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

Daniel Granato; Marina Fidelis; Marjo Haapakoski; Amanda dos Santos Lima; Janeli Viil; Jarkko Hellström; Reelika Rätsep; Hedi Kaldmäe; Uko Bleive; Luciana Azevedo; Varpu Marjomäki; Alexander Zharkovsky; Nora Pap

doi:10.1016/j.foodchem.2022.133240

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

Daniel Granato
, Marina Fidelis
, Marjo Haapakoski
, Amanda dos Santos Lima
, Janeli Viil
, Jarkko Hellström
, Reelika Rätsep
, Hedi Kaldmäe
, Uko Bleive
, Luciana Azevedo
, Varpu Marjomäki
, Alexander Zharkovsky
, Nora Pap

Luke Natural Resources Institute Finland
University of Jyväskylä
Universidade Federal de Alfenas
University of Tartu
Estonian University of Life Sciences

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Article number	133240
Journal	Food Chemistry
Volume	391
DOIs	https://doi.org/10.1016/j.foodchem.2022.133240
Publication status	Published - 15 Oct 2022

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Anti-inflammatory activity
Antioxidant activity
Antiproliferative activity
Antiviral activity
Blackcurrant side-streams
Circular economy
Polyphenols

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10.1016/j.foodchem.2022.133240

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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. (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

@article{5b5b659c78964f5c9fcb3546fd971b78,

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

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.",

keywords = "Anti-inflammatory activity, Antioxidant activity, Antiproliferative activity, Antiviral activity, Blackcurrant side-streams, Circular economy, Polyphenols",

author = "Daniel Granato and Marina Fidelis and Marjo Haapakoski and \{dos Santos Lima\}, Amanda and Janeli Viil and Jarkko Hellstr{\"o}m and Reelika R{\"a}tsep and Hedi Kaldm{\"a}e and Uko Bleive and Luciana Azevedo and Varpu Marjom{\"a}ki and Alexander Zharkovsky and Nora Pap",

note = "Publisher Copyright: {\textcopyright} 2022 The Author(s)",

year = "2022",

month = oct,

day = "15",

doi = "10.1016/j.foodchem.2022.133240",

language = "English",

volume = "391",

journal = "Food Chemistry",

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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 2022, 'Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake: From processing to bioactivities', Food Chemistry, vol. 391, 133240. https://doi.org/10.1016/j.foodchem.2022.133240

TY - JOUR

T1 - Enzyme-assisted extraction of anthocyanins and other phenolic compounds from blackcurrant (Ribes nigrum L.) press cake

T2 - From processing to bioactivities

AU - Granato, Daniel

AU - Fidelis, Marina

AU - Haapakoski, Marjo

AU - dos Santos Lima, Amanda

AU - Viil, Janeli

AU - Hellström, Jarkko

AU - Rätsep, Reelika

AU - Kaldmäe, Hedi

AU - Bleive, Uko

AU - Azevedo, Luciana

AU - Marjomäki, Varpu

AU - Zharkovsky, Alexander

AU - Pap, Nora

PY - 2022/10/15

Y1 - 2022/10/15

N2 - 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.

AB - 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.

KW - Anti-inflammatory activity

KW - Antioxidant activity

KW - Antiproliferative activity

KW - Antiviral activity

KW - Blackcurrant side-streams

KW - Circular economy

KW - Polyphenols

UR - https://www.scopus.com/pages/publications/85131702130

U2 - 10.1016/j.foodchem.2022.133240

DO - 10.1016/j.foodchem.2022.133240

M3 - Article

C2 - 35617760

AN - SCOPUS:85131702130

SN - 0308-8146

VL - 391

JO - Food Chemistry

JF - Food Chemistry

M1 - 133240

ER -

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

Abstract

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Keywords

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