Active Ingredients of Phenolics and Their Antiozidant Activities in Chinese Chestnut
Methanol, ethanol and acetone were used to extract the phenolics from the shell and kernel of Chinese chestnut. Otherwise, important components of phenolics and their antioxidant activities have been studied by using the best extracting reagents. The contents of total phenolics and flavonoids and flavanols have been related in the paper. The results were showed as the following: the contents of total phenolics and flavonoids and flavanols in chestnut kernel with 60％ concentration of acetone were 162±13 mg of gallic acid equivalents/100 g of fresh weight, 5.9±0.2 mg of lutin equivalents/100 g of fresh weight, 22.1±0.2 mg of catechin equivalents/100 g of fresh weight, respectively, in the meantime, the inhibiting rate of antioxidant activity for phenolics of chestnut kernel was 31.8％. Similarly, the contents of total phenolics and flavonoids and flavanol in chestnut shell with 50％ concentration of acetone were 5167±79 mg of gallic acid equivalents/100 g of fresh weight, 640.31±0.23 mg of lutin equivalents/100 g of fresh weight, 185.2± 1.3 mg of catechin equivalents/100 g of fresh weight, respectively. The inhibiting rate of antioxidant activity for phenolics of chestnut shell was 47％.
Castanea mollissina Blume flavanol flavonoid ethanol methanol acetone
Qi Jing-hua Wu Jun Xu Yi-qing Wang Fang Pang Mei-xi Huang Man-qing
Department of Food Science Beijing University of Agriculture Beijing China
国际会议
第四届国际板栗大会(Proceedings of Fourth International Chestnut Symposium)
北京
英文
89-94
2008-09-25（万方平台首次上网日期，不代表论文的发表时间）