Preparation of functional juice blends containing bioactive healthy compounds and antitumor effects

Fruit juices are healthy drinks, where they contain vitamins, minerals and antioxidants that play an important role in preventing many diseases like cancer. To improve the nutritional value of juices, blending according to the kind of fruits used, four formulas of natural juices blends were prepared; blended formula 1(strawberry and banana), formulas 2 (carrot and sweet potato) formulas 3(banana, carrot and sweet potato) and formulas 4 (tiger nut). Their physic-chemical and sensory properties were evaluated. The total phenols, total flavonoids and antioxidant activity of fresh juices blends were evaluated using DPPH scavenging capacities method. The overall acceptability of blended juices of the four formulas showed the possibility to prepare blended juices characterized with good sensory and nutritional properties, besides having a source of natural antioxidants. The obtained five blended natural juices of strawberry, banana, carrot, sweet potato and tiger nut are good source of minerals and antioxidant activity of their vitamin C, flavonoids and total phenolics contents. In the test of four formulas for the protective effect against human cell lines gave positive results. In conclusion, the results of the current study suggested that the prepared formulas are a good source of bioactive compounds such as phenolic and flavonoids with potentially high antioxidant activities that natural play a role as antitumor. Kewword: Fruit juices, carrot, strawberry, tiger nut, banana, Physico-chemical, total phenols, total flavonoids, caner. INTRODUCTION Fruit Juices are a good source of vitamins, minerals and essential valuable bioactive compounds for human health. The health benefits associated with drinking natural fruit juices are related to their bioactive components such as essential vitamins, minerals and polyphenolic compounds. Therefore, fruit beverages are well known for their medicinal properties (Hădărugă, 2009; Wootton-Beard and Ryan, 2011). The blended juice is characterized with its improved aroma, taste and nutrients of the beverages (Deka and Sethi, 2001). This method is bright to improve the content of blending juices of minerals and vitamins according to the type of fruits used (Day et al., 2010). Furthermore, when blending juices, a new product with high health and nutritional properties can be formed. Strawberry fruit has several phytochemical compounds such askatekin, acid elagiat, antosianin, kuaerferin and kaemferol. Antosianin is antioxidants able to avoid atherosclerosis through hamper aterogenesis process by oxidize the LDL (Buvé et al., 2018). Carrot juice has vitamins, carotene and minerals (De Carvalho et al., 2007; Di Giacomo and Taglieri., 2009). Carotene is able to exhibit the free radical properties, and is effectiveness as a biological antioxidant (Filotheou et al., 2012). Honey bees is characterized by its widely used for therapeutic effects and it has about 200 substances like fructose, glucose, fructo-oligosaccharides (Chow, Received: November 15, 2020; Accepted: December 5, 2020 ; Available online December 20, 2020