Cited by 430Phytochemicals and Antioxidant ActivitiesNuts composition and effectsEdible Oils Quality and Analysis

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

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BARREIRA, J, FERREIRA, I, OLIVEIRA, M, PEREIRA, J·2008·Food Chemistry

DOI 10.1016/j.foodchem.2007.09.030

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Abstract

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.

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Authors: BARREIRA, J., FERREIRA, I., OLIVEIRA, M., & PEREIRA, J.
Affiliations: Universidade do Porto (PT)
Universidade Politécnica de Bragança (PT)
Corresponding author: FERREIRA, I
ORCID: BARREIRA, J
FERREIRA, I
OLIVEIRA, M
PEREIRA, J
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2008-04-01
Volume: 107
Issue: 3
Pages: 1106-1113
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2007.09.030
OpenAlex: W1995466995
Cited by: 430
References: 31
Citations by year: 2026: 10 · 2025: 11 · 2024: 17 · 2023: 23 · 2022: 30 · 2021: 32 · 2020: 36 · 2019: 25 · 2018: 21 · 2017: 28 · 2016: 38 · 2015: 19 · 2014: 28 · 2013: 24 · 2012: 30
FWCI: 8.12
Type: journal article
Language: en
Open access: green
hdl.handle.net
Licence: other-oa
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
Topics: Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
Health Sciences › Nursing › Nutrition and Dietetics › Nuts composition and effects
Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
Keywords: chestnut, antioxidant activity, chestnut fruit, DPPH radical scavenging, reducing power, β-carotene bleaching inhibition, oxidative hemolysis, lipid peroxidation inhibition, TBARS, polyphenols, flavonoids, plant extracts

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

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