A1 Refereed original research article in a scientific journal
Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities
Authors: Granato D, Fidelis M, Haapakoski M, Lima AD, Viil J, Hellstrom J, Ratsep R, Kaldmae H, Bleive U, Azevedo L, Marjomaki V, Zharkovsky A, Pap N
Publisher: ELSEVIER SCI LTD
Publication year: 2022
Journal: Food Chemistry
Journal name in source: FOOD CHEMISTRY
Journal acronym: FOOD CHEM
Article number: 133240
Volume: 391
Number of pages: 11
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2022.133240
Publication's open availability at the time of reporting: Open Access
Publication channel's open availability : Partially Open Access publication channel
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). beta-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.
