Seeds of Horse Chestnut (Aesculus hippocastanum L.) and Their Possible Utilization for Human Consumption

Foca, Giorgia; Ulrici, Alessandro; Cocchi, Marina; Durante, Caterina; Vigni, Mario Li; Marchetti, Andrea; Sighinolfi, Simona; Tassi, Lorenzo

doi:10.1016/b978-0-12-375688-6.10076-3

Cited by 6 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Table 3 shows the ash content, which was 0.49 g/100 g for wheat flour, 3.56 g/100 g for horse chestnut fruit and 2.11 g/100 g for chestnut fruit, respectively. Other studies also showed high ash content in chestnut fruit (2.51 g/100 g) horse chestnut (1.6-2.2 g/100 g) (Borges et al, 2008, Foca et al, 2011. The ash content of the studied input is several times higher than that of wheat flour, moreover, the studied fruits are gluten-free inputs and contain lower amounts of starch.…”

Section: Resultsmentioning

confidence: 60%

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Sikora

Ochmian

Sobolewska

2022

Acta Universitatis Cibiniensis. Series E: Food Technology

View full text Add to dashboard Cite

The study of alternative food sources or ingredients that can partially replace or enrich today’s food is a perspective direction. The possibility of using horse chestnut (Aesculus hippocastanum) and chestnut (Castanea sativa) fruits in the baking industry as an admixture to wheat flour has been determined. The addition of flours from these fruits at a level of 10% increases the number of minerals in the flour mixture and also enriches the mixture in saponins, coumarins, and tannins. However, it is necessary to remove excess saponins from horse chestnut. The amylograph has shown that flour from horse chestnut fruit has optimal parameters for baking mixed bread. Farinograph tests showed that a 10% addition of ground horse chestnut to wheat flour had the best baking properties. Mixtures with 10 and 15% chestnut addition showed the best baking characteristic.

show abstract

Section: Resultsmentioning

confidence: 60%

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Sikora

Ochmian

Sobolewska

2022

Acta Universitatis Cibiniensis. Series E: Food Technology

View full text Add to dashboard Cite

show abstract

“…In some recent works, we have undertaken to study the proximal composition of horse chestnut seeds of 2 varieties, AHP and AHH, respectively [10,11]. The experimental evidence from those preliminary studies was relatively unexpected, as they showed some significant differences in their composition.…”

Section: Discussionmentioning

confidence: 99%

“…Along these research lines, some time ago we planned some research to identify specificities and peculiarities of the seeds of Aesculus hippocastanum L. (horse chestnuts), collected in our university campus of Modena city [10,11]. The use of horse chestnuts preparations as medicinal herbs and food supplements has been adequately described in the specific literature [12][13][14][15], so this paper is not focused on the biological potential of extracts of this species as pharmacological agents, or for products intended for the target applications.…”

Section: Introductionmentioning

confidence: 99%

Analytical Concentrations of Some Elements in Seeds and Crude Extracts from Aesculus hippocastanum, by ICP-OES Technique

et al. 2020

Self Cite

View full text Add to dashboard Cite

The metal content in some samples of horse chestnut seeds (Aesculus hippocastanum) was monitored over time (years 2016–2019) considering the two most common and representative Mediterranean varieties: the pure species (AHP, which gives white flowers) and a hybrid one (AHH, which gives pink flowers). The selected elemental composition of the samples was determined by applying the Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) technique. Several samples obtained from different preliminary treatments of the peeled seeds were examined, such as: (i) floury samples (wild-type) mineralized with the wet method; (ii) the ashes of both AHP and AHH varieties; (iii) the fraction of total inorganic soluble salts (TISS). Furthermore, the hydroalcoholic crude extracts (as a tincture) were obtained according to the official Pharmacopoeia methods, and the relevant results were compared with those of a commercial sample, an herbal product-food supplement of similar characteristics. The main characteristics of this research work underline that the two botanical varieties give different distinctive characters, due to the Fe content (80.05 vs. 1.42 mg/100 g d.s., for AHP and AHH wild-type flour samples, respectively), along with K, Ca, Mn, Ni and Cu, which are more abundant in the AHP samples. Furthermore, the Principal Component Analysis (PCA) was applied to the experimental dataset in order to classify and discriminate the samples, in relation to their similar botanical origin, but different for the color of the bloom. These results can be useful for the traceability of raw materials potentially intended for the production of auxiliary systems of pharmacological interest.

show abstract

“…Hemorrhoid disease is a discomforting gastro-intestinal pathology, whose main symptoms are pain and inflammation [1][2][3]. The use of botanical remedies for the traditional treatment of hemorrhoids has been previously documented [13][14][15]. Available data indicate that products obtained from A. hippocastanum L. seeds (horse chestnut) and V. vinifera L. leaves (grapevine) have clinically relevant beneficial effects on the main symptoms of hemorrhoid disease [20,22].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Natural Extracts in Animal Models of Pain and Inflammation for a Potential Therapy of Hemorrhoidal Disease

et al. 2019

View full text Add to dashboard Cite

The aim of this work was to assess the analgesic effect of three Vitis vinifera L. leaf extracts and the anti-inflammatory effect of three gels obtained from Aesculus hippocastanum L. seed extracts using animal models, as a preliminary study for the future development of topical preparations based on the combination of extracts with synergistic therapeutic effects on hemorrhoid disease. The analgesic effect was determined by means of the writhing test in mice. The anti-inflammatory effect was determined after administration of carrageenan or kaolin in the rat paw. Extraction using glycerol yielded the highest amounts of flavonoids for both V. vinifera leaves (37.27 ± 1.174 mg/L) and A. hippocastanum seeds (53.48 ± 0.212 mg/L). The highest total phenolic contents were registered for the V. vinifera 20% ethanolic extract (615.3 ± 34.44 mg/L) and for the A. hippocastanum glycerolic extract (247.8 ± 6.991 mg/L). The writhing test revealed that the V. vinifera ethanolic extract induced the most efficient analgesia (57.20%, p < 0.01), better than that induced by the positive control. In the carrageenan inflammation model, only the gel obtained from the A. hippocastanum glycerolic extract significantly reduced paw edema (17.27%, p < 0.05). An anti-inflammatory effect was also observed in the kaolin inflammation model but was not statistically significant (10.12%, p > 0.05). Our findings indicate that V. vinifera and A. hippocastanum extracts may have potential uses for the treatment of pain and inflammation associated with hemorrhoid disease.

show abstract

Seeds of Horse Chestnut (Aesculus hippocastanum L.) and Their Possible Utilization for Human Consumption

Cited by 6 publications

References 17 publications

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Analytical Concentrations of Some Elements in Seeds and Crude Extracts from Aesculus hippocastanum, by ICP-OES Technique

Evaluation of Natural Extracts in Animal Models of Pain and Inflammation for a Potential Therapy of Hemorrhoidal Disease

Contact Info

Product

Resources

About