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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

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

Revista

Título: Food and Function

Vol. 8

Páginas: 201-208

ISSN: 2042-6496

Editora: Royal Society of Chemistry

Indexação

ISI Web of Knowledge - 7 Citações

Scopus - 16 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8