The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies
| Autor: | Diana Pinto, Filipa B. Pimentel, M. Beatriz P.P. Oliveira, Joana Santos, Ana Palmeira-de-Oliveira, Francisca Rodrigues, Nair Braga |
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| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
medicine.medical_treatment Cosmetics Fagaceae Ingredient chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical Phenols Botany medicine Macronutrient composition Vitamin E Food science Amino Acids Amino acid content Waste Products Chemistry Plant Extracts 04 agricultural and veterinary sciences General Medicine 040401 food science Fruit Dietary Supplements Vitamer Food Science |
| Zdroj: | Foodfunction. 8(1) |
| ISSN: | 2042-650X |
| Popis: | Chestnuts are a common food product in Mediterranean countries, being recognized also for their beneficial effects on human health. Nevertheless, during processing, these fruits generate a large amount of food by-products, such as shells and burs. In the present work, the macronutrient composition, vitamin E profile and amino acid content of the burs were determined in samples from three different Portuguese regions (Minho, Tras-os-Montes and Beira-Alta). The nutritional composition was similar for all samples, being characterised by a high moisture content and low fat amounts. All essential amino acids were present in considerable amounts. Concerning vitamin E, the predominant vitamer was α-tocopherol for the Minho and Beira-Alta samples. The total phenolic compounds were quantified, and the antioxidant activity evaluated in different extracts using two biochemical assays (DPPH˙ and FRAP). All bur extracts showed a high total phenolic content, the highest obtained being that for the Beira-Alta samples. The chestnut bur from Minho showed the highest antioxidant activity in both assays. This study aims to demonstrate the potential of the Castanea sativa bur as a cosmetic and nutraceutical ingredient. |
| Databáze: | OpenAIRE |
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