Browsing by Author "Yuszda K. Salimi"

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    The Sorghum Functional Foods Utilization to Prevent Cancer in Foods Diversification Efforts
    (Badan Penelitian dan Pengembangan Pertanian, 2013) Yuszda K. Salimi
    Sorghum is potential source of antioxidants because it contains phytochemical components such as flavonoids, phenols hydroquinone, sterols and tannins. Phenolic antioxidants and flavonoids in sorghum as scavenger to free radicals potentially inhibit cancer cell proliferation. This research aims to study the activity of extracts of hexane, ethyl acetate, and ethanol extracts of sorghum on the inhibition of proliferation of several cancer cell line. All three extracts of sorghum were evaluated on the cytotoxic Artemia salina Leach, lymphocytes, lung cancer cells (A549), colon cancer cells (HCT 116), cervical cancer cells (Hela), and lymphoma cancer cells (Raji). The results showed sorghum extract can inhibit proliferation of cancer cells. The concentration of extract in inhibiting cancer cell varied and generally the higher the concentration the higher the inhibitory activity of extracts of cancer cells. Sorghum extract inhibits proliferation of A 549 cancer cells d” 24%, HCT 116 d” 22%, Hela d” 25%, and Raji cancer cells d” 80%. Sorghum extract has the highest inhibitory activity on Raji cells. Inhibition of cancer cells Raji (80.08%) were shown by ethanol extracts of sorghum (2600ìg/ml).