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

Detalhes bibliográficos
Autor(a) principal: Barreira, João C.M.
Data de Publicação: 2008
Outros Autores: Ferreira, Isabel C.F.R., Oliveira, Beatriz, Pereira, J.A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/741
Resumo: 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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spelling Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruitChestnut extractsAntioxidantsScavenging effectPeroxidation and hemolysis inhibitionIn 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.ElsevierBiblioteca Digital do IPBBarreira, João C.M.Ferreira, Isabel C.F.R.Oliveira, BeatrizPereira, J.A.2008-09-03T14:26:13Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/741engBarreira, João C.M.; Ferreira, Isabel C.F.R.; Oliveira, M.B.P.P.; Pereira, J.A. (2008). Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chemistry. ISSN 0308-8146. 107:3, p. 1106-11130308-814610.1016/j.foodchem.2007.09.030info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-04-05T01:25:51ZPortal AgregadorONG
dc.title.none.fl_str_mv Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
title Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
spellingShingle Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
Barreira, João C.M.
Chestnut extracts
Antioxidants
Scavenging effect
Peroxidation and hemolysis inhibition
title_short Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
title_full Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
title_fullStr Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
title_full_unstemmed Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
title_sort Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit
author Barreira, João C.M.
author_facet Barreira, João C.M.
Ferreira, Isabel C.F.R.
Oliveira, Beatriz
Pereira, J.A.
author_role author
author2 Ferreira, Isabel C.F.R.
Oliveira, Beatriz
Pereira, J.A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Barreira, João C.M.
Ferreira, Isabel C.F.R.
Oliveira, Beatriz
Pereira, J.A.
dc.subject.por.fl_str_mv Chestnut extracts
Antioxidants
Scavenging effect
Peroxidation and hemolysis inhibition
topic Chestnut extracts
Antioxidants
Scavenging effect
Peroxidation and hemolysis inhibition
description 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.
publishDate 2008
dc.date.none.fl_str_mv 2008-09-03T14:26:13Z
2008
2008-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/741
url http://hdl.handle.net/10198/741
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Barreira, João C.M.; Ferreira, Isabel C.F.R.; Oliveira, M.B.P.P.; Pereira, J.A. (2008). Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chemistry. ISSN 0308-8146. 107:3, p. 1106-1113
0308-8146
10.1016/j.foodchem.2007.09.030
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.mail.fl_str_mv
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