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Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach.

Authors :
Pap, Nora
Reshamwala, Dhanik
Korpinen, Risto
Kilpeläinen, Petri
Fidelis, Marina
Furtado, Marianna M.
Sant'Ana, Anderson S.
Wen, Mingchun
Zhang, Liang
Hellström, Jarkko
Marnilla, Pertti
Mattila, Pirjo
Sarjala, Tytti
Yang, Baoru
Lima, Amanda dos Santos
Azevedo, Luciana
Marjomäki, Varpu
Granato, Daniel
Source :
Food & Chemical Toxicology. Jul2021, Vol. 153, pN.PAG-N.PAG. 1p.
Publication Year :
2021

Abstract

Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, explaining the antioxidant activity and antibacterial effects. SP and BC extracts had the lowest TPC and antioxidant activity. However, BC had strong antiviral efficacy, whereas SP can be considered a potential ingredient to inhibit α-amylase. Except for BC, the other extracts decreased reactive oxygen species (ROS) generation in HCT8 and A549 cells. Extracts did not inhibit the production of TNF-alpha in lipopolysaccharide-stimulated THP-1 macrophages but inhibited the ROS generation during the THP-1 cell respiratory burst. The recovery of antioxidant compounds from these by-products is incentivized for high value-added applications. [Display omitted] • Maceration enhances the extraction of bioactive compounds from industrial byproducts. • Norway spruce bark (NS) extract and sea buckthorn leaves (SB) are rich sources of antioxidant compounds. • NS had the highest inhibition of rat's brain oxidation, and SB showed toxicity to a cancerous cell. • Blackcurrant press cake (BC) revealed strong anti-viral effect toward enterovirus. • Scots pine bark (SP) extract is a potential ingredient to inactivate α-amylase. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
02786915
Volume :
153
Database :
Academic Search Index
Journal :
Food & Chemical Toxicology
Publication Type :
Academic Journal
Accession number :
150877115
Full Text :
https://doi.org/10.1016/j.fct.2021.112284