The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies. Issue 1 (19th December 2016)

• Record Type: Journal Article
• Authors: Pinto, Diana; Rodrigues, Francisca; Braga, Nair; Santos, Joana; Pimentel, Filipa B.; Palmeira-de-Oliveira, Ana; Oliveira, M. Beatriz P. P.
• Is Part Of: Food & function. Volume 8:Issue 1(2017)
• Page Start: 201
• Page End: 208
• Publication Date: 2016-12-19
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c6fo01469k
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Chestnuts are a common food product in Mediterranean countries, being recognized also for their beneficial effects on human health. 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.