Effect of Calcium Chloride on Chestnut

Tan, Zhenglin; Mou-cheng, WU; Qing-zhang, Wang; Wang, Chengming

doi:10.1111/j.1745-4549.2007.00125.x

Cited by 9 publications

(8 citation statements)

References 10 publications

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“…Chestnut belongs to the family Fagaceae, which includes Aesculus hippocastanum (horse chestnut), Betula pendula (birch), Fagus sylvatica (beech) and Quercus species (oaks) that are other ecologically and economically important tree species (De Vasconcelos et al ., ). Castanea (North America), Castanea mollissima (Chinese), Castanea sativa (European) and Castanea crenata (Japanese) are four economically important species of chestnut (Tan et al ., ). C. sativa is the most consumed among the 12 world chestnuts species (Zivkovic et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Phenolic compounds and antioxidant activities of chestnut (Castanea sativaMill.) fruits

Ötleş

Selek

2012

Quality Assurance and Safety of Crops & Foods

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Introduction Anatolia is one of the original centers of European chestnut production. Therefore, chestnut fruits were procured from four regions, 16 provinces in which chestnuts are grown in Turkey and examined in terms of phenolic content, antioxidant activity and some phenolic compounds. Objectives Chestnut has become increasingly important because of positive health effects. We aimed to determine whether chestnut is a natural antioxidant source and to learn the phenolic profiles of chestnuts of some provinces of Turkey. Methods Total phenolic contents, total antioxidant capacities and specific phenolic compounds of chestnuts were determined. Fifteen antioxidant standards were used in high-performance liquid chromatography with diode-array etection for phenolic compounds' analyses. Results The results show that the total phenolic contents varied between 5 mg GAE g -1 DM and 32.82 mg GAE g -1 DM. All chestnut samples had no significant differences statistically in terms of total antioxidant capacity. Among the specific phenolic analytes, myricetin, kaempferol, fumaric acid and quercetin were not found in any chestnut. In all chestnut samples, vanillic acid was determined in relatively high amounts. Conclusion It could be concluded that total phenolic contents and specific phenolic compounds varied between the provinces; the total antioxidant capacities were nearly the same statistically in Turkey.Otles S, Selek I (2012). Phenolic compounds and antioxidant activities of chestnut (Castanea sativa Mill.) fruits.

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Section: Introductionmentioning

confidence: 97%

“…Turkey has a big share in the world chestnut production and is the second main producer of chestnut in Europe. Anatolia is also one of the original centers of European chestnut production (Koyuncu et al ., ; Kwon et al ., ; Tan et al ., ; Zivkovic et al ., ).…”

Section: Introductionmentioning

confidence: 97%

Phenolic compounds and antioxidant activities of chestnut (Castanea sativaMill.) fruits

Ötleş

Selek

2012

Quality Assurance and Safety of Crops & Foods

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“…Five species are in East Asia, seven species are in North America and one species is in Europe. Castanea (North America), Castanea mollissima (Chinese), C. sativa (European) and C. crenata (Japanese) are economically important species (Soylu, ; Tan et al ., ). Among the 13 world chestnut species, C. sativa is the most consumed because it produces high‐quality fruits.…”

Section: Introductionmentioning

confidence: 97%

Effect of processing on the phenolic content and antioxidant activity of chestnuts

Ötleş

Selek

2012

Quality Assurance and Safety of Crops & Foods

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Introduction Chestnut samples from three provinces (Aydın, Bursa and Zonguldak) were analysed in terms of phenolic content and antioxidant activities in roasted, boiled and raw forms because of their widespread. Objectives The aim was to consider whether roasting and boiling affected total phenol content, total antioxidant activity and phenolic compounds. Methods Total phenolic content and total antioxidant activity were determined by the method of Folin-Ciocalteau and the ferric reducing antioxidant power. Fifteen antioxidant standards were used in high-performance liquid chromatography with diode array detection for phenolic compounds. Results The results of the analyses showed that the total phenolic contents of roasted chestnuts were higher than boiled ones. There were differences between three provinces. Total antioxidant activities between them did not differ statistically. The results of high-performance liquid chromatography analysis (15 antioxidant standards used that are caffeic acid, vanillic acid, naringin, syringic acid, ferulic acid, ellagic acid, myricetin, kaempferol, catechin, chlorogenic acid, p-coumaric acid, quercetin, rutin, fumaric acid and gallic acid) identified that four antioxidant standards (myricetin, kaempherol, fumaric acid and quercetin) were found in any chestnut sample. Conclusion It was concluded that processing affects phenolics positively, especially roasting process.

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“…China is the largest producer of chestnut followed by Bolivia, Turkey, Korea, and Italy [1]. Chestnuts were mainly produced from four economically important species, namely Castanea mollissima (Chinese chestnut), C. crenata (Japanese chestnut), C. dentate (American chestnut) and C. sativa (European chestnut) [2]. Chinese chestnut variety is preferred by its high yielding and easy cultivation [3].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Meenu

Chen

et al. 2020

Antioxidants

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This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.

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Effect of Calcium Chloride on Chestnut

Cited by 9 publications

References 10 publications

Phenolic compounds and antioxidant activities of chestnut (Castanea sativaMill.) fruits

Phenolic compounds and antioxidant activities of chestnut (Castanea sativaMill.) fruits

Effect of processing on the phenolic content and antioxidant activity of chestnuts

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

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