Nora M Ezz El-Ragal*, Mamdouh M Rabie, Shady M ElShehawy and Faten Y Ibrahim

Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt

*Corresponding Author: Nora M Ezz El-Ragal, Food Industries Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt.

Received: July 11, 2025; Published: July 29, 2025

Abstract

This study aims to produce functional juices prepared from strawberry, blackberry, pomegranate juices and ginger extract with different ratios and then the physio-chemical properties, bioactive compounds, sensory quality and cytotoxic effects against liver (HEPG-2), colon (HCT-116) and breast (MCF-7) cancer cell lines of juice blends were evaluated in vitro. The chemical analysis results showed that both pomegranate and blackberry juices contained high levels of crude protein, ash, sugars, total solids and acidity, while the strawberry juice was characterized by its high content of crude fibers, fat and vitamin C. Blackberry juice also showed a higher content of total phenols, flavonoids and anthocyanins, as well as antioxidant activity followed by pomegranate and strawberry juices. Amongst the nine juice blends, the best four blended juices prepared with the control sample were selected, blend (3) being the most acceptable sensory experience. A non-significant difference (P≥ 0.05) was also observed between the juice blends in crude protein, fat and ash content, with a significant increase in total solids and acidity values, while pH decreased compared to the control sample. The results also showed a significant increase in the sugars and vitamin C contents of the juice blends, with a positive improvement in the content of total phenols, flavonoids and anthocyanins and antioxidant activity compared to the control sample. All juice blends exhibited antitumor activity against cancer cells in a juice concentration-dependent manner. Blend (9) showed the highest inhibitory effect on liver and colon cancer cell growth, while both blends (3) and (6) showed the strongest inhibitory effect on breast cancer cell growth. Therefore the prepared fruit juices can be used as antitumor agents because they contain some biologically active components with high antioxidant activity and anticancer effects.

Keywords: Fruit Juices; Physico-Chemical Properties; Cytotoxicity; Bioactive components; Anticancer

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Citation

Citation: Nora M Ezz El-Ragal., et al. “In Vitro Anticancer Effect of Some Novel Functional Juice Blends".Acta Scientific Nutritional Health 9.8 (2025): 114-126.

Copyright

Copyright: © 2025 Nora M Ezz El-Ragal., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.