Antioxidant Activity, Antiproliferation of Colon Cancer Cells, and Chemical Composition of Grape Pomace英文文献资料.docVIP

Food and Nutrition Sciences, 2011, 2, 530-540 doi:10.4236/fns.2011.26076 Published Online August 2011 (http://www.SciRP.org/journal/fns) Antioxidant Activity, Antiproliferation of Colon Cancer Cells, and Chemical Composition of Grape Pomace* 1#??, Haiwen Li1#, Jia-Ren Liu1, Kequan Zhou2, Lei Zhang3, Shuxin Ren1 John W. Parry 1 Agricultural Research Station, Virginia State University, Petersburg, USA; 2 Department of Nutrition and Food Science, Wayne State University, Detroit, USA; University, Hangzhou, China. ** Email: jparry@ 3 College of Food Science, Biotechnology and Environmental Engineering, Zhejiang Gongshang Received April 23 , 2011; revised June 9 , 2011; accepted June 13 , 2011. rd th th ABSTRACT Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) assay, DPPH E? C50 , and ABTS ?+ scavenging capacity tests. Cytotoxicity and antiproliferative activities against Caco-2 and HT-29 human colon cancer cell lines were also analyzed. The quantitative detection of caspase-3 activity during the early apoptotic process was evaluated by fluorometric immunosorbent enzyme assay (FIENA). Induction of late stage apoptosis was analyzed by DNA fragmentation. Total phenolic content (TPC), individual phenolic acids, total oil, and fatty acid profile were also analyzed. The Tinta Cao pomace had the highest antioxidant capacity in all tests with an ? ORAC value of 386.5 μmol trolox equivalents (TE) per g pomace (μmol TE/g), its DPPH equivalents/L, and its ABTS value was 94.6 mg EC50 ?+ value was 806.7 μmol TE/g, which was more than twice as high as the Chardonnay. Both Tinta Cao and Chardonnay grape pomace extracts appear to contain components t