Extraction of phenolic compounds from the shells of pecan nuts with cytotoxic activity through apoptosis against the colon cancer cell line HT-29

RIBAS, LE; BARAVALLE, ME; GASSER, FB; RENNA, MS; ADDONA, SM; ORTEGA, HH; SAVINO, GH; VAN DE VELDE, F; HEIN, GJ

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2021 vol. 86 p. 5409 - 5423

0022-1147

Thewater extraction of phenolic compounds from two varieties (?Mahan? and?Marameck?) of pecan nutshells (Carya illinoinensis) without and withsonication, varying the solvent/solid ratio (S), the pH, and the refluxing time (t) was studied. Additionally, the in vitro cytotoxicity and determination of cell death mechanism ofextracts against the colon cancer cell line HT-29 were investigated. Thecontent of total phenolic compounds (TPC) of ?Marameck? nutshells resultedhigher than for ?Mahan? variety, and the pH increase resulted in higher TPCcontents for both cultivars. The optimized conditions for TPC extractionwithout and with sonication resulted: S= 33 mL/g, pH = 12 and t = 9.6 min, and yielded ≈ 70 and90 mg/g of TPC for ?Mahan? and ?Marameck? nutshells, respectively. Theoptimized extracts of pecan nutshells without sonication from both cultivarspresented similar cytotoxicity against HT-29 colon cancer cells (IC50 ≈ 50μg/mL), being higher than forsonicated extracts (IC50 ≈ 88 and 138 μg/mL for ?Mahan? and ?Marameck?,respectively). The cell death through apoptosis was the main mechanism of celldeath induced by the nutshell extracts.