Iceplant as Antioxidant/ Anticancer and Functional Food

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In this study the first target is to study the phenolic content, antioxidant and anticancer activities of iceplant phenolics extract, where the second one is to incorporate of iceplant powder in cookies by substituting 2, 4 and 6% of wheat flour. Physical characteristics and sensory evaluation were also studied. HPLC analysis of iceplant powder methanolic extract resulted in the identification of 23 phenolic compounds, where catechin, pyrogallol and catechol were the highest three compounds among the phenolic compounds (41.15, 7.30 and 6.59%, respectively). Moreover, the activity of this extract against MCF7-1(carcenogenic cells of human breast) was higher than those of H1299 (carcenogenic cells of human lung) where their values were (IC50 values of 38.3 µg/ml and 22.1µg/ml, for the two previous types of cells respectively).Also, the results stated that with increasing adding iceplant powder from 0 (control) to 6% there was an increment in total phenols, flavonoids and antioxidant activity. Moreover, cookies integrated with iceplant powder have a lower spread factor, loss rate, leavening ration and L value (lightness) than control. Generally, adding iceplant powder to cookies up to 6% was acceptable.

Rowida Y. Essa
E.M. Elsebaie
World Journal of Dairy & Food Sciences