Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 54, Issue 1, Pages 257-264Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2013.05.031
Keywords
Bilberry; Press residue; Extraction; Phenolic compounds; Cell proliferation
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Funding
- TINE SA
- TINE R&D (Oslo, Norway)
- Norwegian Research Council (NFR) [186902]
- Foundation for Research Levy on Agricultural Products in Norway
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The press residue after industrial juice production from bilberry (Vaccinium myrtillus L.) contained high concentration of polyphenols, a group of compounds with possible health benefits. The effects of temperature (22-100 degrees C) and duration (4-45 min) utilized in aqueous extraction of phenolic compounds from the press residue were studied. The yield of anthocyanins in the extracts increased with temperature and extraction time up to a point, and then declined. The recovery of flavonols and cinnamic acid containing compounds in the extracts increased with increasing temperature and reached 97% and 63%, respectively. Extraction at 80 degrees C for 15 min and 100 degrees C for 4 min gave the highest retrieval of both total phenolics (TP) and total monomeric anthocyanins (TMA), 37% and 67-68%, respectively. Extracts obtained at high extraction temperatures showed a stronger inhibition of cell proliferation of three colon cancer cell lines (Caco-2, HT-29, and HCT 116) than extracts obtained at lower temperatures. (C) 2013 Elsevier Ltd. All rights reserved.
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