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Sour-Cherry Seed Polyphenol Contents, Antioxidant Activity and Nutritional Components as a Potential Bioactive Source
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چکیده: (3357 مشاهده) |
Background and Objectives: Sour-cherry seed is one of the waste products of the sour-cherry jam and juice processing. Sour cherries include two valuable wastes, including sour-cherry kernels and seed shells. The two sections have been reviewed and assessed.
Materials and Methods: In this study, total phenolic compounds, DPPH radical scavenging activity, cellulose, hemicellulose, lignin, BET surface area and density of sour-cherry seed powder were assessed. Cytotoxicity of the methanolic extract of sour-cherry shell was investigated on breast cancer cell lines (MCF-7).
Results: Sour-cherry seed included high quantities of total phenols (27.02 mg GAE/g db). The high-performance liquid chromatography analysis of phenols identified chlorogenic acid 1887.50 (µg/mg), 3,4-dihydroxybenzoic acid 262.30 (µg/mg), quercetin 13.50 (µg/mg) and rutin 58.45 (µg/mg). Results reported 1.490, 36.65, 17.68 and 37.2% db of hemicellulose, cellulose and lignin content, respectively. Sour-cherry and walnut shell methanolic extracts significantly decreased MCF-7 cell growth (p <0.05) in a dose-dependent manner. The methanol extracts of walnut shells and sour-cherry seeds showed cytotoxic activities against MCF-7 cells with IC50 values of 0.47 and 0.97 mg/mL respectively. Kernels included 17% oil and 28.4% protein. Sour-cherry kernel oil included palmitic acid (5.93), stearic acid (3.3), arachidic acid (1.26), oleic acid (45.03), linoleic acid (40.61) and linolenic acid (3.87). Quantity of total phenolic compounds was reported as 6.41 mg gallic acid per gram.
Conclusions: In conclusion, sour-cherry seed showed good physical characteristics, including potentials to be used in sports drinks, health supplements, pharmaceutical carriers and biosorbents. Preliminary data on characteristics of the sour-cherry seed can provide useful information for potential uses in natural supplements as well as healthy foods. |
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متن کامل [PDF 798 kb]
(1173 دریافت)
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نوع مطالعه: پژوهشي |
موضوع مقاله:
Food Science
دریافت: 1400/2/31 | پذیرش: 1400/7/21 | انتشار: 1400/11/2
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