Web Release Date: May 4,
Chemical Compositions, Antioxidant Capacities, and Antiproliferative Activities of Selected Fruit Seed Flours
and
Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, and Departments of Surgery and Pathology, University of Maryland School of Medicine, Baltimore, Maryland 21201
Received for review February 2, 2006. Revised manuscript received April 4, 2006. Accepted April 6, 2006. This research was supported by the USDA-CSREES National Research Initiatives with Federal Grant 20043550314852, the Maryland Agricultural Experiment Station, and National Institute of Diabetes and Digestive and Kidney Diseases Grant DK-61972.
Abstract:
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 Fe2+, 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 
-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 
mol/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
Fe2+-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.
Keywords: Antioxidant; fatty acid; radical scavenging activity; ORAC; fruit seed; HT-29 cancer cell line.
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