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Ready-to-use green polyphenolic extracts from food by-products

Panić, Manuela; Radić Stojković, Marijana; Kraljić, Klara; Škevin, Dubravka; Radojčić Redovniković, Ivana; Gaurina Srček, Višnja; Radošević, Kristina (2019) Ready-to-use green polyphenolic extracts from food by-products. Food chemistry, 283 . pp. 628-636. ISSN 0308-8146

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To establish environmentally friendly polyphenolic extracts from grape and olive pomace, natural deep eutectic solvents (NADES) were used coupled with alternative energy sources – ultrasound and microwave irradiation. Obtained extracts were characterized by HPLC analysis, while antioxidant capacity was determined by ORAC method. Furthermore, in vitro cytotoxicity of prepared extracts was assessed by antiproliferation assay on two tumour cell lines, whereas for investigation of type of cell death or cell cycle arrest a flow cytometric analysis was applied. In addition, a detection of compounds with DNA/RNA-binding affinity in extracts was investigated by UV/Vis and circular dichroism spectroscopy. Grape pomace extract in NADES showed to be the best of all extracts tested, with regard to extraction of total polyphenolic compounds (p<0.05) and related biological activities such as antioxidant and antiproliferative activity. Prepared polyphenolic extracts in NADES could be considered as ready-to-use in food and pharmaceutical industry without demanding and expensive downstream purification steps.

Item Type: Article
Uncontrolled Keywords: biological activities ; grape pomace ; natural deep eutectic solvents ; olive pomace ; polyphenolic compounds
Subjects: BIOTECHNICAL SCIENCES > Biotechnology
Divisions: Division of Organic Chemistry and Biochemistry
Project titleProject leaderProject codeProject type
Zelena otapala za zelene tehnologije-GREENIvana Radojčić RedovnikovićIP-2014-09-9550HRZZ
Molekularno prepoznavanje DNA:RNA hibridnih i višelančanih struktura u bioanalitičkim i in vitro sustavima-DNARNAHyB-MolBioMarijana Radić StojkovićIP-2018-01-4694HRZZ
Depositing User: Marijana Radić Stojković
Date Deposited: 04 Dec 2020 11:21
DOI: 10.1016/j.foodchem.2019.01.061

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