Title of article :
Potential of Coleus tuberosus as an antioxidant and cancer chemoprevention agent
Author/Authors :
Nugraheni, M. Yogyakarta State University - Faculty of Engineering - Departement of Education of Food Engineering, Indonesia , Santoso, U. Gadjah Mada University - Faculty of Agricultural Technology - Department of Food and Agricultural Product Technology, Indonesia , Suparmo Gadjah Mada University - Faculty of Agricultural Technology - Department of Food and Agricultural Product Technology, Indonesia , Wuryastuti, H. Gadjah Mada University - Faculty of Veterinary Medicine / Inter University Center for Food and Nutrition, Veterinary Clinical Center - Department of Internal Medicine, Indonesia
Abstract :
Coleus tuberosus is classified as a local vegetable of the family Lamiaceae, the subfamily Nepetoideae and tribe Ocimeae. Ethanolic extract peel of Coleus tuberosus (EEPC) and ethanolic extract flesh of Coleus tuberosus (EEFC) were evaluated for their antioxidant activities by using ferric thiocyanate (FTC) and thiobarbituric acid (TBA) method. Cancer chemopreventive activities were evaluated by using human breast cancer MCF 7 cancer cells based on the MTT assay. The result showed that antioxidant activity of EEPC was higher than that of EEFC. Cancer chemoprevention of EEPC was higher than EEFC. The antioxidant and antiproliferative activities were in a dose-dependent manner. The antioxidant activities and cancer chemoprevention were related with oleanolic acid and ursolic acid content of both peel and flesh of Coleus tuberosus. These result indicated that EEPC and EEFC might be used as potential source of natural antioxidants and as cancer chemopreventive agents.
Keywords :
Peel , flesh , Coleus tuberosus , antioxidant , cancer , chemopreventive
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
