Evaluation of Antioxidant and Antiproliferative Properties of Three Actinidia (Actinidia kolomikta, Actinidia arguta, Actinidia chinensis) Extracts in Vitro |
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Authors: | Zuo Li-Li Wang Zhen-Yu Fan Zi-Luan Tian Shuang-Qi Liu Jia-Ren |
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Affiliation: | School of Food Science and Engineering, Harbin Institute of Technology, 73 HuangHe Road, NanGang District, Harbin 150090, China; E-Mails: zuolili213@163.com (L.-L.Z.); fzl_1122@163.com (Z.-L.F.); tianshuangqi2002@163.com (S.-Q.T.). |
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Abstract: | The total phenolic content, total flavonoid content, vitamin C content, and antioxidant activities of ethanol extracts from different kiwifruit varieties (Actinidia kolomikta, Actinidia arguta, Actinidia chinensis) were determined in this study. Multiple scavenging activity assays including the hydroxyl radical, O(2) (-)·radical, DPPH, and the ABTS(+) radical scavenging activity assays were used to identify the antioxidant activities of Actinidia extracts. The cell viability of HepG2 and HT-29 cells was also examined in this study. The results demonstrated that the Actinidia kolomikta extract had a higher antioxidant activity than the other two Actinidia extracts. There is a positive correlation between antioxidant activity and the polyphenols and vitamin C content in all three extracts (R(2) ≥ 0.712, p < 0.05). The Actinidia arguta extract had the highest inhibitory effect on HepG2 and HT-29 cell growth. These results provide new insight into the health functions of fruit and demonstrate that Actinidia extracts can potentially have health benefits. |
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Keywords: | Actinidia total phenolic content flavonoids antioxidant activity antiproliferative activity |
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