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Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
Open accessAbstract
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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“Supplementation of tannin has been shown to improve the antioxidant status of cattle and sheep (219–221).”
From Phytogenic Additives Can Modulate Rumen Microbiome to Mediate Fermentation Kinetics and Methanogenesis Through Exploiting Diet–Microbe Interaction (2020) · cites this paper as [219]
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Metadata
- Authors
- BARREIRA, J., FERREIRA, I., OLIVEIRA, M., & PEREIRA, J.
- Affiliations
- Universidade do Porto (PT)
- Universidade Politécnica de Bragança (PT)
- Corresponding author
- FERREIRA, I
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2008-04-01
- Volume
- 107
- Issue
- 3
- Pages
- 1106-1113
- ISSN
- 0308-8146 (ISSN-L)
- 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
- 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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