Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities
Autor: | Daniel Granato, Marina Fidelis, Marjo Haapakoski, Amanda dos Santos Lima, Janeli Viil, Jarkko Hellström, Reelika Rätsep, Hedi Kaldmäe, Uko Bleive, Luciana Azevedo, Varpu Marjomäki, Alexander Zharkovsky, Nora Pap |
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Rok vydání: | 2022 |
Předmět: |
antiproliferative activity
fenolit antioxidant activity Antioxidants Analytical Chemistry Anthocyanins Mice Ribes Phenols blackcurrant side-streams Animals Cellulases Humans anti-inflammatory activity polyphenols antioksidantit antimikrobiset yhdisteet polyfenolit Plant Extracts bioaktiiviset yhdisteet 31 Biological sciences circular economy General Medicine luonnonaineet Biological sciences uutto talteenotto FOS: Biological sciences sivutuotteet kiertotalous antiviral activity mustaherukka Food Science antosyaanit |
Popis: | The effects of commercial enzymes (pectinases, cellulases, beta-1-3-glucanases, and pectin lyases) on the recovery of anthocyanins and polyphenols from blackcurrant press cake were studied considering two solid:solvent ratios (1:10 and 1:4 w/v). β-glucanase enabled the recovery of the highest total phenolic content – 1142 mg/100 g, and the extraction of anthocyanins was similar using all enzymes (∼400 mg/100 g). The use of cellulases and pectinases enhanced the extraction of antioxidants (DPPH − 1080 mg/100 g; CUPRAC – 3697 mg/100 g). The freeze-dried extracts presented antioxidant potential (CUPRAC, DPPH), which was associated with their biological effects in different systems: antiviral activity against both non-enveloped viruses (enterovirus coxsackievirus A-9) and enveloped coronaviruses (HCoV-OC43), and cytotoxicity towards cancer cells (A549 and HCT8). No cytotoxic effects on normal human lung fibroblast (IMR90) were observed, and no anti-inflammatory activity was detected in lipopolysaccharides-treated murine immortalised microglial cells. peerReviewed |
Databáze: | OpenAIRE |
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