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Due to the health-promoting properties of elderberry fruits, which result from their rich chemical composition, this raw material is widely used in herbal medicine and the food industry. The aim of the study was to demonstrate the antibacterial activity of the elderberry fruit extracts. The research showed that the content of phenolic acids and flavonoids in the extracts determined their antibacterial activity. The research showed that the content of phenolic acids and flavonoids in the extracts determined their antibacterial activity. The following phenolic acids were predominant: chlorogenic acid, sinapic acid, and t-cinnamic acid. Their average content was, respectively, 139.09, 72.84, 51.29 mg/g extract. Rutin and quercetin (their average content was 1105.39 and 306.6 mg/g extract, respectively) were the dominant flavonoids. The research showed that the elderberry polyphenol extracts exhibited activity against selected strains of bacteria within the concentration range of 0.5–0.05%. The following bacteria were the most sensitive to the extracts: Micrococcus luteus, Proteus mirabilis, Pseudomonas fragii, and Escherichia coli. Of the compounds under analysis, apigenin, kaempferol and ferulic, protocatechuic, and p-coumarin acids had the greatest influence on the high antibacterial activity of elderberry extracts. The results of the microbiological and chemical analyses of the composition of the extracts were analyzed statistically to indicate the bioactive compounds of the greatest antimicrobial significance.

The experiment was performed on 66 breeding lines of Triticum polonicum, four T. durum cultivars, four T. aestivum cultivars, and one T. turanicum cultivar (Kamut^® wheat). Wheat grain, bran, and flour were analyzed to determine the concentrations of carotenoids, free and bound phenolic acids, and flavonoids, as well as antioxidant activity in the ABTS⁺ assay. The total concentrations of lutein, zeaxanthin, and β-carotene in grain and milling fractions were determined at 3.17, 2.49, and 3.16 mg kg⁻¹ in T. polonicum (in grain, flour, and bran, respectively), and at 4.84, 3.56, and 4.30 mg kg⁻¹ in T. durum, respectively. Polish wheat grain was characterized by high concentrations of p-coumaric acid and syringic acid (9.4 and 41.0 mg kg⁻¹, respectively) and a low content of 4-hydroxybenzoic acid (65.2 mg kg⁻¹). Kamut^® wheat (T. turanicum) which is closely related to T. polonicum was particularly abundant in 4-hydroxybenzoic, chlorogenic, ferulic, gallic, and t-cinnamic acids. The studied Triticum species did not differ considerably in the concentrations of the eight analyzed flavonoids, and significant differences were noted only in rutin levels. The grain and milling fractions of Kamut^® wheat were characterized by very high concentrations of quercetin, naringenin, and vitexin, but significant differences were observed only in vitexin content. Quercetin concentration in Kamut^® wheat grain (104.8 mg kg⁻¹) was more than five times higher than in bread wheat (19.6 mg kg⁻¹) and more than twice higher than in Polish wheat (44.1 mg kg⁻¹). Antioxidant activity was highest in bran, followed by grain and flour (4684, 1591, and 813 μM TE g⁻¹, respectively). The grain and flour of the analyzed Triticum species did not differ significantly in terms of antioxidant activity.