Chemical characteristics of cultivated elderberry fruit

Abstract

This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgoš region). Chemical analyses of reference parameters (dry matter, acidity, pectin, pectic acid, protopectin, Ca-pectat, ash, cellulose, total and reducing sugars, mineral substances, proteins and aminoacids, surface colour, anthocyanins and vitamin C) confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions.