Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake : From processing to bioactivities
Granato, D., Fidelis, M., Haapakoski, M., dos Santos Lima, A., Viil, J., Hellström, J., Rätsep, R., Kaldmäe, H., Bleive, U., Azevedo, L., Marjomäki, V., Zharkovsky, A., & Pap, N. (2022). Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake : From processing to bioactivities. Food Chemistry, 391, Article 133240. https://doi.org/10.1016/j.foodchem.2022.133240
Published inFood Chemistry
© 2022 the Authors
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. ...
blackcurrant side-streams antioxidant activity antiviral activity anti-inflammatory activity antiproliferative activity circular economy polyphenols sivutuotteet mustaherukka bioaktiiviset yhdisteet uutto fenolit luonnonaineet antioksidantit talteenotto antimikrobiset yhdisteet kiertotalous polyfenolit antosyaanit
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Additional information about fundingThe authors thank Natural Resources Institute Finland (Luke) for funding the Project Power-Xtract (41007-00185200). The European Regional Development Fund’s “PlantValor- full-scale product development service in synergy with the traditional activities of Polli Horticultural Research Centre” project, 2014-220.5.04.19-0373 and the Estonian Research Council Grant PRG878 are greatly acknowledged for their financial support. Marjo Haapakoski in the University of Jyväskylä was also funded by Jane & Aatos Erkko Foundation. ...
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