AI Article Synopsis
- Apple pomace (AP) is a common waste product in the fruit processing industry, and this study evaluated its crude extract (CE) and a purified extract (PE) using XAD-7 resin.
- The purification process significantly enhanced the content of beneficial compounds, increasing total phenolics, flavonoids, and tannins by 3.35, 40.31, and 8.87 times, respectively, with key phenolic compounds identified in PE including phlorizin, chlorogenic acid, and hyperoside.
- While both extracts protected human plasma and decreased oxidative damage in erythrocytes, PE exhibited stronger anti-inflammatory properties, promoting HO-1 gene expression and reducing the expression of certain inflammatory markers in macrophage
Article Abstract
Apple pomace (AP) is a highly prevalent waste product worldwide in the fruit processing sector. This study compared the chemical profile, antioxidant, and anti-inflammatory activities of crude (CE) and an extract purified using XAD-7 resin (PE). The purification process increased the total phenolic content, flavonoids, and tannins by 3.35, 40.31, and 8.87-fold, respectively. The main phenolic compounds identified in PE were phlorizin (20.54 mg/g), chlorogenic acid (10.01 mg/g), and hyperoside (2.77 mg/g). No difference was found between CE and PE in protecting human plasma against oxidation. In human erythrocytes, both CE and PE decreased the reactive oxygen species (ROS) generation and decreased lipoperoxidation. However, PE had stronger anti-inflammatory effects than CE by promoting HO-1 gene expression, suppressing NO production, and inhibiting IL-1β, IL-6, and IL-10 mRNA expression in lipopolysaccharide-challenged RAW.264.7 macrophages. Therefore, purifying apple pomace crude extract is a promising approach to boosting valuable antioxidants and anti-inflammatory phenolics.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137815 | DOI Listing |
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