{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:55:04Z","timestamp":1762192504524,"version":"build-2065373602"},"reference-count":57,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,12,14]],"date-time":"2024-12-14T00:00:00Z","timestamp":1734134400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    In recent years, the role of functional foods in addressing various health issues, including cancer, has gained significant attention. Among these, the cytotoxic and apoptotic properties of Malatya apricots hold particular interest for their potential therapeutic benefits. This study focused on exploring the effects of methanol and acetone extracts from four popular Malatya apricot varieties\u2014Hac\u0131halilo\u011flu, Hasanbey, Kabaa\u015f\u0131, and So\u011fanc\u0131\u2014on cancer cell lines. The extracts were derived from apricots in their raw, ripe, and dried form, which can be consumed in three ways, and were tested for their cytotoxic and apoptotic activities against MCF\u20107 and Caco\u20102 cell lines using 3\u2010(4,5\u2010dimethyl\u20102\u2010thiazolyl)\u20102,5\u2010diphenyl\u20102H\u2010tetrazolium bromide, wound scratch, and acridine orange\/ethidium bromide (AO\/EB) staining tests. Additionally, we assessed the total phenolic and flavonoid contents of the extracts. Our findings revealed that the acetone extracts of dried and raw Kabaa\u015f\u0131 apricots exhibited the lowest IC\n                    <jats:sub>50<\/jats:sub>\n                    values against the MCF\u20107 cell line over 24 and 48\u00a0h, with values of 3.9 and 0.5\u00a0mg\/mL, respectively. Similarly, in the Caco\u20102 cell line, the dried Kabaa\u015f\u0131 apricot extracts showed the lowest IC\n                    <jats:sub>50<\/jats:sub>\n                    values of 3.59 and 1.95\u00a0mg\/mL for the same time frames. In the wound scratch assay, utilizing apricot extracts at their lowest IC\n                    <jats:sub>50<\/jats:sub>\n                    values revealed significant differences in cell migration inhibition between treated and control groups. For Caco\u20102 cells, the control group's wound closure was around 70%, whereas apricot extract treatment resulted in 10%\u201330% opening after 24\u00a0h, indicating a strong antiproliferative effect. Similarly, in MCF\u20107 cells, the control group showed approximately 80% wound closure, in contrast to the 0%\u201312% opening observed in cells treated with apricot extract, further emphasizing the extracts' potent inhibitory impact on cell proliferation. Additionally, morphological evidence of cell death and apoptosis was observed in the images obtained through the AO\/EB staining method, conducted to showcase the cytotoxic and apoptotic effects of the apricot extract. Apricot extracts consistently demonstrated strong cytotoxic and apoptotic effects on both Caco\u20102 and MCF\u20107 cell lines, underscoring Malatya apricots' potential as a functional food component with promising therapeutic properties against cancer.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.17595","type":"journal-article","created":{"date-parts":[[2024,12,14]],"date-time":"2024-12-14T05:13:39Z","timestamp":1734153219000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Cytotoxic and apoptotic potentials of four native apricot varieties from Malatya, Turkey: A comprehensive evaluation"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4531-6378","authenticated-orcid":false,"given":"\u00dcnzile","family":"Kele\u015ftemur","sequence":"first","affiliation":[{"name":"Faculty of Health Sciences, Department of Occupational Health and Safety Mu\u015f Alparslan University  Mu\u015f Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0724-4772","authenticated-orcid":false,"given":"Sevgi","family":"Balcio\u011flu","sequence":"additional","affiliation":[{"name":"Department of Medicinal Laboratory Sakarya University of Applied Sciences  Sakarya Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Burhan","family":"Ate\u015f","sequence":"additional","affiliation":[{"name":"Faculty of Arts and Sciences, Department of Chemistry \u0130n\u00f6n\u00fc University  Malatya Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2024,12,14]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942910600547624"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.08.052"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.scienta.2011.05.040"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules27155016"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sajb.2022.08.032"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-405205-5.00012-X"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/09603123.2023.2246403"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2019.112215"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2019.112215"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jep.2023.116378"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.4314\/tjpr.v15i9.8"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.07.016"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bse.2021.104225"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.sjbs.2019.06.013"},{"key":"e_1_2_9_16_1","article-title":"Quantitation of Phenolic Compounds Related to Antioxidant and Antiosteoporosis Activities in Ripe and Unripe Maesil (Prunus mume)","author":"Cho C. 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