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Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities

Date
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 coxsack-ievirus 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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Description
Publisher
Elsevier
Citation
Food Chemistry, 391, 133240
Collections
Biological Sciences
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Granato_2022_Enzyme.pdf
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Keywords
blackcurrant side-streams, antioxidant activity, antiviral activity, anti-inflammatory activity, antiproliferative activity, circular economy, polyphenols, Biological sciences
ULRR Identifiers
https://doi.org/10.34961/researchrepository-ul.22227454
 https://hdl.handle.net/10344/11292
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Funding Information
The 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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Article
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https://creativecommons.org/licenses/by-nc-sa/4.0/
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