Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Characterization of Antioxidant Activities from Chestnut Inner Skin Extracts

  • Jeong, Chang-Ho (Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Gwi-Nam (Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Ji-Hye (Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kwak, Ji-Hyun (Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Sung-Gil (Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Heo, Ho-Jin (Division of Applied Life Sciences, and Institute of Agriculture and Life Science, Gyeongsang National University)
  • Published : 2009.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Total phenolics and antioxidant activities of water and 80% methanol extract of chestnut inner skin were investigated. The antioxidant properties of both extracts of chestnut inner skin were evaluated using different antioxidant tests, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activities, reducing power, ferric reducing ability of plasma (FRAP), and inhibitory effects on ${\beta}$-carotene bleaching. The 80% methanol extract of inner skin exhibited the higher DPPH, ABTS radical scavenging activities, reducing power, and FRAP than water extract of inner skin and did also in a concentration-dependent manner. However, inhibitory effects on ${\beta}$-carotene bleaching of 80% methanol extract was similar to those of water extract, 35.09 and 39.07% at 1 mg/mL, respectively. The total phenolic contents of water and 80% methanol extract from chestnut inner skin were 5,801.42 and 9,735.56 mg/100 g, respectively. High performance liquid chromatography (HPLC) analysis showed that gallic acid was the predominant phenolic compound in water and 80% methanol extract from inner skin. These water and 80% methanol extracts of chestnut inner skin can be utilized as an effective and safe source of antioxidants.

