Valorization of the agro-forestry wastes from Italian chestnut cultivars for the recovery of bioactive compounds

Vella, Filomena Monica; Masi, Luigi De; Calandrelli, Roberto; Morana, Alessandra; Laratta, Bruna

doi:10.1007/s00217-019-03379-w

Cited by 32 publications

(35 citation statements)

References 30 publications

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“…Regarding the agricultural sector, chestnuts wastes from Castanea sativa Miller, such as spiny burs, are noteworthy for their polyphenol content [ 86 , 87 , 88 , 89 ], including gallic acid and ellagic acid derivatives, together with glycosylated flavonoid [ 90 , 91 ]. By-products derived from chestnut flour production such as chestnut peels are sources of polyphenols, in particular, tannins [ 86 , 88 , 92 ].…”

Section: Polyphenolsmentioning

confidence: 99%

Plant Secondary Metabolites: An Opportunity for Circular Economy

et al. 2021

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Moving toward a more sustainable development, a pivotal role is played by circular economy and a smarter waste management. Industrial wastes from plants offer a wide spectrum of possibilities for their valorization, still being enriched in high added-value molecules, such as secondary metabolites (SMs). The current review provides an overview of the most common SM classes (chemical structures, classification, biological activities) present in different plant waste/by-products and their potential use in various fields. A bibliographic survey was carried out, taking into account 99 research articles (from 2006 to 2020), summarizing all the information about waste type, its plant source, industrial sector of provenience, contained SMs, reported bioactivities, and proposals for its valorization. This survey highlighted that a great deal of the current publications are focused on the exploitation of plant wastes in human healthcare and food (including cosmetic, pharmaceutical, nutraceutical and food additives). However, as summarized in this review, plant SMs also possess an enormous potential for further uses. Accordingly, an increasing number of investigations on neglected plant matrices and their use in areas such as veterinary science or agriculture are expected, considering also the need to implement “greener” practices in the latter sector.

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Section: Polyphenolsmentioning

confidence: 99%

Plant Secondary Metabolites: An Opportunity for Circular Economy

et al. 2021

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“…Additionally, the noticed increments in ellagic acid content after roasting, boiling, and frying are suggested to be due to the release of 3,4,5,30,40,50-hexahydroxydiphenic acid from ellagitannin hydrolysis inside the nuts, which produces ellagic acid [ 5 , 24 ]. Ellagic and gallic acids are the main polyphenolics investigated in sweet chestnuts, and they have several positive health effects, particularly antioxidant, antiplasmodial, and anticarcinogenic activities and the improvement of cardiovascular functions [ 7 , 25 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)

Mustafa

Abouelenein

Acquaticci

et al. 2021

Plants

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Sweet chestnuts (Castanea sativa Mill.) are highly prized nuts, and the consumption of fresh chestnuts is usually preceded by roasting, boiling, and frying. The aim of this work was to simultaneously analyze 29 polyphenolic compounds for the first time in raw, boiled, roasted, and fried chestnut seeds and shells using HPLC-MS/MS. Principal component analysis depending on the HPLC-MS/MS results showed that roasting, boiling, and frying affected the contents of 25 detected phenolic compounds in a unique way, of which the most notable phenolics were gallic acid, ellagic acid, and (+)-catechin. Additionally, total polyphenolic content (TPC) was measured via the Folin–Ciocalteu method, and TPC in seeds and inner and outer shells was increased in all treatments except for microwave-roasted seeds. Furthermore, the higher TPC in the inner and outer shells when compared to seeds supported their higher antioxidant activity (AOA) determined via the DPPH experiment. AOA of seeds was increased in all treatments, while the AOA of shells was higher in roasting and lower in boiling and frying treatments. The assessment of these changes is necessary so that chestnut seed consumption and the recycling of their shells as a natural source of antioxidants can be maximized.

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“…Ellagic acid is a dimer derivative of gallic acid mainly found in higher plants combined with its precursor, hexahydroxydiphenic acid, or bound in the form of ellagitannins (Amakura et al 2000). Vella et al (2019) measured the ellagic acid in the outer shells and inner skins of four varieties of chestnuts in Italy and found that the Tempestiva variety had the highest amount of ellagic acid. The results showed that the content of ellagic acid in the outer shells of Tempestiva was about 0.9 mg/g dry weight, and the inner skins were about 1.38 mg/g dry weight.…”

Section: Tanninsmentioning

confidence: 99%

“…Studies have shown that ortho-diphenols are also one of the main components of CS extracts (Cacciola et al, 2019;Vella et al, 2018; F I G U R E 2 Phenolic compounds identified in chestnut shell (inner shell and outer shell) Vella et al, 2019). Ortho-diphenols are a class of phenolic molecules with strong antioxidant capacity due to the position of two hydroxyl groups on the aromatic ring.…”

Section: Other Phenolic Compoundsmentioning

confidence: 99%

Bioactive phenolic components and potential health effects of chestnut shell: A review

Xiao-kuan

Chang

2021

J. Food Biochem.

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The chestnut, belonging to the Angiosperm family Fagaceae, is a crop mainly consumed in North America, Europe, and East Asia. The Chinese, European, North American, and Korean/Japanese chestnut are the four main varieties Ertürk et al., 2006;Otles & Selek, 2012). Chestnuts are considered an important tree species to the agriculture and forestry economies, and the chestnut fruit has been one of the most important food resources in rural areas of Europe for many centuries (Squillaci et al., 2018). As a traditional food, chestnuts are usually eaten fresh, cooked, steamed, roasted, boiled, or fried (Ozcan et al., 2017). Moreover, the food industry also utilizes a large number of techniques to obtain different chestnut products such as

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Valorization of the agro-forestry wastes from Italian chestnut cultivars for the recovery of bioactive compounds

Cited by 32 publications

References 30 publications

Plant Secondary Metabolites: An Opportunity for Circular Economy

Plant Secondary Metabolites: An Opportunity for Circular Economy

Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)

Bioactive phenolic components and potential health effects of chestnut shell: A review

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