Butterfly pea (Clitoria ternatea) seed and petal extracts decreased HEp-2 carcinoma cell viability

文献类型： 外文期刊

第一作者： Shen, Yixiao

作者： Shen, Yixiao;Prinyawiwatkul, Witoon;Alonso-Marenco, Jose R.;Xu, Zhimin;Du, Liqing;Zhang, Xiumei;Zeng, Haiying

作者机构：

关键词： Cell viability;lipids;phytosterols;polyphenols;ternatins;tocopherols

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

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收录情况： SCI

摘要： The hydrophilic phenolics, lipophilic tocopherols, phytosterols and fatty acids in butterfly pea seeds and petals were determined. The seeds had fifteen phenolics; of them, sinapic acid, epicatechin and hydroxycinnamic acid derivative concentrations were above 0.5mgg(-1). The petals contained a group of ternatins, flavone glycosides and delphinidin derivatives. Both the seeds and petals had four phytosterols and - and -tocopherols. However, the level of -sitosterol or -tocopherol in the seeds was much higher than in the petals. Linoleic acid was the most abundant fatty acid in the seeds and petals, while phytanic acid was found in the petals. The effect of lipophilic and hydrophilic extracts of the seeds [lipophilic extract of the butterfly pea seeds (LBS) and hydrophilic extract of butterfly pea seeds (HBS)] and petals [lipophilic extract of the butterfly pea petals (LBP) and hydrophilic extract of butterfly pea petals (HBP)] on decreased HEp-2 human carcinoma cell viability was evaluated. The effect of HBS or HBP on decreased cancer cell viability was much higher than that of either LBS or LBP, while HBS showed significantly higher effect than HBP. The results indicated that butterfly pea seed and petal extracts could have the potential in functional food development.

分类号： TS2

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