Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Aug 10;8(8):299.
doi: 10.3390/antiox8080299.

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

Urszula Szymanowska  1 , Barbara Baraniak  2
Affiliations

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

Urszula Szymanowska et al. Antioxidants (Basel). .

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.

Keywords: anthocyanins; anti-inflammatory activity; antioxidant activity; pectinolytic enzymes; raspberry pomace.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Antioxidant properties of purified anthocyanin fractions from pomace made from raspberries subjected to enzymatic maceration: (a) ability to neutralize DPPH• radicals (b) ability to neutralize the radicals of ABTS•+, (c) ability to chelate iron ions, (d) reduction power (FRAP). Mean values marked with the same letters do not differ significantly in terms of p ≤ 0.05. Symbols: CP(a)—purified anthocyanin fraction from pomace obtained from control raspberry pulp; E1P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Pectinex Ultra SP-L; E2P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Pectinex Yield-Mash; E3P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Ultrazym AFP-L.
Figure 2
Figure 2
Inhibition of the activity of (a) lipoxygenase, (b) cyclooxygenase-2, by purified anthocyanin fractions from pomace obtained from raspberries subjected to enzymatic maceration. Mean values marked with the same letters do not differ significantly in terms of p ≤ 0.05. Symbols: CP(a)—purified anthocyanin fraction from pomace obtained from control raspberry pulp; E1P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Pectinex Ultra SP-L; E2P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Pectinex Yield-Mash; E3P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Ultrazym AFP-L.
Figure 3
Figure 3
Lineweaver–Burk plot of (a) LOX, (b) COX-2 inhibition by purified anthocyanin fractions from pomace obtained from raspberries subjected to enzymatic maceration. Symbols: CP(a)—purified anthocyanin fraction from pomace obtained from control raspberry pulp; E1P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Pectinex Ultra SP-L; E2P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Pectinex Yield-Mash; E3P(a)—purified anthocyanin fraction from pomace obtained from raspberry pulp macerated with Ultrazym AFP-L.
See this image and copyright information in PMC

References

    1. Bower C. Postharvest handling, storage, and treatment of fresh market berries. In: Zhao Y., editor. Berry Fruit: Value-Added Products for Health Promotion. 1st ed. CRC Press; Boca Raton, FL, USA: 2007. pp. 261–290.
    1. Byamukama R., Kiremire B.T., Andersen Ø.M., Steigen A. Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus. J. Food Compos. Anal. 2005;18:599–605. doi: 10.1016/j.jfca.2004.04.007. - DOI
    1. Schieber A., Stintzing F.C., Carle R. By-products of plant food processing as a source of functional compounds—Recent developments. Trends Food Sci. Technol. 2001;12:401–413. doi: 10.1016/S0924-2244(02)00012-2. - DOI
    1. Helkar P.B., Sahoo A.K., Patil N.J. Review: Food industry by-products used as a functional food ingredients. Int. J. Waste Resour. 2016;6:248. doi: 10.4172/2252-5211.1000248. - DOI
    1. Joshi V.K., Kumar A., Kumar V. Antimicrobial, antioxidant and phytochemicalsfrom fruit and vegetable wastes: A review. Int. J. Food Ferment. Technol. 2012;2:123–136.