Cranberry and black chokeberry extracts isolated with pressurized ethanol from defatted by supercritical CO2 pomace inhibit colorectal carcinoma cells and increase global antioxidant response of meat products during in vitro digestion

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Berry phenolics are considered as phytochemicals, which might mitigate development of degenerative diseases, including cancer. Many studies demonstrated their antiproliferative effects in various cancer cell lines while the studies with real foods are rather scarce. We report antiproliferative properties of unique extracts, which were obtained from the defatted by supercritical CO2 cranberry (CrE) and black chokeberry (ChoE) pomace using pressurized ethanol, and global antioxidant response of meat products enriched with berry polyphenolics during in vitro digestion. ChoE was more effective against HCT116 and DLD1 cells than CrE, while the HCT116 cells were more sensitive to digested meat samples than DLD1. At 1000 μL ChoE reduced cell viability to 51% (HCT116) and ∼50% (DLD1), while in case of CrE >69% of HCT116 cells remained viable. The extracts added at 2% increased antioxidant capacity values of hamburgers and cooked ham at oral and gastric digestion phases; however, at intestinal phase no regular effects were observed. The highest antioxidant potential was determined in hamburgers/cooked ham with 2% of CrE (TPC: 1.45/2.01 mg GAE/mL; ABTS●+: 9.82/15.66 mg TE/mL; ORAC: 13.58/12.08 mg TE/mL). The content of quantifiable anthocyanins remarkably decreased in the digesta at all phases and particularly at intestine phase: >99% with CrE and 97–99% with ChoE. Digested liquids of cooked ham prepared with extracts significantly stronger inhibited HCT116 cells at selected dilution factors. The results obtained provide preliminary information that cranberry and black chokeberry pomace extracts may provide health benefits when added in meat products.