Black Elderberry Press Cake as a Source of Bioactive Ingredients Using Green-Based Extraction Approaches

Abstract

To study the efficiency of two green-based extraction techniques for the isolation of bioactive constituents from black elderberry press cake, changes in phenolic compounds and main anthocyanin contents were analyzed. Polyphenolic content was correlated with antioxidant and antidiabetic potential by radical-scavenging activity and monitoring of α-amylase inhibition. Black elderberry press-cake extracts were obtained by ultrasound-assisted (UAE) and microwave-assisted (MAE) extractions under different extraction conditions. High-performance liquid chromatography (HPLC) analysis revealed that cyanidin-3-sambubioside and cyanidin-3-glucoside were the principal anthocyanins in all the obtained extracts, with their content being highest in MAE obtained at 80 °C over 5 min. The same extract induced two-fold higher antioxidant activity (IC50 6.89 μg/mL) and α-amylase inhibitory potential (IC50 2.18 mg/mL) in comparison to UAE extracts. The main compositional differences between extracts obtained by the same extraction technique were assigned to the extraction temperature. A principal component analysis confirmed that the antidiabetic feature is to be attributed to the rich content of anthocyanins in black elderberry press cake. Our results indicate the great potential of underutilized black elderberry press cake for the development of novel food and herbal formulations due to notable anthocyanin contents highly correlated with antidiabetic activity.

Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility

“…Seven polyphenols were found, being anthocyanins the main compounds (87%), followed by rutin (10.8%). The detected major compounds (Table 1) coincide with the phenolic profile of fresh elderberry fruit (Gomez Mattson et al ., 2021), and of an elderberry press‐cake extract (Mutavski et al ., 2022).…”

“…The major compounds detected in dried wastes were cyanidin‐3‐glucoside (≈84%) and rutin (≈12%), whereas quercetin, cyanidin‐3,5‐diglucosides, and phenolic acids (chlorogenic and ferulic) were present in lower proportion (5%). Similar results were obtained on pomaces of Sambucus nigra L. (Mutavski et al ., 2022; Hoskin et al ., 2023). In agreement with spectrophotometric analysis, the EP‐F presented the highest concentrations of phenolic compounds, followed by EP‐FB with values of individual compounds closer to those of EP‐C.…”

“…Wild berries have gained global interest due to their high concentration of antioxidant compounds, surpassing more commonly consumed and commercially available berries (Garrido‐Makinisitian et al ., 2019). Industries that process berries into different foods generate 70–80% of the target product and 20–30% of berry pomace (Struck et al ., 2016), which contains up to 70% of the polyphenols originally present in the fruits (Mutavski et al ., 2022) and cell wall polysaccharides (Alba et al ., 2019).…”

Green Processing of Black Raspberry Pomace: Application of Sonotrode-Based Extraction Technique and Particles from Gas-Saturated Solutions (PGSS) Technology

“…The conventional solid-liquid extraction (SLE) process involved the maceration of BRP with aqueous EtOH mixtures (30, 50, and 70%) [7]. All SLE experiments were conducted at a temperature of 25 • C for a duration of 24 h using a temperature-controlled shaker (KS 4000i, IKA, Staufen, Germany) set at 150 rpm.…”

“…The literature shows that the raspberry pomace consists mainly of seeds (80%) and pulp as a source of essential fatty acids, polyphenols, anthocyanins, ellagic acid, ellagitannins, and tocopherols [4,5]. Anthocyanins from berry pomace are recognized for their significant antioxidant, antiproliferative, proapoptotic, and antibacterial properties [6,7].…”