Issue 1, 2017

The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies

Abstract

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, Trás-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.

Graphical abstract: The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies

Article information

Article type
Paper
Submitted
07 Oct 2016
Accepted
06 Dec 2016
First published
19 Dec 2016

Food Funct., 2017,8, 201-208

The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies

D. Pinto, F. Rodrigues, N. Braga, J. Santos, F. B. Pimentel, A. Palmeira-de-Oliveira and M. B. P. P. Oliveira, Food Funct., 2017, 8, 201 DOI: 10.1039/C6FO01469K

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