Green Extraction Enhances Antioxidant and Cytotoxic Properties of Pomegranate By-Products Against Human Cancer Cell Lines.

IF 3.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Plant Foods for Human Nutrition Pub Date : 2025-09-30 DOI:10.1007/s11130-025-01404-w

Merve Aydin, Sumeyye Akbulut, Tuba Keskin, Ismail Tontul, Selman Turker, Suleyman Sandal

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引用次数: 0

Abstract

The aim of this study was to determine the anticancer effects of extract obtained from pomegranate by-products by green extraction (ultrafiltration and enzymatic extraction) (GE) on prostate (LNCaP), ovarian (A2780), breast (MCF-7), and colon (Caco-2) cancer cell lines compared to the traditional extraction (TE) and pomegranate juice (PJ). The GE sample demonstrated the highest total or individual phenolic content, and antioxidant activity. The major phenolics in all samples were determined to be ellagic acid, punicalagin A and punicalagin B. The 50% and 100% doses of the PJ exhibited a significant reduction in the viability of all cancer cells except LNCaP cells (only 100%) (p < 0.05). The TE sample showed a significant decrease in the viability of all cancer cells except the MCF-7 cell line (at all doses) at doses other than 1 µM (p < 0.05). The GE sample caused a significant decrease in all cancer cells at all doses (1, 5, 25, 50, 100 and 150 µM) (p < 0.05). Consequently, the GE sample applied with the green method was effective at all doses in reducing the viability of cancer cells.

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绿色提取物增强石榴副产物对人类癌细胞的抗氧化和细胞毒性。

本研究的目的是比较石榴副产物绿色提取（超滤和酶萃取）（GE）对前列腺（LNCaP）、卵巢癌（A2780）、乳腺癌（MCF-7）和结肠癌（Caco-2）癌细胞的抑癌作用，并与传统提取（TE）和石榴汁（PJ）进行比较。GE样品显示出最高的总或单个酚含量和抗氧化活性。所有样品中的主要酚类物质被确定为鞣花酸、刺槐苷A和刺槐苷b。50%和100%剂量的PJ显示出除LNCaP细胞（仅100%）外所有癌细胞的活力显著降低(p

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来源期刊

Plant Foods for Human Nutrition 工程技术-食品科技

CiteScore

6.80

自引率

7.50%

发文量

审稿时长

12-24 weeks

期刊介绍： Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods