Abstract
This study aimed at valorisation of sea buckthorn pomace (SBP) for the production of extracts containing valuable bioactive compounds. For this purpose, SBP defatted by supercritical CO2 was subjected to consecutive fractionation with pressurized ethanol and water, which yielded 11.9% and 4.8% of extracts, respectively. The extracts were evaluated for their antioxidant potential, phytochemical composition and antiproliferative effects against cancer cells. Water extracts exhibited remarkably higher values in Folin-Ciocalteu assay of total phenolic content, oxygen radical absorbance capacity (ORAC), ABTS●+/DPPH● scavenging and cellular antioxidant activity (CAA) assays and more efficiently inhibited proliferation of HT29 cells at non-cytotoxic concentrations measured in non-tumoral Caco2 cells. Among 28 detected and 21 quantified phytochemicals, flavonols with the structures of isorhamnetin (five compounds), quercetin (three compounds), kaempferol (three compounds) glycosides and catechin (six compounds) were the most abundant in the extracts. In conclusion, the applied method of fractionation of SBP produces promising natural antioxidant complexes with antiproliferative properties that could find potential applications in nutraceuticals, functional foods and cosmeceuticals.
Highlights
Processing of horticultural crops generates large amounts of by-products, which nowadays are used inefficiently or even discarded as a waste
In this study sea buckthorn pomace (SBP) was composed of seeds, skin and residual pulp
The content of crude protein in SBP was 16.74 ± 0.38% DWP, which is slightly higher than previously reported by Nuernberg et al [32] (14.6%) and Pavlović et al [33] (14.78%) and lower than determined Ben-Mahmoud et al [34] (20.9%)
Summary
Processing of horticultural crops generates large amounts of by-products, which nowadays are used inefficiently or even discarded as a waste. It is estimated that globally 30–50% of agro-food materials (approximately 1.3 billion tons per year) are wasted, while fruits and vegetables constitute. The residues of fruits and vegetables processing represent a serious disposal problem for the industry; on the other hand, they are cheap sources of valuable nutrients and other materials, which may find various applications. The scopes of R&D and commercialization in the area of bio-refining of agro-food processing by-products have been increasing over the last decades. Numerous studies demonstrated that berry processing by-products may contain higher amounts of valuable nutrients than the whole fruits or their main products [2]. A detailed knowledge on by-products composition and physicochemical properties is essential for developing preferable methods of their recovery and further application in foods and other products
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