## 3 Results and Discussion
### Characterization of The Composition of the Elderberry Stalks lipophilic Fraction
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Retention Time** & **Compound** & **mg g\({}^{-1}\) Extract** & **mg kg\({}^{-1}\) dw** \\ \hline \hline  & FATTY ACIDS & 32.50 & 711.73 \\  & Saturated fatty acids & & \\
6.3 & Hexanoic acid & 0.44 \(\pm\) 0.12 & 9.57 \(\pm\) 2.64 \\
29.5 & Nonanoic acid & 0.43 \(\pm\) 0.05 & 9.36 \(\pm\) 1.03 \\
30.9 & Tetradecanoic acid & 0.40 \(\pm\) 0.03 & 8.72 \(\pm\) 0.65 \\
35.9 & Hexadecanoic acid & 10.04 \(\pm\) 0.64 & 219.85 \(\pm\) 14.00 \\
38.2 & Heptadecanoic acid & 0.25 \(\pm\) 0.03 & 5.55 \(\pm\) 0.76 \\
40.4 & Octadecanoic acid & 3.89 \(\pm\) 0.19 & 85.24 \(\pm\) 4.22 \\
48.4 & Docosanoic acid & 0.90 \(\pm\) 0.04 & 19.72 \(\pm\) 0.92 \\
52.1 & Tetracosanoic acid & 1.42 \(\pm\) 0.07 & 31.08 \(\pm\) 1.43 \\
60.6 & Octacosanoic acid & 2.29 \(\pm\) 0.21 & 50.18 \(\pm\) 4.67 \\
65.7 & Triacontanoic acid & 6.94 \(\pm\) 0.80 & 151.98 \(\pm\) 17.55 \\  & Unsaturated fatty acids & & \\
39.5 & Octadeca-9,12-dienoic acid & 2.76 \(\pm\) 1.48 & 60.38 \(\pm\) 32.37 \\
39.6 & Octadeca-9,12,15-trienoic acid & 1.53 \(\pm\) 1.03 & 33.60 \(\pm\) 22.45 \\
39.7 & Octadeca-9-enoic acid & 1.21 \(\pm\) 0.72 & 26.50 \(\pm\) 15.71 \\  & LONG-CHAIN ALIPHATIC ALCOHOLS & 2.29 & 50.14 \\
58.7 & Octacosanol & 2.29 \(\pm\) 0.12 & 50.14 \(\pm\) 2.68 \\  & STEROLS & 13.18 & 288.56 \\
60.8 & Campesterol & 1.85 \(\pm\) 0.45 & 40.46 \(\pm\) 9.88 \\
61.5 & Stigmasterrol & 2.07 \(\pm\) 0.49 & 45.36 \(\pm\) 10.72 \\
62.9 & \(\beta\)-sitosterol & 9.26 \(\pm\) 2.25 & 202.74 \(\pm\) 49.26 \\  & TRITERPENIC COMPOUNDS & 132.52 & 2902.20 \\
69.4 & Oleanolic acid & 29.06 \(\pm\) 2.10 & 636.37 \(\pm\) 45.98 \\
71.1 & Ursolic acid & 103.46 \(\pm\) 6.84 & 2265.83 \(\pm\) 149.79 \\  & OTHERS & 7.77 & 170.22 \\
14.3 & Glycerol & 7.12 \(\pm\) 2.22 & 155.99 \(\pm\) 48.64 \\
30.3 & Benzene—1,2-dicarboxylic acid & 0.65 \(\pm\) 0.20 & 14.23 \(\pm\) 4.39 \\ \hline \hline \end{tabular} Results represent the mean \(\pm\) standard deviation (\(n=6\)).  
\end{table} 
Table 2: Lipophilic compounds determined in elderberry stalk dichloromethane extract expressed in mg g\({}^{-1}\) of extract and mg kg\({}^{-1}\) dw. \(B\)-sitosterol (202.74 mg kg\({}^{-1}\) dw) was the major sterol identified, followed by stigmasterol (45.36 mg kg\({}^{-1}\) dw). These compounds have been reported as lowering agents of cholesterol levels [52; 53] and \(\beta\)-sitosterol has also been shown to attenuate hepatotoxicity and cardiotoxicity [54]. As previously verified for the phenolic composition [34], the lipophilic profile of elderberry stalks is very similar to that of elderberries [37], and their content is within the range presented for elderberries in terms of triterpene acids and phytosterols. Interestingly, elderberry stalks showed nearly two-fold the content of fatty acids present in elderberries. The number of fatty acids on elderberry stalks is similar to that verified previously in grape stalks [55], with hexadecanoic acid the most abundant fatty acid in both by-products. However, a higher abundance of triterpene compounds was verified in elderberry stalks when compared to that reported for grape stalks, highlighting the potential of this by-product. The analysis of lipophilic fraction of elderberry stalks suggests that this by-product could be therefore pointed out as a promising base material to be incorporated in cosmetics, nutraceuticalal, or pharmaceutical industries due to their high content on triterpene acids, namely unsolic and oleanolic acids, which have been widely used in formulations for cosmetics and pharmaceuticals [56; 57]. Similarly, phytosterols such as \(\beta\)-sitosterol and stigmasterol have been generally used in pharmaceuticals (therapeutic steroids manufacture), cosmetic (creams and lipsticks) and nutraceuticalals (anti-cholesterol additives in functional foods) [58], as well as fatty acids, which are an important constituent of cosmetics and personal care products [59] and also have a vital rule, considering the omega-6/omega-3 ratio, in the human diet.