Parry John, Su Lan, Moore Jeffrey, Cheng Zhihong, Luther Marla, Rao Jaladanki N, Wang Jian-Ying, Yu Liangli Lucy
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA.
J Agric Food Chem. 2006 May 31;54(11):3773-8. doi: 10.1021/jf060325k.
Seed flours from black raspberry, red raspberry, blueberry, cranberry, pinot noir grape, and chardonnay grape were examined for their total fat content, fatty acid composition, total phenolic content (TPC), total anthocyanin content (TAC), radical scavenging capacities against the peroxyl (ORAC) and stable DPPH radicals, chelating capacity against Fe(2+), and antiproliferative activities using the HT-29 colon cancer cell line. Significant levels of fat were detected in the fruit seed flours and their fatty acid profiles may differ from those of the respective seed oils. Cranberry seed flour had the highest level of alpha-linolenic acid (30.9 g/100 g fat) and the lowest ratio of n-6/n-3 fatty acids (1.2/1). The ORAC value of the chardonnay seed flour was 1076.4 Trolox equivalents mumol/g flour, and its TPC was 186.3 mg gallic acid equivalents/g flour. These values were 3-12 times higher than the other tested fruit seed flours. Furthermore, the ORAC value was significantly correlated to the TPC under the experimental conditions (P < 0.05). These fruit seed flours also differed in their TAC values and Fe(2+)-chelating capacities. In addition, black raspberry, cranberry, and chardonnay grape seed flour extracts were evaluated for their antiproliferative effects using HT-29 colon cancer cells. All three tested seed flour extracts significant inhibited HT-29 cell proliferation. The data from this study suggest the potential of developing the value-added use of these fruit seed flours as dietary sources of natural antioxidants and antiproliferative agents for optimal human health.
对来自黑树莓、红树莓、蓝莓、蔓越莓、黑皮诺葡萄和霞多丽葡萄的种子粉进行了检测，分析其总脂肪含量、脂肪酸组成、总酚含量（TPC）、总花青素含量（TAC）、对过氧自由基（ORAC）和稳定的DPPH自由基的清除能力、对Fe(2+)的螯合能力，以及使用HT-29结肠癌细胞系检测其抗增殖活性。在果实种子粉中检测到显著水平的脂肪，其脂肪酸谱可能与各自的种子油不同。蔓越莓种子粉的α-亚麻酸含量最高（30.9克/100克脂肪），n-6/n-3脂肪酸比例最低（1.2/1）。霞多丽种子粉的ORAC值为1076.4 Trolox当量微摩尔/克面粉，其TPC为186.3毫克没食子酸当量/克面粉。这些值比其他测试的果实种子粉高3至12倍。此外，在实验条件下，ORAC值与TPC显著相关（P < 0.05）。这些果实种子粉的TAC值和Fe(2+)螯合能力也有所不同。此外，还使用HT-29结肠癌细胞评估了黑树莓、蔓越莓和霞多丽葡萄种子粉提取物的抗增殖作用。所有三种测试的种子粉提取物均显著抑制HT-29细胞增殖。这项研究的数据表明，开发这些果实种子粉作为天然抗氧化剂和抗增殖剂的膳食来源以促进人类最佳健康具有潜在价值。
