In Vitro Anti tumor Study On Propolis And Pollen As Honeybee Products | ||
| African Journal of Biological Sciences | ||
| Articles in Press, Accepted Manuscript, Available Online from 21 November 2023 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajbs.2023.246766.1059 | ||
| Author | ||
| Rehab Esmat Ali* | ||
| Food technology research institute | ||
| Abstract | ||
| The present study aimed to invitro antitumor study on propolis and pollen as honey bee products. As well as, using it and their water extract infunctional food which have pharmacological properties and antioxidant compounds. This investigation studied to tumor cells (caco2 cell and hepG2 cell) in vitro antitumor study. The chemical composition, Total phenols, Total flavonoids and antioxidant activity DPPH were estimated. Fractionation and identification of phenolic compounds and flavonoids compounds were determined by HPLC. Also, using the water extracts of propolis and pollen in crackers product. Results:Generally, raw proplis andpollen were higher than their water extracts for total phenols and total flavonoids. While, water extract of propolis were higher antioxidant activity by DPPH than raw samples. Moreover, raw propolis and pollen were more phenolic, flavonoid compounds contents than their waterextract by HPLC. Also, raw pollen had the highest level of caffeine, oleuropin, ferulic and ellagic (36.51, 16.07, 28.41, and 18.65 mg/100gm) as a phenolic compounds. Antitumor assay; water extract of propolis had (IC50 is 123.55) more than water extract of pollen (IC50is 113.61) for colon cancer (caco2). While, water extract of pollen had (IC50 is 825.25) more than water extract of propolis (IC50 is 352.2) for liver cancer (HepG2). The crackers sampleswhich contained a high percent (1, 5%) of water extract of propolis or pollenhad the highest scores of taste, flavor, texture and general appearance. | ||
| Keywords | ||
| sensory properties; chemical properties; antioxidant activity; texture analysis | ||
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