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  • 1 Corvinus University of Budapest Department of Food Preservation, Faculty of Food Science Villányi út 29-43 H-1118 Budapest Hungary
  • | 2 Corvinus University of Budapest Department of Brewing and Distilling, Faculty of Food Science Villányi út 29-43 H-1118 Budapest Hungary
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Elderberry pomace, by-product of juice pressing procedure, is still rich in biologically active compounds, especially antioxidants and phenolic compounds. The aim of the present study was to investigate whether elderberry pomace could be utilized as a source of natural colourings and preservatives. By a simple solvent extraction a proper food colouring could be produced from elderberry pomace characterized by similar colour values as pressed elderberry juice. A solvent ratio of 1:20 with 50% ethanol proved to be the optimal solvent extraction method to produce an extract rich in antioxidants showing inhibitory effect against Lysteria monocytogenes and Enterococcus faecalis. In elderberry pomace extract three main phenolic compounds: chlorogenic acid, rutin and coumaric acid have been identifed by HPLC analysis. Based on our results, elderberry pomace, a by-product of fruit processing technologies, seems to be suitable for developing natural food additives after appropriate clarifcation processes.

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