Influence of supercritical fluid extraction parameters in preparation of black chokeberry extracts on total phenolic content and cellular viability.,Food Science & Nutrition

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Influence of supercritical fluid extraction parameters in preparation of black chokeberry extracts on total phenolic content and cellular viability.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-05-26 , DOI: 10.1002/fsn3.1645
Jonathan Wenzel ₁ , Lihua Wang ₁ , Sebastian Horcasitas ₁ , Alyssa Warburton ₁ , Scott Constine ₁ , Anna Kjellson ₁ , Kirsten Cussans ₁ , Michelle Ammerman ₁ , Cheryl S Samaniego ₁

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Black chokeberries (Aronia melanocarpa), deciduous shrubs of the Rosaceae family, are native to northeastern North America. Chokeberry fruits are cultivated to make jellies, juices, and wines. Black chokeberry pulp is rich in phenolics and other antioxidants and exhibits potential for health and food packaging benefits. Chokeberries’ in vitro antioxidant activity is among the highest values of all berries, though chokeberry extraction techniques frequently employ environmentally unfavorable solvents or are time‐inefficient. Batch extraction of antioxidants from chokeberry pomace using supercritical carbon dioxide with an ethanol modifier was used to examine the effects of plant loading, pressure, temperature, and percent ethanol by weight. Effects on total phenolic content (TPC) and the optimal conditions for extractions within these ranges are reported. Multivariate analyses reveal the following relationships of extraction conditions upon TPC: Temperature is directly proportional, percent ethanol by weight is inversely proportional, and chokeberry loads can be increased to enhance antioxidant activity, though not through a linear relationship. In studies involving 0.5 g plant load, the conditions 24.9MPa, 68°C, 90wt‐% CO_2, and 10wt‐% ethanol generated the highest TPC value, 3.42 ± 0.20 mg gallic acid equivalents/gram chokeberry. Chokeberry extracts displayed antiproliferative effects on the SKBr3 breast cancer line and the 52KO MEF line, although TPC was not predictive of cellular responses. HPLC‐MS data suggest cyanidin hexose and cyanidin pentose compounds as well as quercetin deoxyhexose–hexose as components of the more favorable extraction product that reflected a significant decrease in viability for the extract in comparison with ethanol control in the SKBr3 breast cancer line.

中文翻译：

制备黑苦莓提取物时超临界流体萃取参数对总酚含量和细胞活力的影响。

黑野樱莓（ Aronia melanocarpa ）是蔷薇科落叶灌木，原产于北美洲东北部。苦莓果实可用来制作果冻、果汁和葡萄酒。黑苦莓果肉富含酚类物质和其他抗氧化剂，具有潜在的健康和食品包装益处。尽管苦莓提取技术经常使用对环境不利的溶剂或时间效率低下，但苦莓的体外抗氧化活性是所有浆果中最高的。使用超临界二氧化碳和乙醇改性剂从苦莓果渣中批量提取抗氧化剂，用于检查植物负荷、压力、温度和乙醇重量百分比的影响。报告了对总酚含量 (TPC) 的影响以及在这些范围内提取的最佳条件。多变量分析揭示了提取条件与 TPC 的以下关系：温度成正比，乙醇重量百分比成反比，并且可以增加苦莓含量以增强抗氧化活性，尽管不是通过线性关系。在涉及 0.5 克植物负载的研究中，24.9MPa、68°C、90wt% CO ₂和 10wt% 乙醇的条件产生了最高的 TPC 值，即 3.42 ± 0.20 毫克没食子酸当量/克苦莓。尽管 TPC 不能预测细胞反应，但苦莓提取物对 SKBr3 乳腺癌系和 52KO MEF 系显示出抗增殖作用。 HPLC-MS 数据表明花青素己糖和花青素戊糖化合物以及槲皮素脱氧己糖-己糖是更有利的提取产品的成分，这反映出与 SKBr3 乳腺癌系中的乙醇对照相比，提取物的活力显着下降。

更新日期：2020-05-26

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