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.

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.

Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders.

Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water-in-oil-in-water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze-drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze-drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic-rich extracts. PRACTICAL APPLICATION: Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.

Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products.

Ethanol and water extracts were prepared from defatted cranberry pomace by pressurized liquid extraction and tested in bacterial cultures of L. monocytogenes, B. thermospacta, P. putida, lactic acid bacteria (LAB), aerobic mesophilic bacteria (AMB), and pork meat products. Anthocynanins (glucosides, galactosides and arabinosides of cyanidin and peonidins), phenolic compounds and organic acids (quinic, chlorogenic, malic and citric acids; procyanidin B3, myricetin and quercetin derivatives) were determined in the extracts. The extracts effectively inhibited the growth of tested bacteria at higher than 3.3% concentration. The effect of 2% ethanol extract additive on the inhibition of the same bacteria was also determined in non-inoculated and inoculated with bacteria pork slurry, pork burgers, and cooked ham. The results showed a significant growth inhibition of pathogenic L. monocytogenes and some other species in pork slurry, burgers and cooked ham with cranberry pomace ethanol extract as compared with the control samples. The extract also effectively inhibited the formation of oxidation indicator malondialdehyde in meat products. Slight impact of extract on some physico-chemical properties of meat products such as pH, metmyoglobin content was also observed, while it did not have significant influence on water activity. Extract addition imparted some color changes; however, it did not have negative effect on the overall sensory quality of burgers and cooked ham. High effectiveness of extract additive against pathogenic L. monocytogenes and some other tested bacteria in pork slurry, burgers and cooked ham during refrigerated storage for 16, 16 and 40 days, respectively, suggest that ethanol extract of defatted cranberry pomace may be a promising natural ingredient of meat products for increasing their microbiological safety and improving oxidative stability.

Genotoxicity and antioxidant activity of five Agrimonia and Filipendula species plant extracts evaluated by comet and micronucleus assays in human lymphocytes and Ames Salmonella/microsome test.

The species of Agrimonia and Filipendula have been traditionally used in folk medicine as anti-inflammatory herbs. This study extends the knowledge on bioactivities of F. palmata, A. eupatoria, A. procera, F. ulmaria and F. vulgaris by comprehensive characterization of their methanolic extracts. Antioxidant properties of extracts were evaluated by DPPH• (2,2-diphenyl-1-picrylhydrazyl), ABTS•+ 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC). Genotoxicity of extracts was tested using alkaline single-cell gel electrophoresis (comet) and cytokinesis-block micronucleus assays in human lymphocytes in vitro and the Ames Salmonella/microsome test. All investigated Agrimonia and Filipendula extracts possessed strong antioxidant activity, which was comparable with that of a standard antioxidant trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid). Thirty five compounds belonging to the classes of phenolic acids, flavonoids, phenylpropanoids and ellagitanins were detected by ultra-performance liquid chromatography - mass spectrometry (UPLC-Q-TOF-MS). Agrimonia and Filipendula extracts induced an increase in a DNA damage in the comet assay expressed as mean percentage of DNA in the comet tail. However, these extracts did not produce reverse mutation in bacterial cells in the Ames test and were not genotoxic in the micronucleus test. However, a slight though significant decrease of nuclear division index values was determined. In general, this study proved that Agrimonia and Filipendula species are a good source of bioactive compounds; their extracts may be classified as non-mutagenic and non-clastogenic in vitro under conditions of the current study. Consequently, the plants may be a promising material for nutraceuticals and natural medicines.