Literature DB >> 20510336

Investigation of fruit peel extracts as sources for compounds with antioxidant and antiproliferative activities against human cell lines.

Ruttiros Khonkarn1, Siriporn Okonogi, Chadarat Ampasavate, Songyot Anuchapreeda.   

Abstract

The aim of this study was to evaluate antioxidant activity and cytotoxicity against human cell lines of fruit peel extracts from rambutan, mangosteen and coconut. The highest antioxidant activity was found from rambutan peel crude extract where the highest radical scavenging capacity via ABTS assay was from its ethyl acetate fraction with a TEAC value of 23.0mM/mg and the highest ferric ion reduction activity via FRAP assay was from its methanol fraction with an EC value of 20.2mM/mg. Importantly, using both assays, these fractions had a higher antioxidant activity than butylated hydroxyl toluene and vitamin E. It was shown that the ethyl acetate fraction of rambutan peel had the highest polyphenolic content with a gallic acid equivalent of 2.3mg/mL. The results indicate that the polyphenolic compounds are responsible for the observed antioxidant activity of the extracts. Interestingly, the hexane fraction of coconut peel showed a potent cytotoxic effect on KB cell line by MTT assay (IC(50)=7.7 microg/mL), and no detectable cytotoxicity toward normal cells. We concluded that the ethyl acetate fraction of rambutan peel is a promising resource for potential novel antioxidant agents whereas the hexane fraction of coconut peel may contain novel anticancer compounds. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

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Year:  2010        PMID: 20510336     DOI: 10.1016/j.fct.2010.05.014

Source DB:  PubMed          Journal:  Food Chem Toxicol        ISSN: 0278-6915            Impact factor:   6.023


  12 in total

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10.  Antioxidant and alpha-amylase inhibitory potentials of Cocos nucifera husk.

Authors:  Hamdalat Folake Muritala; Jubril Olayinka Akolade; Sarah Abimbola Akande; Azeemat Titilola Abdulazeez; Raliat Abimbola Aladodo; Abdulkabir Bolakale Bello
Journal:  Food Sci Nutr       Date:  2018-07-20       Impact factor: 2.863

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