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Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products.
Food Sci Technol Int. 2010 Jun; 16(3):209-16.FS

Abstract

The antioxidant properties of almond green husks (Cvs. Duro Italiano, Ferraduel, Ferranhês, Ferrastar and Orelha de Mula), chestnut skins and chestnut leaves (Cvs. Aveleira, Boa Ventura, Judia and Longal) were evaluated through several chemical and biochemical assays in order to provide a novel strategy to stimulate the application of waste products as new suppliers of useful bioactive compounds, namely antioxidants. All the assayed by-products revealed good antioxidant properties, with very low EC(50) values (lower than 380 μg/mL), particularly for lipid peroxidation inhibition (lower than 140 μg/mL). The total phenols and flavonoids contents were also determined. The correlation between these bioactive compounds and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation in pig brain tissue through formation of thiobarbituric acid reactive substances, was also obtained. Although, all the assayed by-products proved to have a high potential of application in new antioxidants formulations, chestnut skins and leaves demonstrated better results.

Authors+Show Affiliations

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5301-855 Bragança, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21339136

Citation

Barreira, J C M., et al. "Antioxidant Potential of Chestnut (Castanea Sativa L.) and Almond (Prunus Dulcis L.) By-products." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 16, no. 3, 2010, pp. 209-16.
Barreira JC, Ferreira IC, Oliveira MB, et al. Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products. Food Sci Technol Int. 2010;16(3):209-16.
Barreira, J. C., Ferreira, I. C., Oliveira, M. B., & Pereira, J. A. (2010). Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 16(3), 209-16. https://doi.org/10.1177/1082013209353983
Barreira JC, et al. Antioxidant Potential of Chestnut (Castanea Sativa L.) and Almond (Prunus Dulcis L.) By-products. Food Sci Technol Int. 2010;16(3):209-16. PubMed PMID: 21339136.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products. AU - Barreira,J C M, AU - Ferreira,I C F R, AU - Oliveira,M B P P, AU - Pereira,J A, Y1 - 2010/08/12/ PY - 2011/2/23/entrez PY - 2011/2/23/pubmed PY - 2011/9/9/medline SP - 209 EP - 16 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 16 IS - 3 N2 - The antioxidant properties of almond green husks (Cvs. Duro Italiano, Ferraduel, Ferranhês, Ferrastar and Orelha de Mula), chestnut skins and chestnut leaves (Cvs. Aveleira, Boa Ventura, Judia and Longal) were evaluated through several chemical and biochemical assays in order to provide a novel strategy to stimulate the application of waste products as new suppliers of useful bioactive compounds, namely antioxidants. All the assayed by-products revealed good antioxidant properties, with very low EC(50) values (lower than 380 μg/mL), particularly for lipid peroxidation inhibition (lower than 140 μg/mL). The total phenols and flavonoids contents were also determined. The correlation between these bioactive compounds and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation in pig brain tissue through formation of thiobarbituric acid reactive substances, was also obtained. Although, all the assayed by-products proved to have a high potential of application in new antioxidants formulations, chestnut skins and leaves demonstrated better results. SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/21339136/Antioxidant_potential_of_chestnut__Castanea_sativa_L___and_almond__Prunus_dulcis_L___by_products_ L2 - https://journals.sagepub.com/doi/10.1177/1082013209353983?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -