@article{Han2019, 
author = {Meiling Han and Guo Li and Xiaowei Liu and Ai Li and Peiqi Mao and Pengyuan Liu and Houhua Li},
title = {Phenolic Profile, Antioxidant Activity and Anti-proliferative Activity of Crabapple Fruits},
year = {2019},
journal = {Horticultural Plant Journal},
volume = {5},
number = {4},
pages = {155-163},
keywords = {Crabapple, Phenolic profile, Antioxidant activity, Anti-proliferative activity, Human cancer cell},
url = {https://www.sciopen.com/article/10.1016/j.hpj.2019.01.003},
doi = {10.1016/j.hpj.2019.01.003},
abstract = {To explore the potential of crabapples as functional food, polyphenols in crabapples and ‘Fuji’ apples were extracted, and the phenolic profile, total polyphenols, antioxidant activity and anti-proliferative activity against several human cancer cells were determined. The results indicated that crabapple extracts have more abundant phenols and higher total polyphenols (from 4.46 to 46.63 mg GAE·g−1 DW) compared to ‘Fuji’ apples. Crabapple extracts possessed higher antioxidant activity than apple by DPPH and ABTS analysis. All fruit extracts exhibited inhibitory effects on proliferation in different cancer cells; however, crabapple extracts performed significantly better, with half inhibitory concentration (IC50) values varied from 48.34 µg·mL−1 to 974.81 µg·mL−1 for colon cancer cells SW480, 64.67–1466.35 µg·mL−1 for stomach cancer cells BGC-803, 78.88–910.64 µg·mL−1 for esophageal cancer cells CaEs-17. Besides, the red crabapples had higher antioxidant activity and anti-proliferative activity than yellow fruits. These results showed that crabapples, especially red crabapples, have great potential as a healthy food, as they are rich in phenolic compounds with high antioxidant and anti-proliferative activities to cancer cells.}
}