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

Abstract

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.

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

“…The beneficial function of phenolic acid has been illustrated in this article, including preventing cancer, heart disease, and cardiovascular disease [27]. In all 14 phenolic acids detected in this study, gallic acid and vanillin were two most predominant phenolic acids found in chestnuts, which in accordance with the results from the research conducted by Otles and Selek [21]. However, three phenolic acids, 2,3,4-trihydroxybenzoic acid, protocatechualdehyde and sinapic acid, were found the least values in chestnut samples collected in China.…”

“…In particular, samples from Fuzhou (East China) exhibit higher values corresponding to TPC (2.35 mg GAE/g), DPPH (16.74 µmol TE/g), FRAP (3.20 mmol FE/100 g), and ABTS (24.83 µmol TE/g) assays. Previously, a study has reported 2.84 mg GAE/g of TPC in chestnut fruits collected from Tenerife, Spain (C. sativa Mill) [20] Whereas, Otles and Selek [21] mentioned even higher TPC values from 5.00 to 32.82 mg GAE/g in Turkish chestnuts (C. sativa Mill). The relatively lower phenolic contents of chestnuts investigated in this study may be attributed to the certain degree of oxidation of raw chestnuts peeled by chestnut peeler.…”

Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

“…Neri, Dimitri, and Sacchetti () reported that the total phenolic contents of raw chestnuts were 112.06 mg GAE/g DM for three Italian sweet chestnut ecotypes, and De Vasconcelos, Bennett, Rosa, and De Ferreira‐Cardoso () found phenolic content as 15.80 mg GAE/g DM for chestnut samples that were grown North East Portugal. In their study Otles and Selek () stated that the total phenolic contents of chestnuts procured from 16 provinces in Turkey varied between 5 and 32.82 mg GAE/g DM, however, there were no significant differences in terms of total antioxidant capacity. The levels of phenolics in chestnuts might be influenced by environmental factors, cultivar type, location, soil composition, and maturity level (Wakeling, Mason, D'arcy, & Caffin, ; Barros, Nunes, Gonçalves, Bennett, & Silva, ).…”

Antioxidant Capacity and Phenolic Contents of Three <i>Quercus</i> Species

“…Phenolic including phenolic acids and flavonoids, which are characterized by at least one aromatic ring (C6) bearing one or more hydroxyl groups [3][4][5][6], are naturally synthesized via the shikimate pathway [7]. It has been estimated that there are over six thousand phenolic compositions identified and still a large percentage remains unexplored [4,8].…”