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 160
- Downloads 0
The effects of whey protein,resistant starch and nutrition education on body weight
Background: Obesity is widely recognized as one of the most critical health threats to families and children across the country. Obesity is a very serious health problem for people in Louisiana and especially in African...
Preparation of function-enhanced vegetable oils
Background: Highly purified commercial vegetable oils, such as rape seed/canola oil, corn oil, safflower oil and soy bean oil have virtually no antioxidant activity against lipid peroxyl radical scavenging activi...
Natural product inhibitors of acetyl-lysine erasers in the prevention and treatment of heart failure
Background: Heart failure (HF) is a major public health concern, with five-year mortality rates following first admission for HF being approximately 50%, thereby stressing the need for novel therapeutic approaches. Histo...
FFC’s Advancement of Functional Food Definition
Background: To create functional food products based on scientific evidence, we must first define functional foods. Previous definitions describe how functional foods improve health and mitigate disease. However, more re...
Evaluation of functional potentiality of selected commonly consumed foods of Bangladesh
Background: Rising tide of chronic nutrition related non-communicable diseases yoked with extant under nutrition problems makes it imperative to carry out scientific research for finding functional foods. Although the em...