Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries.

Urszula Szymanowska,Barbara Baraniak

doi:10.3390/antiox8080299

Urszula Szymanowska, Barbara Baraniak

Open Access

https://doi.org/10.3390/antiox8080299

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Abstract

Raspberry pomace was obtained from raspberries subjected to enzymatic maceration using three commercial pectinolytic preparations (Pectinex Ultra SP-L, Pectinex Yield Mash, and Ultrazym AFP-L). Phenolic compounds were extracted and anthocyanin fractions were isolated using the SPE solid phase extraction technique. In the separated anthocyanin fractions, the content of individual compounds was determined by the HPLC technique and the antioxidant activity was assessed with four complementary methods (DPPH and ABTS radical scavenging activity, chelating Fe(II) power, and ferric reducing power). Potential anti-inflammatory properties were also identified as the ability to inhibit the activity of lipoxygenase and cyclooxygenase 2. For these enzymes, the type of inhibition was determined based on the Lineweaver–Burke plot.

Highlights

Raspberry fruits are very delicate and their storage period is considerably limited, because they become microbiologically infected in a short time, which leads to a decrease in their quality and health benefits [1]
The concentration of anthocyanin was the lowest in the anthocyanin fractions from the pomaces obtained from the pulp treated with Pectinex Ultra SP-L—E1P(a) and Pectinex Yield-Mash—E2P(a), i.e., 0.25 and 0.24 mg/g fresh weight (FW), respectively, while the highest value was noted for the purified anthocyanin fraction from the control pomace—CP(a)—0.36 mg/g FW
Cyanidin-3-O-glucoside accounted for 24% of the total anthocyanin content in the purified anthocyanin fraction from the control pomace—CP(a) and 30.5% of the total anthocyanin content in the anthocyanin fraction from the pomace obtained from raspberries treated with Ultrazym

Summary

Introduction

Raspberry fruits are very delicate and their storage period is considerably limited, because they become microbiologically infected in a short time, which leads to a decrease in their quality and health benefits [1]. Only small amounts of raspberries are eaten fresh or frozen. Raspberry juice is the most popular product obtained from these fruits, both on an industrial scale and for domestic use. Enzymes such as pectinases, cellulases, and hemicellulases are commonly used in the production of fruit juices to facilitate extraction of juice via enzymatic degradation of cell wall components. Cellulases, and hemicellulases are commonly used in the production of fruit juices to facilitate extraction of juice via enzymatic degradation of cell wall components During this process, considerable amounts of raspberry pomace are formed, which consist of pulp, peels, and seeds

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