Phenolic Composition,Antioxidant Capacity and <Emphasis Type="Italic">In Vitro</Emphasis> Cancer Cell Cytotoxicity of Nine Prickly Pear (<Emphasis Type="Italic">Opuntia</Emphasis> spp.) Juices |
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Authors: | R A Chavez-Santoscoy J A Gutierrez-Uribe S O Serna-Saldívar |
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Institution: | (1) Departamento de Biotecnología e Ingeniería de Alimentos, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, CP 64849 Monterrey, NL, México |
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Abstract: | Juices of nine prickly pears (Opuntia spp.) were characterized in terms of color, acidity, sugar content, phenolics, flavonoids, betalains and antioxidant activity
and tested in vitro against four cancer cell lines. The juices had pH′s, acidities and sugar ranging from 4.27 to 5.46, 0.03 to 0.27% and 8 to
14.7°Brix, respectively. Juices also varied in color from white to purple and contained total phenolics, flavonoids, betaxanthins,
betacyanins and antioxidant capacity ranging from 22 to 226 μg gallic acid eq/g, 95 to 374 μg quercetin eq/g, 3 to 189 μg/g,
1.6 to 300 μg/g and 17 to 25 micromoles Trolox eq./mL, respectively. Among the cancer lines tested, viability of prostate
and colon cells were the most affected. Moradillo contained the highest flavonoids and diminished both prostate and colon
cancer cell viability without affecting mammary or hepatic cancer cells. Rastrero reduced the growth of the four cancer cell
lines without affecting normal fibroblast viability. The research shows intervarietal differences among prickly pears in terms
of juice properties and phytochemicals that could prevent oxidative stress and cancer. |
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Keywords: | Prickly pear Flavonoids Betalains Antioxidant activity Cancer cells |
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