Preparation, chemical constituents of Podocarpus Nagi kernel oil and its
in vitro antioxidant and anticancer activities
Abstract
The Podocarpus Nagi kernel oil was prepared and its chemical
constituents were confirmed accordingly in this work. The constituents
and the contents of the obtained oil were identified as: total
flavonoids (4.2%, calculated according to the rutin),
(9Z,12Z)-9,12-octadecadienoic acid(38.2%), arachidic acid(0.11%),
cis-11-eicosenoic acid(1.40%), cis-11,14-eicosadienoic acid(8.04%),
ꞷ-3(0.2%), ꞷ-6(48.0%), ꞷ-9(21.0%), vitamin E(2.11mg/100g). The
microelements in this oil was also tested using ICP-MS and the results
exhibited that this oil contains numbers of microelements beneficial for
human health: such as V(0.006μg/g), Cr(0.024μg/g), Mn(40.109μg/g),
Fe(2.292μg/g), Co(0.007μg/g), Zn(4.316μg/g), As(0.009μg/g),
Se(0.240μg/g), Sr(0.453μg/g). Then, the oil was evaluated for its in
vitro antioxidant effect against DPPH⸱, which exhibited noteworthy
scavenging ability against DPPH⸱. In addition, the oil was also
evaluated for its preliminary in vitro anticancer activity against four
cancer cell lines: the results showed that it exhibited the highest
inhibition against gastric cancer, breast cancer (MCF-7), lung
cancer(A549) and Hela cell lines with the highest inhibitions of
64.30%±2.80, 52.87%±2.57, 93.21%±2.24 and 88.33%±2.08 at the
concentrations of 25mg/mL, 25mg/mL, 50mg/mL and 50mg/mL, and with the
IC50s of 48.47mg/mL, 763.14mg/mL, 11.47mg/mL and 23.77mg/mL
respectively. These findings demonstrated that this oil can be regarded
as the functional edible oil by comparing the contents of edible oils
used in the field of food.