Investigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processes

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dc.contributor.authorKazan, Aslihan
dc.contributor.authorSevimli-Gur, Canan
dc.contributor.authorYesil-Celiktas, Ozlem
dc.contributor.authorDunford, Nurhan Tugut
dc.date.accessioned2019-10-27T23:10:10Z
dc.date.available2019-10-27T23:10:10Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstractBlueberries are best known for their high content of flavonoids and other phenolic compounds which provide health benefits. The objective of this study was to investigate the effect of microwave, pressurized solvent, and supercritical carbon dioxide (SC-CO2) extraction techniques on the anthocyanin content of the water extracts obtained from dry whole blueberries. Effect of the blueberry extracts on selected cancer cell lines was also investigated. Neat and ethanol entrained SC-CO2 extracts did not contain detectable amount of anthocyanin. Microwave power did not have a significant effect on anthocyanin recovery. The blueberry juice (BJ) prepared by homogenization of fresh berries followed by microfiltration had the highest anthocyanin content among the extracts examined in this study. However, the blueberry water extracts prepared using other extraction techniques had a higher total phenolic content than the BJ. The effect of the blueberry extracts on the cancer cell lines was dose-dependent and varied with the cell type and the composition of the extract. BJ had a similar IC50 to the commercial cancer treatment drug doxorubicin for the cancer cell line MCF7. Further research is needed to elucidate the mechanism underlying the effect of blueberry extract composition on the viability of different cancer lines.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK), Sabbatical Leave Programen_US
dc.description.sponsorshipWe would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK), Sabbatical Leave Program, for the funding provided to N.T. Dunford.en_US
dc.identifier.doi10.1007/s00217-015-2577-9
dc.identifier.endpage701en_US
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issn1438-2377en_US
dc.identifier.issn1438-2385en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage693en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-015-2577-9
dc.identifier.urihttps://hdl.handle.net/11454/52835
dc.identifier.volume242en_US
dc.identifier.wosWOS:000374112300007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofEuropean Food Research and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBlueberry water extractsen_US
dc.subjectAnthocyaninen_US
dc.subjectCancer cell linesen_US
dc.titleInvestigating anthocyanin contents and in vitro tumor suppression properties of blueberry extracts prepared by various processesen_US
dc.typeArticleen_US

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