Evaluation of Antioxidant and Antiproliferative Properties of Three <em>Actinidia</em> (<em>Actinidia</em> <em>kolomikta</em>, <em>Actinidia arguta</em>, <em>Actinidia</em> <em>chinensis</em>) Extracts <em>in Vitro</em>

Abstract

The total phenolic content, total flavonoid content, vitamin C content, and antioxidant activities of ethanol extracts from different kiwifruit varieties (<em>Actinidia</em> <em>kolomikta</em>, <em>Actinidia arguta</em>, <em>Actinidia</em> <em>chinensis</em>) were determined in this study. Multiple scavenging activity assays including the hydroxyl radical, O₂⁻·radical, DPPH, and the ABTS⁺ radical scavenging activity assays were used to identify the antioxidant activities of <em>Actinidia</em> extracts. The cell viability of HepG2 and HT-29 cells was also examined in this study. The results demonstrated that the <em>Actinidia kolomikta</em> extract had a higher antioxidant activity than the other two <em>Actinidia</em> extracts. There is a positive correlation between antioxidant activity and the polyphenols and vitamin C content in all three extracts (<em>R</em>² ≥ 0.712, <em>p</em><em> </em>< 0.05). The <em>Actinidia arguta</em> extract had the highest inhibitory effect on HepG2 and HT-29 cell growth. These results provide new insight into the health functions of fruit and demonstrate that <em>Actinidia</em> extracts can potentially have health benefits.

Keywords

• &lt;em&gt;Actinidia&lt;/em&gt;, total phenolic content
• flavonoids
• antioxidant activity
• antiproliferative activity