Antioxidant and Anticancer Activities of some Fruit and Vegetable juice Blends

Fruit and vegetable juices contain bioactive substances such as phenolic and flavonoid compounds and other phytochemicals that have antimicrobial properties and may protect our bodies from oxidative stress. The present study aimed to prepare natural fruit and vegetable juice blends and then the chemical composition, phenolic content, antioxidant activity, sensory quality and antiproliferative activity against MCF-7 breast cancer cells (in vitro) of juice blends were performed. Seven natural juice mixtures of various formulations were prepared. The pH, whole acidity, total soluble solids, and ascorbic acid levels were determined. The antioxidative capacity of fresh juice mixes was assessed using DPPH and ABTS scavenging capacity tests. The results ranged from 81.45 to 98.38 % for DPPH and 85.23 to 98.62% for ABTS. Total polyphenols and total flavonoid contents were performed. The results ranged from 75.13 to 77.24 mg GAE/100 ml juice for total polyphenols and 70.16 to 72.79 mg CE/100 ml juice for total flavonoids. The samples were highly effective against breast cancer activity (MCF-7) cell line, where IC50 ranged between 99.86 ± 0.87 and 206.12 ± 9.5 μg/ml. Accordingly, fruit and vegetable juices contain the highest values for polyphenols, total flavonoids, and antioxidative capacity. Besides, they act as an antioxidant and have an antiproliferative effect and supports the traditional use of juice recipes in MCF-7 cell proliferation treatment.