Bioactivity of blackberry (Rubus fruticosus L.) pomace: Polyphenol content, radical scavenging, antimicrobial and antitumor activity
A large volume of industrial waste of biological origin is produced annually worldwide, causing a serious disposal problem even though it is a huge source of beneficial compounds which may be used for their high nutritional and bioactive properties. The bio-potential of blackberry pomace (w...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2017-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2017/1450-71881748063C.pdf |
| Summary: | A large volume of industrial waste of biological origin is produced annually
worldwide, causing a serious disposal problem even though it is a huge source
of beneficial compounds which may be used for their high nutritional and
bioactive properties. The bio-potential of blackberry pomace (waste) obtained
after juice separation from the Čačanska bestrna and Thornfree cultivars was
evaluated. Higher amounts of total and monomeric anthocyanins, total
phenolics, and total flavonoids were found in Thornfree pomace extract and
demonstrated stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging
activity (2.12 mmol TEAC g-1) than Čačanska bestrna pomace extract (1.03 mmol
TEAC g-1). Both extracts highly increased apoptosis/necrosis ratios in all
investigated cell lines. The highest cell growth inhibition effects
(EC50=52.5 - 64.7 μg mL-1) and the highest increase of apoptosis (AI=12.2)
were obtained in breast adenocarcinoma cell line. Both blackberry pomace
extracts inhibited the growth of all tested microorganisms. In the reference
and wild bacterial strains MIC and MBC/MFC were achieved in the 0.39-25 mg
mL-1 and 0.78-25 mg mL-1 range, respectively. Blackberry cultivar pomaces are
rich source of phytochemicals with significant health promoting properties
that could be further utilized as beneficial food ingredients. [Project of
the Serbian Ministry of Education, Science and Technological Development,
Grant no. TR 31044] |
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| ISSN: | 1450-7188 2406-095X |