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

Abstract

AbstractCold‐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 seed‐flour extract had an ORAC value of 1131 μmol trolox equivalents (TE) per g flour (TE μmol/g), a HOSC value of 893 TE μmol/g, and an RDSC value of 61 TE μmol/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 cold‐pressed seed flours may serve as natural sources of antioxidants and may be used to improve human health.