Polyphenol characterization, anti-oxidant, anti-proliferation and anti-tyrosinase activity of cranberry pomace
Journal Title: Functional Foods in Health and Disease - Year 2016, Vol 6, Issue 11
Abstract
Background: Cranberry pomace (CP), an underutilized by-product from juice processing, contains a wide range of biologically active compounds that can be recovered and used in a variety of applications in functional foods and nutraceuticals. Methods: In this study, analytical chemical techniques such as solvent extractions and characterization of extracts in respect with their phenolic content were performed using ultra-high performance liquid chromatography mass spectrometry (UPLC-MS) and spectrophotometry. Crude CP extract and its phenolic acids, flavonols, anthocyanins and proanthocyanidins–rich fractions were then evaluated for their anti-oxidant capacity, tyrosinase inhibitory activity, and anti-proliferation activity against hepatocellular carcinoma HepG2 cells. Results: On a dry weight basis, the different CP fractions contained seven major anthocyanins (0.1-125 mg/g), six major phenolic acids (0.8-31 mg/g), seven flavonols (1-126 mg/g) and five flavan-3-ols (0.1-12 mg/g). Fractions rich in flavonols exhibited the most potent antioxidant capacities with ferric ion reducing antioxidant power values of 1.8-1.9 mmole/g and 2, 2-diphenyl-1-picrylhydrazyl radical scavenging IC50 values of 15.1-15.2 mg/L respectively. On the other hand, fractions rich in phenolic acids and flavan-3-ol monomers demonstrated the most potent anti-tyrosinase activity (IC50=6.1-6.2 mg/L) and anti-proliferative activity (IC50=7.8-15.8 mg/L). Generally, all the fractions exhibited a dose-response relationship in the selected biological activity assays. Conclusion: This study suggests an effective utilization of CP to obtain biologically active fractions with potential to be used in functional foods and nutraceuticals designed for the prevention of chronic diseases associated with oxidative stress.
Authors and Affiliations
Indu Parmar, Sandhya V. Neir, H. P. Vasantha Rupasinghe
Keywords
Related Articles
- EP ID EP457782
- DOI 10.31989/ffhd.v6i11.292
- Views 154
- Downloads 0
Comparison of the Amino Acid and Peptide Composition and Postprandial Response of Beef, Chicken, and Whey Protein Nutritional Preparations
Background: Increasing dietary protein intake synergistically improves the effect of exercise to stimulate muscle protein synthesis. The purpose of this study was to evaluate the plasma amino acid response of two novel p...
Topical applied nutraceutical antioxidant formulation reduces ocular oxidative stress
Background: Oral nutraceutical antioxidants have shown disappointing clinical results in reducing oxidation-induced age-related cataract and other ocular diseases. Based on the hypothesis that nutraceuticals do not adequ...
Dietary Nitrite: from menace to marvel
Background: There are now indisputable health benefits of nitrite when administered in a clinical setting for specific diseases. Most of the published reports identify the production of nitric oxide (NO) as the mechanis...
Mango (Mangifera indica Linn) and Anti-Inflammatory Benefits: Versatile Roles in Mitochondrial Bio-Energetics and Exercise Physiology
Background: The history and bases for selectedallometric energy relationships are reviewed in this article, specifically those related to quarter-power scaling as described by M. Kleiber, i.e. interspecies metabolic rate...
Polyphenol content and glycemic load of pasta enriched with Faba bean flour
Background: Legumes contain elevated levels of health functional components. The objective of the present paper was to evaluate the nutritional properties and the post-prandial glycaemic responses of pasta obtained using...