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KMID : 1011620230390010053
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Korean Journal of Food and Cookey Science
2023 Volume.39 No. 1 p.53 ~ p.64
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Changes in antioxidant and colon cancer cell growth inhibitory activities of Eragrostis tef extract according to cooking methods
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Seo Jin-Ah
Lee Jung-Jae
Ju Ji-Hyeung
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Abstract
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Purpose: The study aimed to investigate the changes in antioxidant and colon cancer cell growth-inhibitory activities of Eragrostis tef (ET) prepared using different cooking methods.
Methods: Raw, steamed, baked, and roasted ET were freeze-dried and extracted with 80% ethanol (ETE). Total polyphenol content (TPC) and total flavonoid content (TFC), radical-scavenging activity (RSA) using 2,2-diphenyl-1-picryl-hydrazyl (DPPH) and 2.2’-azino-bis(3-ethyl-benzthiazline-6-sulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP) of ETE were measured. Assays using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) were performed to determine the effect of ETE on the growth of HCT116 human colon cancer cells. Cell cycle analysis was also performed in HCT116 cells to assess the effect of ETE on cell cycle distribution.
Results: TPC and TFC of raw ET were 0.87 mg gallic acid equivalent/g dry weight (DW) and 3.09 mg quercetin equivalent/g DW, respectively. DPPH RSA, ABTS RSA, and FRAP of raw ETE were 10.78-31.38% (at 375-1,500 μg/mL), 12.82% (at 1,500 μg/mL), and 23.71-71.80% (at 375-1,500 μg/mL), respectively.
Steaming resulted in increased TPC and DPPH RSA but decreased TFC. Baking resulted in increased TPC, DPPH RSA, and FRAP.
Roasting resulted in increased TPC, DPPH RSA, ABTS RSA and FRAP. Treatment of HCT116 cells with raw ETE at 100-1,000 μg/mL resulted in decreased growth (57.61-92.24% of control) along with G2/M arrest. Roasted ETE at 100-1,000 μg/mL resulted in further decreases in the growth of HCT116 cells, which was associated with both G2/M arrest and apoptosis induction.
Conclusion: These results indicate that the antioxidant content and activities of ET are influenced by cooking methods and that roasting effectively enhances both the antioxidant and colon cancer cell growth-inhibitory activities in vitro.
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KEYWORD
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Eragrostis tef, cooking, antioxidant activity, colon cancer cell growth, cell cycle
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