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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Diet, Genomics and Immunology Laboratory » Research » Publications at this Location » Publication #355750
Title: Chemical compositions of cold-pressed broccoli, carrot and cucumber seed flours, and their in vitro gut microbiota modulatory, anti-inflammatory and free radical scavenging properties

Author
item CHOE, UYORY - University Of Maryland
item LI, YANFANG - Shanghai Jiaotong University
item GAO, BOYAN - Shanghai Jiaotong University
item YU, LU - University Of Maryland
item Wang, Thomas - Tom
item SUN, JIANGHAO - University Of Maryland
item Chen, Pei
item LIU, JIE - Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Busine
item YU, LIANGLI - University Of Maryland

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/1/2018
Publication Date: 9/5/2018
Citation: Choe, U., Li, Y., Gao, B., Yu, L., Wang, T.T., Sun, J., Chen, P., Liu, J., Yu, L. 2018. Chemical compositions of cold-pressed broccoli, carrot and cucumber seed flours, and their in vitro gut microbiota modulatory, anti-inflammatory and free radical scavenging properties. Journal of Agricultural and Food Chemistry. 66(35):9309-0317. https://doi.org/10.1021/acs.jafc.8b03343.
DOI: https://doi.org/10.1021/acs.jafc.8b03343

Interpretive Summary: Carrot, cucumber and broccoli seed flours, by-products from the oil processing, were evaluated for their phytochemical compositions, along with their potential gut microbiota modulating, and free radical scavenging and anti-inflammatory capacities. Ultra-high performance liquid chromatography-mass spectrometry analysis detected nine compounds in the broccoli seed flour extract and ten compounds in the carrot seed flour extract, with kaempferol-3-O- rutinoside and glucoraphanin as the primary component in the carrot and broccoli seed flour extracts, respectively. All three seed flour extracts enhanced the total number of bacteria and altered the abundance of specific bacterial phylum or genus under the experimental conditions. All the seed flours demonstrated significant antioxidant properties. The results might be used to promote the value-added utilization of these vegetable seed flours in improving human health.

Technical Abstract: Carrot, cucumber and broccoli seed flours, by-products from the oil processing, were extracted with 50% acetone and evaluated for their phytochemical compositions, along with their potential gut microbiota modulating, free radical scavenging and anti-inflammatory capacities. Ultra-high performance liquid chromatography-mass spectrometry analysis detected nine compounds in the broccoli seed flour extract and ten compounds in the carrot seed flour extract, with kaempferol-3-O- rutinoside and glucoraphanin as the primary component in the carrot and broccoli seed flour extracts, respectively. All three seed flour extracts enhanced the total number of bacteria and altered the abundance of specific bacterial phylum or genus under the experimental conditions. The seed flours contained significant scavenging capacities against DPPH, oxygen radical, HO and ABTS+. Broccoli seed flour extract had the greatest RDSC, ORAC, and HOSC values of 85, 634 and 270 µmol trolox equivalent (TE)/g, respectively. Carrot seed flour showed the greatest ABTS+ scavenging capacity of 250 µmol TE/g. In addition, three seed flour extracts suppressed LPS stimulated IL-1ß and COX-2 mRNA expressions in the cultured J744A.1 mouse macrophage cells. The results might be used to promote the value-added utilization of these vegetable seed flours in improving human health.