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United States Department of Agriculture

Agricultural Research Service

Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Healthy Processed Foods Research

Title: Study on Optimal Extracting Conditions and Anti-Cancer Effects of Fig Flavones

Authors
item Wang, Zhenbin - JIANGSU UNIV., CHINA
item Ma, Haile - JIANGSU UNIV., CHINA
item Pan, Zhongli
item Ma, Xiaoke - JIANGSU UNIV., CHINA

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: March 1, 2007
Publication Date: July 28, 2007
Citation: Wang, Z., Ma, H., Pan, Z., Ma, X. 2007. Study on Optimal Extracting Conditions and Anti-Cancer Effects of Fig Flavones. Annual Meeting of the Institute of Food Technologists. July 28-August 1, 2007. Chicago, IL.

Interpretive Summary: Figs have been consumed as both herb medicine and popular fruit in daily life due to its polyphones, flavones and anthocyanins. However, fig residue from juice processing has not been fully utilized. In this study, the optimal extracting conditions of flavones from fig residues were investigated. The results indicated that fig flavones could be used as nutritional supplements.

Technical Abstract: As dietary components, flavones have health-promoting properties due to their high antioxidant capacity both in vivo and in vitro systems. Figs have been consumed as both herb medicine and popular fruit in daily life due to its polyphones, flavones and anthocyanins. However, fig residue from juice processing has not been fully utilized. In this study, the optimal extracting conditions of flavones from fig residues were investigated with experiments having a quadratic regression rotatable orthogonal design. The anticancer effect of fig flavones was also studied for the first time in vivo. The results showed that the best extracting conditions were 50% ethanol concentration, 15 mins extracting time, 80°C extracting temperature, and a ratio of fig residues to the extracting solvent of 1:5. The corresponding absorbance of the flavones in the extracting solvent was 0.5757 and the extracting rate of flavones was 1.0455%. The fig flavones showed strong inhibition capability to SGC-7901 cancer cells with the inhibit rate of 55.26% after a 48-hour reaction when the flavones concentration was 200µg/ mL. There was a beeline relationship both between the inhibit rate and the flavones dose, and between the inhibit rate and the reaction time. The results indicated that fig flavones could be used as a nutritional supplement.

Last Modified: 7/25/2014
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