TY - JOUR
T1 - Macroporous resin purification of phenolics from Irish apple pomace
T2 - Chemical characterization, and cellular antioxidant and anti-inflammatory activities
AU - Mohammadi, Nima
AU - Guo, Yuyang
AU - Wang, Kai
AU - Granato, Daniel
N1 - Publisher Copyright:
© 2023 The Author(s)
PY - 2024/3/30
Y1 - 2024/3/30
N2 - Apple pomace (AP) is a highly prevalent waste product worldwide in the fruit processing sector. This study compared the chemical profile, antioxidant, and anti-inflammatory activities of crude (CE) and an extract purified using XAD-7 resin (PE). The purification process increased the total phenolic content, flavonoids, and tannins by 3.35, 40.31, and 8.87-fold, respectively. The main phenolic compounds identified in PE were phlorizin (20.54 mg/g), chlorogenic acid (10.01 mg/g), and hyperoside (2.77 mg/g). No difference was found between CE and PE in protecting human plasma against oxidation. In human erythrocytes, both CE and PE decreased the reactive oxygen species (ROS) generation and decreased lipoperoxidation. However, PE had stronger anti-inflammatory effects than CE by promoting HO-1 gene expression, suppressing NO production, and inhibiting IL-1β, IL-6, and IL-10 mRNA expression in lipopolysaccharide-challenged RAW.264.7 macrophages. Therefore, purifying apple pomace crude extract is a promising approach to boosting valuable antioxidants and anti-inflammatory phenolics.
AB - Apple pomace (AP) is a highly prevalent waste product worldwide in the fruit processing sector. This study compared the chemical profile, antioxidant, and anti-inflammatory activities of crude (CE) and an extract purified using XAD-7 resin (PE). The purification process increased the total phenolic content, flavonoids, and tannins by 3.35, 40.31, and 8.87-fold, respectively. The main phenolic compounds identified in PE were phlorizin (20.54 mg/g), chlorogenic acid (10.01 mg/g), and hyperoside (2.77 mg/g). No difference was found between CE and PE in protecting human plasma against oxidation. In human erythrocytes, both CE and PE decreased the reactive oxygen species (ROS) generation and decreased lipoperoxidation. However, PE had stronger anti-inflammatory effects than CE by promoting HO-1 gene expression, suppressing NO production, and inhibiting IL-1β, IL-6, and IL-10 mRNA expression in lipopolysaccharide-challenged RAW.264.7 macrophages. Therefore, purifying apple pomace crude extract is a promising approach to boosting valuable antioxidants and anti-inflammatory phenolics.
KW - Copper-induced plasma oxidation
KW - Cytokines
KW - Human erythrocytes
KW - RAW264.7 cells
KW - ROS generation
KW - Sustainable development goals
UR - http://www.scopus.com/inward/record.url?scp=85175247255&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2023.137815
DO - 10.1016/j.foodchem.2023.137815
M3 - Article
C2 - 37918156
AN - SCOPUS:85175247255
SN - 0308-8146
VL - 437
SP - 137815
JO - Food Chemistry
JF - Food Chemistry
M1 - 137815
ER -