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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. Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities. Food Chem 2022; 391:133240. [PMID: 35617760 DOI: 10.1016/j.foodchem.2022.133240] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 05/02/2022] [Accepted: 05/15/2022] [Indexed: 11/04/2022]
Abstract
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.
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Affiliation(s)
- Daniel Granato
- University of Limerick, Department of Biological Sciences, Faculty of Science and Engineering, V94 T9PX Limerick, Ireland.
| | - Marina Fidelis
- Natural Resources Institute Finland (Luke), Food Processing and Quality, Production Systems Unit, Latokartanonkaari 9, FI- 00790 Helsinki, Finland
| | - Marjo Haapakoski
- University of Jyväskylä, Department of Biological and Environmental Sciences/ Nanoscience center, P.O. Box 35, FI-40014 University of Jyväskylä, Finland
| | - Amanda Dos Santos Lima
- Federal University of Alfenas, Faculty of Nutrition, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | - Janeli Viil
- University of Tartu, Department of Pharmacology, Institute of Biomedicine and Translational Medicine, Ravila 19, EST-50411 Tartu, Estonia
| | - Jarkko Hellström
- Natural Resources Institute Finland (Luke), Food Processing and Quality, Production Systems Unit, Latokartanonkaari 9, FI- 00790 Helsinki, Finland
| | - Reelika Rätsep
- Estonian University of Life Sciences, Polli Horticultural Research Centre, Uus 2, Polli EST-69108, Estonia; ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr.R. Kreutzwaldi 1, EE-51006 Tartu, Estonia
| | - Hedi Kaldmäe
- Estonian University of Life Sciences, Polli Horticultural Research Centre, Uus 2, Polli EST-69108, Estonia
| | - Uko Bleive
- Estonian University of Life Sciences, Polli Horticultural Research Centre, Uus 2, Polli EST-69108, Estonia
| | - Luciana Azevedo
- Federal University of Alfenas, Faculty of Nutrition, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, Brazil
| | - Varpu Marjomäki
- University of Jyväskylä, Department of Biological and Environmental Sciences/ Nanoscience center, P.O. Box 35, FI-40014 University of Jyväskylä, Finland
| | - Alexander Zharkovsky
- University of Tartu, Department of Pharmacology, Institute of Biomedicine and Translational Medicine, Ravila 19, EST-50411 Tartu, Estonia
| | - Nora Pap
- Natural Resources Institute Finland (Luke), Biorefinery and Bioproducts, Production Systems Unit, Myllytie 1, FI- 31600 Jokioinen, Finland.
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