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dc.contributor.authorPap, Nora
dc.contributor.authorReshamwala, Dhanik
dc.contributor.authorKorpinen, Risto
dc.contributor.authorKilpeläinen, Petri
dc.contributor.authorFidelis, Marina
dc.contributor.authorFurtado, Marianna M.
dc.contributor.authorSant’Ana, Anderson S.
dc.contributor.authorWen, Mingchun
dc.contributor.authorZhang, Liang
dc.contributor.authorHellström, Jarkko
dc.contributor.authorMarnilla, Pertti
dc.contributor.authorMattila, Pirjo
dc.contributor.authorSarjala, Tytti
dc.contributor.authorYang, Baoru
dc.contributor.authordos Santos Lima, Amanda
dc.contributor.authorAzevedo, Luciana
dc.contributor.authorMarjomäki, Varpu
dc.contributor.authorGranato, Daniel
dc.date.accessioned2021-11-10T10:56:09Z
dc.date.available2021-11-10T10:56:09Z
dc.date.issued2021
dc.identifier.citationPap, N., Reshamwala, D., Korpinen, R., Kilpeläinen, P., Fidelis, M., Furtado, M. M., Sant’Ana, A. S., Wen, M., Zhang, L., Hellström, J., Marnilla, P., Mattila, P., Sarjala, T., Yang, B., dos Santos Lima, A., Azevedo, L., Marjomäki, V., & Granato, D. (2021). Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach. <i>Food and Chemical Toxicology</i>, <i>153</i>, Article 112284. <a href="https://doi.org/10.1016/j.fct.2021.112284" target="_blank">https://doi.org/10.1016/j.fct.2021.112284</a>
dc.identifier.otherCONVID_89710628
dc.identifier.urihttps://jyx.jyu.fi/handle/123456789/78579
dc.description.abstractAqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, explaining the antioxidant activity and antibacterial effects. SP and BC extracts had the lowest TPC and antioxidant activity. However, BC had strong antiviral efficacy, whereas SP can be considered a potential ingredient to inhibit α-amylase. Except for BC, the other extracts decreased reactive oxygen species (ROS) generation in HCT8 and A549 cells. Extracts did not inhibit the production of TNF-alpha in lipopolysaccharide-stimulated THP-1 macrophages but inhibited the ROS generation during the THP-1 cell respiratory burst. The recovery of antioxidant compounds from these by-products is incentivized for high value-added applications.en
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.ispartofseriesFood and Chemical Toxicology
dc.rightsCC BY 4.0
dc.subject.otherextraction technologies
dc.subject.otherbioactive compounds
dc.subject.othercircular economy
dc.subject.otherindustrial by-products
dc.subject.othernatural resources
dc.subject.otherfree radicals
dc.titleToxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach
dc.typearticle
dc.identifier.urnURN:NBN:fi:jyu-202111105598
dc.contributor.laitosBio- ja ympäristötieteiden laitosfi
dc.contributor.laitosDepartment of Biological and Environmental Scienceen
dc.contributor.oppiaineNanoscience Centerfi
dc.contributor.oppiaineSolu- ja molekyylibiologiafi
dc.contributor.oppiaineNanoscience Centeren
dc.contributor.oppiaineCell and Molecular Biologyen
dc.type.urihttp://purl.org/eprint/type/JournalArticle
dc.description.reviewstatuspeerReviewed
dc.relation.issn0278-6915
dc.relation.volume153
dc.type.versionpublishedVersion
dc.rights.copyright© 2021 The Authors. Published by Elsevier Ltd.
dc.rights.accesslevelopenAccessfi
dc.subject.ysosivutuotteet
dc.subject.ysobioaktiiviset yhdisteet
dc.subject.ysouutto
dc.subject.ysokiertotalous
dc.subject.ysovapaat radikaalit
dc.subject.ysoantioksidantit
dc.subject.ysobiomassa (teollisuus)
dc.subject.ysoantimikrobiset yhdisteet
dc.subject.ysoluonnonaineet
dc.subject.ysomyrkylliset aineet
dc.format.contentfulltext
jyx.subject.urihttp://www.yso.fi/onto/yso/p2861
jyx.subject.urihttp://www.yso.fi/onto/yso/p28433
jyx.subject.urihttp://www.yso.fi/onto/yso/p1415
jyx.subject.urihttp://www.yso.fi/onto/yso/p28601
jyx.subject.urihttp://www.yso.fi/onto/yso/p2983
jyx.subject.urihttp://www.yso.fi/onto/yso/p4727
jyx.subject.urihttp://www.yso.fi/onto/yso/p6170
jyx.subject.urihttp://www.yso.fi/onto/yso/p21949
jyx.subject.urihttp://www.yso.fi/onto/yso/p6956
jyx.subject.urihttp://www.yso.fi/onto/yso/p6502
dc.rights.urlhttps://creativecommons.org/licenses/by/4.0/
dc.relation.doi10.1016/j.fct.2021.112284
jyx.fundinginformationThe authors thank Luke for providing funds for this project (Power-Xtract – 41007–00185200). Sant’Ana and Furtado thank the support of Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Finance Code 001) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (302763/2014-7, and 305804/2017-0).


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