Fatty Acid Composition, Antioxidant Properties, and Antiproliferative Capacity of Selected Cold‐Pressed Seed Flours

Abstract

Cold-pressed seed flours from pumpkin, parsley, mullein, cardamom, and milk thistle were examined for total oil, fatty acid profile of the oil, total phenolic content (TPC), scavenging activities against peroxyl (ORAC), hydroxyl (HOSC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (RDSC) radicals, and antiproliferative capacity against HT-29 human colon cancer cells. The cold-pressed parsley seed flour contained a very high concentration of total oil-17.6 g/100 g flour-with primarily C18:1 fatty acid at 86.2 g/100 g fatty acids. All other flour oils had relatively high levels of saturated fats, ranging from 39.0 to 62.9 g/100 g fatty acids. The tested seed flours demonstrated significant TPC and free radical scavenging activities. Milk thistle seed flour had the highest TPC value of 25.2 mg gallic acid equivalent per g flour (GAE mg/g) followed by that of parsley seed flour at 8.1 GAE mg/g. Milk thistle seed-flour extract also had significantly higher antioxidant activities than all other extracts against all tested radicals. The milk thistle seedflour extract had an ORAC value of 1131 lmol trolox equivalents (TE) per g flour (TE lmol/g), a HOSC value of 893 TE lmol/g, and an RDSC value of 61 TE lmol/g. Also, ORAC, HOSC, and TPC values were significantly correlated (P \ 0.01) under the experimental conditions. The cold-pressed milk thistle seed flour inhibited the proliferation of HT-29 cancer cells in a dose-dependent manner. Results from this study suggest that these coldpressed seed flours may serve as natural sources of antioxidants and may be used to improve human health.

Evaluation Polyphenol Content and Antioxidant Activity in Extracts of Cucurbita spp

“…The highest values of total phenols were observed in the methanolic fractions of the four varieties of Cucurbita spp with values ranging from 10.68 to 16.32 mg GA/g extract , higher turn that reported by [10] who found values in the methanol fraction of 0.09 to 0.20 mg GA/g extract, pumpkin seeds , and are also higher than those reported by other authors [11] (1.58 mg AG/g flour) and methanol extracts of pumpkin seed oil [12] which reported a value of 0.98 mg AG/g oil. In turn, high concentration of phenolic compounds in the aqueous fraction can be attributed to the presence of proteins and other water soluble compounds containing phenolic rings are obtained , with C. mixta Pangalo (67.48 ± 1.22 mol GA/g extract) and C. maxima Duchesne (53.88 ± 0.58 mol GA/g extract) varieties showed higher content in this fraction.…”

Chemical Composition and Oxidative Stability of Selected Plant Oils

“…25-Hydroxy-24-methylcholesterol, lupeol, gramisterol, citrostadienol, cycloartenol were uniquely found only in CBO. No significant differences in composition and amounts of phytosterols (1,5) Campesterol 232,5 (13,2) 97,5 (1,8) 109,6 (9,3) 35,3 (4,6) 82,6 (4,8) -198,0 (24,8) Stigmasterol 2,4 (0,3) 31,4 (1,2) 9,4 (0,1) 6,5 (1,1) -18,5 (3,0) b-Sitosterol 324,7 (2,8) 162,5 (6,9) 361,3 (32,5) 645,8 (0,5) 80,7 (12,6) -559,5 ( were found in the rest of the analyzed oil samples. b-Sitosterol and campesterol were the dominant phytosterols found in these oils.…”

“…Scientific papers describing the chemical composition of various vegetable oils like amaranth oil, borage oil, Camelina sativa oil, linseed oils, evening primrose oil or pumpkin seed oil are abundant [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15]. However, considerably less research has been done on vegetable oil, the oxidative stability of which determines the oil's durability, usefulness, and the stability of the biologically active compounds present in it.…”

Effects of Pumpkin (Cucurbita moschata Duch.) Leaf Ethanolic Extracts on Lipid Oxidation and Microbial Activity in Refrigerated Raw Ground Pork

“…Pumpkin leaf contains abundant antioxidant compounds including carotenoids and tocopherols (Stevenson et al, 2007), phenolic compounds, and trace elements (Glew et al, 2006). Several studies have examined the antioxidant activities of pumpkin (Kwon et al, 2007), pumpkin leaf (Cha, 2009), pumpkin seeds (Xanthopoulou et al, 2009), pumpkin oil (Fruhwirth et al, 2003), and pumpkin seed flour (Parry et al, 2008).…”