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

Food Chemistry（2022）

引用 17|浏览10

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摘要

•Blackcurrant press cake (BPC) was extracted with cellulase/beta-glucanase/pectinase.•Enzyme-assisted extraction increased the recovery to phenolics and anthocyanins.•BPC extracts showed no anti-inflammatory action in murine microglial cells.•They had antiviral activity in Coxsackievirus A9 and human coronavirus HCoV-OC-43.•They did not show cytotoxicity for normal and cancer human cells.

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关键词

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

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