To explore the potential of crabapples as functional food, polyphenols in crabapples and ‘Fuji’ apples were extracted, and the phenolic profile,total polyphenols, antioxidant activity and anti-proliferative activity...To explore the potential of crabapples as functional food, polyphenols in crabapples and ‘Fuji’ apples were extracted, and the phenolic profile,total polyphenols, antioxidant activity and anti-proliferative activity against several human cancer cells were determined. The results indicated that crabapple extracts have more abundant phenols and higher total polyphenols(from 4.46 to 46.63 mg GAE·g-1 DW) compared to ‘Fuji’ apples.Crabapple extracts possessed higher antioxidant activity than apple by DPPH and ABTS analysis. All fruit extracts exhibited inhibitory effects on proliferation in different cancer cells;however, crabapple extracts performed significantly better, with half inhibitory concentration(IC50)values varied from 48.34 μg·m L-1 to 974.81 μg·m L-1 for colon cancer cells SW480, 64.67–1 466.35 μg·m L-1 for stomach cancer cells BGC-803,78.88–910.64 μg·m L-1 for esophageal cancer cells CaEs-17. Besides, the red crabapples had higher antioxidant activity and anti-proliferative activity than yellow fruits. These results showed that crabapples, especially red crabapples, have great potential as a healthy food, as they are rich in phenolic compounds with high antioxidant and anti-proliferative activities to cancer cells.展开更多
基金supported by the National Natural Science Foundation of China (31570697)Basic Research Foundation of Northwest A&F University (Z109021563)
文摘To explore the potential of crabapples as functional food, polyphenols in crabapples and ‘Fuji’ apples were extracted, and the phenolic profile,total polyphenols, antioxidant activity and anti-proliferative activity against several human cancer cells were determined. The results indicated that crabapple extracts have more abundant phenols and higher total polyphenols(from 4.46 to 46.63 mg GAE·g-1 DW) compared to ‘Fuji’ apples.Crabapple extracts possessed higher antioxidant activity than apple by DPPH and ABTS analysis. All fruit extracts exhibited inhibitory effects on proliferation in different cancer cells;however, crabapple extracts performed significantly better, with half inhibitory concentration(IC50)values varied from 48.34 μg·m L-1 to 974.81 μg·m L-1 for colon cancer cells SW480, 64.67–1 466.35 μg·m L-1 for stomach cancer cells BGC-803,78.88–910.64 μg·m L-1 for esophageal cancer cells CaEs-17. Besides, the red crabapples had higher antioxidant activity and anti-proliferative activity than yellow fruits. These results showed that crabapples, especially red crabapples, have great potential as a healthy food, as they are rich in phenolic compounds with high antioxidant and anti-proliferative activities to cancer cells.
