Antioxidant activities of chestnut nut of Castanea sativa Mill. (cultivar 'Judia') as function of origin ecosystem

被引：51

作者：

Dinis, Lia-Tania ^{[1
]}

Oliveira, Maria Manuela ^{[2
]}

Almeida, Jose ^{[3
]}

Costa, Rita ^{[4
]}

Gomes-Laranjo, Jose ^{[1
]}

Peixoto, Francisco ^{[3
]}

机构：

[1] Univ Tras Os Montes & Alto Douro, Dept Biol & Environm Engn DEBA, Ctr Invest & Agro Environm & Biol Technol CITAB, P-5001801 Vila Real, Portugal

[2] Univ Tras Os Montes & Alto Douro, Dept Chem, Chem Ctr Vila Real CQ VR, P-5001801 Vila Real, Portugal

[3] Univ Tras Os Montes & Alto Douro, Dept Chem, Ctr Anim & Vet Sci CECAV, P-5001801 Vila Real, Portugal

[4] Natl Inst Biol Resources L INIA, IP, P-2780159 Oeiras, Portugal

来源：

FOOD CHEMISTRY | 2012年 / 132卷 / 01期

关键词：

Castanea sativa; Antioxidants; Scavenging effects; FRAP; Haemolysis inhibition; Ecotype; ELLAGIC ACID; DIETARY POLYPHENOLS; FLAVONOIDS; POWER; CAPACITY; FRUITS; PHENOLICS; MATURITY; PEEL; FRAP;

D O I：

10.1016/j.foodchem.2011.09.096

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant properties of different ecotypes of chestnut nut (cv. Judia) were studied. Total phenolics and flavonoids were also determinated. Total phenolics amount ranged from 9.6 mg/g of GAE (hottest ecotype, Murca) to 19.4 mg/g of GAE (coldest ecotype, Valpacos). Gallic and ellagic acid were the predominant compounds and Valpacos had the highest values while, Murca had the lowest ones. The antioxidant capacity of ethanolic extracts were evaluated through several biochemical essays: ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, FRAP (ferric reducing/antioxidant power) and inhibition of oxidative haemolysis in erythrocytes. In order to evaluate the antioxidant efficiency of each ecotype, the EC50 values were calculated. Once again Valpacos revealed the best antioxidant properties, presenting much lower EC50 values. Climatic conditions influence seems to be a limiting factor for production of phenolic compounds and consequently for the antioxidant properties of chestnut nuts. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1 / 8

页数：8

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