Keywords

References

  1. Halliwell B, Gutteridge JMC. Free Radicals in Biology and Medicine. Oxford University Press, New York, NY, USA. pp. 27-56 (1999)
  2. Halliwell B. Antioxidants in human health and disease. Annu. Rev. Nutr. 16: 33-50 (1996) https://doi.org/10.1146/annurev.nu.16.070196.000341
  3. Branen AL. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil. Chem. Soc. 52: 59-63 (1975) https://doi.org/10.1007/BF02901825
  4. Chanwitheesuk A, Teerawutgulrag A, Rakariyatham N. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food Chem. 92: 491-497 (2005) https://doi.org/10.1016/j.foodchem.2004.07.035
  5. Pratt DE. Natural antioxidants from plant material. pp. 54-72. In: Phenolic Compounds in Food and Their Effects on Health. Huang IMT, Ho CT, Lee CY (eds). American Chemical Society Press, New York, NY, USA (1992)
  6. Cook NC, Samman S. Flavonoids-chemistry, metabolism, cardioprotective effects, and dietary sources. J. Nutr. Biochem. 7: 66-76 (1996) https://doi.org/10.1016/0955-2863(95)00168-9
  7. Ren W, Qiao Z, Wang H, Zhu L, Zhang L. Flavonoids: Promising anticancer agents. Med. Res. Rev. 23: 519-534 (2003) https://doi.org/10.1002/med.10033
  8. Tapiero H, Tew KD, Ba GN, Mathé G. Polyphenol: Do they play a role in the prevention of human pathologies? Biomed. Pharmacother. 56: 200-207 (2002) https://doi.org/10.1016/S0753-3322(02)00178-6
  9. Blomhoff R, Carlsen MH, Andersen LF, Jacobs DR. Health benefits of nuts: Potential role of antioxidants. Brit. J. Nutr. 96: S52-S60 (2006) https://doi.org/10.1017/BJN20061864
  10. Desmaison AM, Adrian J. Chesnuts in nutrition. Med. Nutr. 22: 174-180 (1986)
  11. Senter SD, Payne JA, Miller G, Anagnostakis SL. Comparison of total lipids, fatty acid, sugars, and nonvolatile acids in nuts from four Castanea species. J. Sci. Food Agr. 65: 223-227 (1994) https://doi.org/10.1002/jsfa.2740650216
  12. K$\ddot{u}$nsch U, Scharer H, Conedera M, Sassella A, Jermini M, Jelmini G. Quality assessment of chestnut fruits. Acta Hortic. 494: 119-127 (1999)
  13. Borges O, Carvalho J, Correia P, Silva AP. Lipid and fatty acid profile of Castanea sativa Mill. nuts of seventeen native Portuguese cultivars. J. Food Compos. Anal. 20: 80-89 (2006) https://doi.org/10.1016/j.jfca.2006.07.008
  14. Vaughan JG, Geissler CA. The New Oxford Book of Food Plants. Oxford University Press, New York, NY, USA. pp. 115-127 (1997)
  15. Ribeiro B, Rangel J, Valentao P, Andrade PB, Pereira JA, Bolke H, Seabra RM. Organic acids in two Portuguese chestnut (Castanea sativa Miller) varieties. Food Chem. 100: 504-508 (2007) https://doi.org/10.1016/j.foodchem.2005.09.073
  16. Calliste CA, Trouillas P, Allais DP, Duroux JL. Castanea sativa Mill. leaves as new sources of natural antioxidant: An electronic spin resonance study. J. Agr. Food Chem. 53: 282-288 (2005) https://doi.org/10.1021/jf049341c
  17. Kim YD, Cho OJ, Kim KJ, Kim KM, Hur CK, Cho IK. Component analysis of different parts of chestnut. Korean J. Food Preserv. 12: 156-160 (2005)
  18. Kim YD, Cho DB, Kim KJ, Kim KM, Hur CK, Cho IK. Antimicrobial activity of the solvent extracts from chestnut. Korean J. Food Preserv. 12: 257-262 (2005)
  19. Barreira JCM, Ferreira ICFR, Oliveira MBPP, Pereira JA. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chem. 107: 1106-1113 (2008) https://doi.org/10.1016/j.foodchem.2007.09.030
  20. Blois MA. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 (1958) https://doi.org/10.1038/1811199a0
  21. Fellegrin N, Ke R, Yang M, Rice-Evans C. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay. Methods Enzymol. 299: 379-389 (1999) https://doi.org/10.1016/S0076-6879(99)99037-7
  22. Oyaizu M. Studies on products of browning reaction: Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315 (1986) https://doi.org/10.5264/eiyogakuzashi.44.307
  23. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': The FRAP assay. Anal. Biochem. 239: 70-76 (1996) https://doi.org/10.1006/abio.1996.0292
  24. Koleva II, van Beek TA, Linssen JPH, de Groot A, Evastatieva LN. Screening of plant extracts for antioxidant activity: A comparative study on three testing methods. Phytochem. Analysis 13: 8-17 (2002) https://doi.org/10.1002/pca.611
  25. Kim DO, Jeong SW, Lee CY. Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chem. 81: 321-326 (2003) https://doi.org/10.1016/S0308-8146(02)00423-5
  26. Yao L, Jiang Y, Datta N, Singanusong R, Liu X, Duan J, Raymont K, Lisle A, Xu Y. HPLC analyses of flavonols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia. Food Chem. 84: 253-263 (2004) https://doi.org/10.1016/S0308-8146(03)00209-7
  27. Lee JH, Baek IY, Ko JM, Kang NS, Shin SK, Shin SH, Lim SG, Oh KW, Shin SO, Park KY, Park KH, Ha TJ. Antioxidant and tyrosinase inhibitory activities from see coat of brown soybean. Food Sci. Biotechnol. 17: 1-7 (2008)
  28. Yen GC, Duh PD, Tsai CL. Relationship between antioxidant activity and maturity of peanut hulls. J. Agr. Food Chem. 41: 67-70 (1993) https://doi.org/10.1021/jf00025a015
  29. Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J. Agr. Food Chem. 49: 5165-5170 (2001) https://doi.org/10.1021/jf010697n
  30. Awika JM, Rooney LW, Wu X, Prior RL, Cisneros-Zevallos L. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. J. Agr. Food Chem. 51: 6657-6662 (2003) https://doi.org/10.1021/jf034790i
  31. Heo HJ, Kim YJ, Chung DC, Kim DO. Antioxidant capacities of individual and combined phenolics in a model system. Food Chem. 104: 87-92 (2007) https://doi.org/10.1016/j.foodchem.2006.11.002