The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Pinto, D (Author) Other; Rodrigues, F (Author) Other; Braga, N (Author) Other; Santos, J (Author) Other; Pimentel, FB (Author) Other; Palmeira De Oliveira, A (Author) Other; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Food and Function

Vol. 8

Pages: 201-208

ISSN: 2042-6496

Publisher: Royal Society of Chemistry

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 16 Citations

Other information

Authenticus ID: P-00M-E8Y

DOI: 10.1039/c6fo01469k

Abstract (EN): Chestnuts are a common food product in Mediterranean countries, being recognized also for their beneficial effects on human health. Nevertheless, during processing, these fruits generate a large amount of food by-products, such as shells and burs. In the present work, the macronutrient composition, vitamin E profile and amino acid content of the burs were determined in samples from three different Portuguese regions (Minho, Tras-os-Montes and Beira-Alta). The nutritional composition was similar for all samples, being characterised by a high moisture content and low fat amounts. All essential amino acids were present in considerable amounts. Concerning vitamin E, the predominant vitamer was alpha-tocopherol for the Minho and Beira-Alta samples. The total phenolic compounds were quantified, and the antioxidant activity evaluated in different extracts using two biochemical assays (DPPH center dot and FRAP). All bur extracts showed a high total phenolic content, the highest obtained being that for the Beira-Alta samples. The chestnut bur from Minho showed the highest antioxidant activity in both assays. This study aims to demonstrate the potential of the Castanea sativa bur as a cosmetic and nutraceutical ingredient.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8