CQ-VR), Food and Wine Chemistry Lab., University of Trás-os-Montes and Alto Douro, Vila Real, Portugal.
Background:
The chemical composition, phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activity of the three main Portuguese elderberry cultivars were determined for the first time through five stages of maturation, in different harvesting years, to gain a deeper understanding of the effect of climatic conditions and enzymatic activity involved in the synthesis and degradation of phenolic compounds on the final quality of elderberries.
Results:
Simple sugar and anthocyanin content increased with maturation but total acidity and flavonoids content decreased, and cinnamic acids did not show a clear trend. Climatic conditions seem to have a decisive influence on the elderberry maturation, namely the total number of hot (>30 °C) days. The PAL, PPO, and POD activity can explain the differences observed in elderberry phenolic content.
Conclusion:
These results highlighted the influence of climatic conditions in each harvesting season on elderberry development and quality. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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