Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

• Type: Article in International Scientific Journal
• Date: 2008

Authors

Joao C M Barreira (Author) Other; Isabel C F R Ferreira (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Jose Alberto Pereira (Author) Other

Journal

Title: Food Chemistry

Vol. 107 No. 3

Pages: 1106-1113

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 192 Citations

Scopus - 302 Citations

Pubmed / Medline

Scientific classification

CORDIS: Health sciences

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-004-0FB

DOI: 10.1016/j.foodchem.2007.09.030

Resumo (PT): In this study, the antioxidant properties of chestnut (flowers, leaves, skins and fruits) extracts were evaluated through several biochemical assays: DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, reducing power, inhibition of β-carotene bleaching, inhibition of oxidative hemolysis in erythrocytes, induced by 2,2′-azobis(2-amidinopropane)dihydrochloride (AAPH), and inhibition of lipid peroxidation in pig brain tissue through the formation of thiobarbituric acid-reactive substances (TBARS). These assays have been extensively studied as models for the peroxidative damage in biomembranes. The EC50 values were calculated for all the methods in order to evaluate the antioxidant efficiency of each chestnut extract. The phenol and flavonoid contents were also obtained. Chestnut skins revealed the best antioxidant properties, presenting much lower EC50 values, particularly for lipid peroxidation inhibition in the TBARS assay. Furthermore, the highest antioxidant contents (polyphenols and flavonoids) were found for these extracts. <br> <br> Keywords: Chestnut extracts; Antioxidants; Scavenging effects; Peroxidation and hemolysis inhibition <br> <a target="_blank" href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4PPF6FG-6&_user=2460038&_coverDate=04%2F01%2F2008&_rdoc=19&_fmt=high&_orig=browse&_srch=doc-info(%23toc%235037%232008%23998929996%23675246%23FLA%23display%23Volume)&_cdi=5037&_sort=d&_docanchor=&_ct=54&_acct=C000057398&_version=1&_urlVersion=0&_userid=2460038&md5=dc73f1e9f9bda81f28479e035a96d69d"> Texto integral </a> <br> <br>

Abstract (EN): In this study, the antioxidant properties of chestnut (flowers, leaves, skins and fruits) extracts were evaluated through several biochemical assays: DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, reducing power, inhibition of beta-carotene bleaching, inhibition of oxidative hemolysis in erythrocytes, induced by 2,2'-azobis(2-amidinopropane)dihydrochloride (AAPH), and inhibition of lipid peroxidation in pig brain tissue through the formation of thiobarbituric acid-reactive substances (TBARS). These assays have been extensively studied as models for the peroxidative damage in biomembranes. The EC50 values were calculated for all the methods in order to evaluate the antioxidant efficiency of each chestnut extract. The phenol and flavonoid contents were also obtained. Chestnut skins revealed the best antioxidant properties, presenting much lower EC50 values, particularly for lipid peroxidation inhibition in the TBARS assay. Furthermore, the highest antioxidant contents (polyphenols and flavonoids) were found for these extracts. (c) 2007 Published by Elsevier Ltd.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8