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http://dx.doi.org/10.5392/JKCA.2021.21.11.518

Antioxidant and Anticarcinogenic Effects of Domestic Yellow Cherry Tomato  

Choi, Suk-Hyun (서원대학교 호텔외식조리학부)
Publication Information
The Journal of the Korea Contents Association / v.21, no.11, 2021 , pp. 518-527 More about this Journal
Abstract
This study verifies the polyphenol and flavonoid contents of a dried extract, as well as its antioxidant effect and growth inhibitory effect on cancer cells to investigate the potential of yellow cherry tomatoes as a physiologically active food material. The polyphenol and flavonoid contents were determined as 10.96 ± 1.57 and 4.12 ± 0.41 mg/g, respectively. The antioxidant activity was confirmed by measuring DPPH and ABTS radical scavenging ability, and RC50-the concentration that reduces free radicals by 50%-were determined as 490.83 ± 17.35 ㎍/mL and 355.90 ± 0.79 ㎍/mL, respectively. The dried extract showed no cytotoxicity with respect to normal hepatocytes (Chang) and no growth inhibitory activity with respect to A549 lung cancer cells, whereas dried extract showed growth inhibitory activities of 15.2% and 18.4% with respect to human cervical adenocarcinoma (HeLa) and human hepatocellular carcinoma (HepG2) cells, respectively, when treated with a concentration at 100㎍/mL. The results of this study confirm the potential of yellow cherry tomatoes as a physiologically active food material by verifying their antioxidant activity and their growth inhibitory activity with respect to cervical and liver cancer cells.
Keywords
Yellow Cherry Tomato; Polyphenol; Flavonoid; Antioxidant; Cancer Cell Inhibition;
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