Nano-Capsulation of Ginger, Red Cabbage and Broccoli Ball Mill Extracts As Sources of Anti-Oxidant and Anti-Cancer and Application in Lentil Soup Powder

The objective of this study was carried to evaluate the possibility of replacing synthetic antioxidants with natural ones. The conventional method and ball mill process were used for grinding dried red cabbage, ginger, and broccoli with respect to their antioxidant activity, total phenolic, and flavonoid contents. Ball mill processes improve efficiency yield and therefore antioxidant capacity. Encapsulation efficiencies of extracts were found to be higher significantly for phenols and flavonoid content as in HPLC analysis showed. DPPH radical scavenging activity of broccoli nano-capsule gave the highest results followed by the red cabbage nano-capsule extract. Chelating capacity Fe2+ and iron reducing ability showed that ginger nano-capsule extract increased significantly after ball mill than its extract. Samples extracts and their nano-capsules were evaluated as an effective anticancer for HepG-2 and colon caco-2 cells. Thermogravimetric analysis (TGA) was used to study the thermal stability of all extracts and its nano-capsule which showed an enhancement in the thermal stability of broccoli, red cabbage, and ginger nano-capsules at about 320.33, 402.91, and 319.60 & DEG;C, respectively. Accordingly, it was possible to use the broccoli nano-capsule extract with the highest thermal stability in preparing lentil soup powder as a functional food to deliver its purpose as an antioxidant and a high anti-cancer.