@article{Song2020, 
author = {Zhangyi Song and Yanfang Li and Boyan Gao and Jihye Lee and Yanbei Wu and Jianghao Sun and Monica Whent and Pei Chen and Seong-Ho Lee and Liangli Yu},
title = {The chemical composition, antioxidant activity, and antiproliferative activity of selected seed flours},
year = {2020},
journal = {Journal of Food Bioactives},
volume = {10},
pages = {77-85},
keywords = {LC-MS, Carrot seed, Milk thistle seed, Broccoli seed, Functional food},
url = {https://www.sciopen.com/article/10.31665/JFB.2020.10230},
doi = {10.31665/JFB.2020.10230},
abstract = {The phytochemicals in broccoli, carrot, and milk thistle seed flours were extracted with ethanol. Their chemical composition, free radical (ABTS+ and DPPH•) scavenging, and anti-proliferative capacity were evaluated. Silychristin, glucoraphanin, and kaempferol-3-O-rutinoside were the primary components in milk thistle, broccoli, and carrot seed flour extract, respectively. The total phenolic contents of milk thistle, broccoli, and carrot seed flour extracts were 16.9, 8.4, and 1.8 mg gallic acid equivalent/g seed flour, respectively. The seed flour extracts demonstrated antioxidant activity against DPPH• and ABTS+. Milk thistle extract demonstrated antiproliferative activity against colon cancer cells. These findings could promote the utilization of the seed flours to add health value to foods.}
}