Phytochemical Profiles and Cellular Antioxidant Activities in Chestnut (Castanea mollissima BL.) Kernels of Five Different Cultivars

Chang, Xiaoxiao; Liu, Fengyuan; Zhang, Lin; Qiu, Jishui; Peng, Cheng; Lu, Yusheng; Guo, Xinbo

doi:10.3390/molecules25010178

Cited by 15 publications

(7 citation statements)

References 36 publications

(57 reference statements)

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“…A high and negative correlation was found between total phenolic content and IC 50 DPPH (r = −0.82). These results are in agreement with those reported by Barreira et al [ 41 ], Chang et al [ 36 ] and Xu et al [ 24 ].…”

Section: Resultssupporting

confidence: 94%

“…Kalogeropoulos et al [ 33 ] observed total phenolic content of 43.0 ± 2.1 mg GAE/100 g of fresh weight in chestnuts from Greece. Abe et al [ 34 ] found total phenolic content in Brazilian chestnuts of 92 mg/100 g. Nazzaro et al [ 35 ] reported for Italian cultivar “Palomina” a mean value of 76.3 mg GAE/100 g. Chang et al [ 36 ] studied five different Chinese chestnuts ( C. mollissima Blume), and they showed that the total phenolic content ranged from 42.8 to 58.6 mg GAE/100 g fresh weight.…”

Section: Resultsmentioning

confidence: 99%

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Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions

Martínez

Fuentes²,

Carballo³

2022

Foods

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The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop of high environmental value thanks to its role in soil protection. It is also a good food with enormous potential for various aspects of health because of its nutritional qualities. The quality of sweet chestnuts is affected by various factors, such as climatic conditions and cultivation inputs. It is very important to recognize the impacts of climate on chestnut fruits, to improve our current understanding of climate–chestnut interconnections. The current study investigated and compared the antioxidant activity and the total phenolic and flavonoid contents of different cultivars of chestnuts grown in different geographic areas of northwest Spain. The results obtained with three antioxidant capability assays (DPPH, ABTS and FRAP assays) were highly correlated. All the samples had high antioxidant capacity and high total phenolic and total flavonoid contents, which depended both on cultivar and growth region. Ventura variety, harvested in the coldest environments, presented the highest values of antioxidant activity (IC50DPPH = 34.5 g/L), total phenolic content (131.84 mg equivalent of gallic acid/100 g FW) and total flavonoids (7.77 mg eq. catechin/100 g). The variations in the antioxidant capacity, total phenolic and total flavonoid contents of different cultivars, and their associations with climatic environmental factors, revealed the significant impacts of these factors on the synthesis of specialized metabolites and on the nutraceutical potential of chestnuts. The results can provide valuable information for selection of the cultivar and the cultivation conditions of the chestnut, in order to obtain chestnuts with high-quality bioactive characteristics.

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions

Martínez

Fuentes²,

Carballo³

2022

Foods

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“…and the average was 284 mg GAE kg -1 d.m. In another study, Chang et al (2020) determined the phenolic content of five types of chestnut produced in China between 243,5-586 mg GAE kg -1 dm. in different cultivars.…”

Section: Resultsmentioning

confidence: 99%

The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

EYMİR,

KARAKAVUK,

EROĞLU

et al. 2023

International Journal of Agriculture Environment and Food Sciences

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Chestnut is a fruit with high carbohydrate content, low-oil ratio and protein content, including minerals, vitamins, amino acids and phenolic compounds which can have antioxidant properties. It has been determined that the amount and composition of phenolic components could change in according to environmental and growing conditions, and the variety of chestnuts having impact on protein content. This study was conducted to investigate the possible effects of boiling and baking on some physical and chemical properties, antioxidant activity and total phenolic content of Osmanoğlu and Sarıaşlama chestnut varieties grown in Bursa. According to the results of the present study, some physical and biochemical properties of raw chestnut were determined as humidity 48.78–56.57 %, ash 1.11–1.27 g 100 g-1, water activity 0.705–0.844, pH 7.03–7.29, color L* 60.52±2,64; a* 0.13±0,18; b* 12.39±1.57. The total phenolic compounds content was 129.17±6.23 mg GAE (gallic acid equailent) kg-1 in raw chestnuts, 180.97±18.25 mg GAE kg-1 in boiled chestnuts, and 149.86±7.95 mg GAE kg-1 in baked chestnuts. Also, the antioxidant capacity found like 0.42±0.01 μmol AAE (ascorbic acid equivalent) g-1 for raw chestnuts, 0.31±0.03 μmol AAE g-1 for boiled chestnuts, and 0.40±0.01 μmol AAE g-1 of baked chestnuts. It was determined that while the application of the boiling process caused a significant decrease in the antioxidant activity of chestnuts, the application of the baking process did not cause any meaningful change on the antioxidant capacity of the chestnuts. It was determined that there was a significant increase in the total phenolic compounds content with the boiling and baking process compared to raw chestnuts.

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“…The same is true of lignans in nut species; coumarins in seeds of nut plant species have not been characterized well. Some simple and pyrone-substituted coumarin compounds, e.g., aesculin, aesculetin, umbelliferone, and coumestrol, are mostly found in whole almond, Japanese chestnut skin, and Chinese chestnut kernel (Bolling, 2017;Čolić et al, 2017;Tuyen et al, 2017;Chang et al, 2020).…”

Section: Lignans and Coumarinsmentioning

confidence: 99%

Diversity of Chemical Structures and Biosynthesis of Polyphenols in Nut-Bearing Species

et al. 2021

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Nuts, such as peanut, almond, and chestnut, are valuable food crops for humans being important sources of fatty acids, vitamins, minerals, and polyphenols. Polyphenols, such as flavonoids, stilbenoids, and hydroxycinnamates, represent a group of plant-specialized (secondary) metabolites which are characterized as health-beneficial antioxidants within the human diet as well as physiological stress protectants within the plant. In food chemistry research, a multitude of polyphenols contained in culinary nuts have been studied leading to the identification of their chemical properties and bioactivities. Although functional elucidation of the biosynthetic genes of polyphenols in nut species is crucially important for crop improvement in the creation of higher-quality nuts and stress-tolerant cultivars, the chemical diversity of nut polyphenols and the key biosynthetic genes responsible for their production are still largely uncharacterized. However, current technical advances in whole-genome sequencing have facilitated that nut plant species became model plants for omics-based approaches. Here, we review the chemical diversity of seed polyphenols in majorly consumed nut species coupled to insights into their biological activities. Furthermore, we present an example of the annotation of key genes involved in polyphenolic biosynthesis in peanut using comparative genomics as a case study outlining how we are approaching omics-based approaches of the nut plant species.

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Phytochemical Profiles and Cellular Antioxidant Activities in Chestnut (Castanea mollissima BL.) Kernels of Five Different Cultivars

Cited by 15 publications

References 36 publications

Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions

Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental Conditions

The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

Diversity of Chemical Structures and Biosynthesis of Polyphenols in Nut-Bearing Species

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