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Food Chem. 2012 May 1;132(1):1-8. doi: 10.1016/j.foodchem.2011.09.096. Epub 2011 Oct 25.

Antioxidant activities of chestnut nut of Castanea sativa Mill. (cultivar 'Judia') as function of origin ecosystem.

Author information

1
Centre for Investigation and Agro Environmental and Biological Technologies (CITAB) - Department of Biologic and Environmental Engineering (DEBA), University of Trás-os-Montes e Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal. Electronic address: liat.dinis@sapo.pt.
2
Chemistry Center-Vila Real (CQ-VR) - Department of Chemistry, University of Trás-os-Montes e Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal.
3
Centre for Animal and Veterinary Science (CECAV) - Department of Chemistry, University of Trás-os-Montes e Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal.
4
National Institute of Biological Resources (L-INIA), I.P. 2780-159 Oeiras, Portugal.
5
Centre for Investigation and Agro Environmental and Biological Technologies (CITAB) - Department of Biologic and Environmental Engineering (DEBA), University of Trás-os-Montes e Alto Douro, Apt. 1013, 5001-801 Vila Real, Portugal.

Abstract

The antioxidant properties of different ecotypes of chestnut nut (cv. Judia) were studied. Total phenolics and flavonoids were also determinated. Total phenolics amount ranged from 9.6mg/g of GAE (hottest ecotype, Murça) to 19.4mg/g of GAE (coldest ecotype, Valpaços). Gallic and ellagic acid were the predominant compounds and Valpaços had the highest values while, Murça had the lowest ones. The antioxidant capacity of ethanolic extracts were evaluated through several biochemical essays: ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, FRAP (ferric reducing/antioxidant power) and inhibition of oxidative haemolysis in erythrocytes. In order to evaluate the antioxidant efficiency of each ecotype, the EC50 values were calculated. Once again Valpaços revealed the best antioxidant properties, presenting much lower EC50 values. Climatic conditions influence seems to be a limiting factor for production of phenolic compounds and consequently for the antioxidant properties of chestnut nuts.

KEYWORDS:

Antioxidants; Castanea sativa; Ecotype; FRAP; Haemolysis inhibition; Scavenging effects

PMID:
26434256
DOI:
10.1016/j.foodchem.2011.09.096
[Indexed for MEDLINE]

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