Publicação
Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits
| Resumo: | In this study, the antioxidant properties of different chestnut constituents (flowers, leaves, skins and fruits) were evaluated through several biochemical assays: DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching, inhibition of oxidative hemolysis in erythrocytes, induced by 2,2’-azobis(2- amidinopropane)dihydrochloride (AAPH), and inhibition of lipid peroxidation in pig brain tissue through formation of thiobarbituric acid reactive substances (TBARS). These assays have been extensively studied as models for the peroxidative damage in biomembranes. For all the methods EC50 values were calculated in order to evaluate the antioxidant efficiency of each product. The phenol and flavonoid contents were also obtained and correlated to antioxidant activity. Chestnut skins revealed much better antioxidant properties, presenting much lower EC50 values, particularly for lipid peroxidation inhibition in TBARS assay. Also, the highest antioxidant contents (phenols and flavonoids) were found for this constituent. |
|---|---|
| Autores principais: | Barreira, João C.M. |
| Outros Autores: | Ferreira, Isabel C.F.R.; Oliveira, Beatriz; Pereira, J.A. |
| Assunto: | Chestnut constituents Antioxidants Scavenging effects Peroxidation Hemolysis inhibition |
| Ano: | 2007 |
| País: | Portugal |
| Tipo de documento: | comunicação em conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863851271563247616 |
|---|---|
| author | Barreira, João C.M. |
| author2 | Ferreira, Isabel C.F.R. Oliveira, Beatriz Pereira, J.A. |
| author2_role | author author author |
| author_facet | Barreira, João C.M. Ferreira, Isabel C.F.R. Oliveira, Beatriz Pereira, J.A. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Barreira, João C.M.\",\"Person.identifier.orcid\":\"0000-0003-1233-0990\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Oliveira, Beatriz\"},{\"Person.name\":\"Pereira, J.A.\",\"Person.identifier.orcid\":\"0000-0002-2260-0600\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Barreira, João C.M. Ferreira, Isabel C.F.R. Oliveira, Beatriz Pereira, J.A. |
| datacite.date.Accepted.fl_str_mv | 2007-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2011-08-24T10:15:16Z |
| datacite.date.embargoed.fl_str_mv | 2011-08-24T10:15:16Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Chestnut constituents Antioxidants Scavenging effects Peroxidation Hemolysis inhibition |
| datacite.titles.title.fl_str_mv | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Barreira, João C.M. Ferreira, Isabel C.F.R. Oliveira, Beatriz Pereira, J.A. |
| dc.date.Accepted.fl_str_mv | 2007-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2011-08-24T10:15:16Z |
| dc.date.embargoed.fl_str_mv | 2011-08-24T10:15:16Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/6041 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | UTAD |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Chestnut constituents Antioxidants Scavenging effects Peroxidation Hemolysis inhibition |
| dc.title.fl_str_mv | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_5794 |
| description | In this study, the antioxidant properties of different chestnut constituents (flowers, leaves, skins and fruits) were evaluated through several biochemical assays: DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching, inhibition of oxidative hemolysis in erythrocytes, induced by 2,2’-azobis(2- amidinopropane)dihydrochloride (AAPH), and inhibition of lipid peroxidation in pig brain tissue through formation of thiobarbituric acid reactive substances (TBARS). These assays have been extensively studied as models for the peroxidative damage in biomembranes. For all the methods EC50 values were calculated in order to evaluate the antioxidant efficiency of each product. The phenol and flavonoid contents were also obtained and correlated to antioxidant activity. Chestnut skins revealed much better antioxidant properties, presenting much lower EC50 values, particularly for lipid peroxidation inhibition in TBARS assay. Also, the highest antioxidant contents (phenols and flavonoids) were found for this constituent. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferencePaper |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/91692fd3-6252-48ae-ae8a-0f5fbfe73003/download |
| id | ipb_cd5c4bee2c85f0a102a955c1ba76eeae |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/6041 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/6041 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Barreira, João C.M. Barreira, João C.M. http://orcid.org/0000-0003-1233-0990 0000-0003-1233-0990 Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Oliveira, Beatriz Pereira, J.A. Pereira, J.A. https://www.ciencia-id.pt/611F-80B2-A7C1 611F-80B2-A7C1 http://orcid.org/0000-0002-2260-0600 0000-0002-2260-0600 |
| publishDate | 2007 |
| publisher.none.fl_str_mv | UTAD |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engUTADporIn this study, the antioxidant properties of different chestnut constituents (flowers, leaves, skins and fruits) were evaluated through several biochemical assays: DPPH (2,2-diphenyl-1- picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching, inhibition of oxidative hemolysis in erythrocytes, induced by 2,2’-azobis(2- amidinopropane)dihydrochloride (AAPH), and inhibition of lipid peroxidation in pig brain tissue through formation of thiobarbituric acid reactive substances (TBARS). These assays have been extensively studied as models for the peroxidative damage in biomembranes. For all the methods EC50 values were calculated in order to evaluate the antioxidant efficiency of each product. The phenol and flavonoid contents were also obtained and correlated to antioxidant activity. Chestnut skins revealed much better antioxidant properties, presenting much lower EC50 values, particularly for lipid peroxidation inhibition in TBARS assay. Also, the highest antioxidant contents (phenols and flavonoids) were found for this constituent.application/pdfporAntioxidant activity of chestnut constituents: flowers, leaves, skins and fruitsPersonalBarreira, João C.M.DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81BarreiraJoão C.M.ORCIDhttp://orcid.org0000-0003-1233-0990Researcher IDhttps://www.researcherid.comD-8269-2013Scopus Author IDhttps://www.scopus.com54895546900PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600Oliveira, BeatrizPersonalPereira, J.A.DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857DSpacehttp://dspace.org/items/7932162e-a2da-4913-b00d-17babbe51857PereiraJosé AlbertoCiência IDhttps://www.ciencia-id.pt611F-80B2-A7C1ORCIDhttp://orcid.org0000-0002-2260-0600Researcher IDhttps://www.researcherid.comL-6798-2014Scopus Author IDhttps://www.scopus.com57204366348HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2011-08-24T10:15:16Z20072007-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/6041http://purl.org/coar/access_right/c_abf2open accessChestnut constituentsAntioxidantsScavenging effectsPeroxidationHemolysis inhibition5677649 bytesother research producthttp://purl.org/coar/resource_type/c_5794conference paperhttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/91692fd3-6252-48ae-ae8a-0f5fbfe73003/downloadII Congresso Ibérico do Castanheiro8489Vila Real |
| spellingShingle | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits Barreira, João C.M. Chestnut constituents Antioxidants Scavenging effects Peroxidation Hemolysis inhibition |
| subject.fl_str_mv | Chestnut constituents Antioxidants Scavenging effects Peroxidation Hemolysis inhibition |
| title | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| title_full | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| title_fullStr | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| title_full_unstemmed | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| title_short | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| title_sort | Antioxidant activity of chestnut constituents: flowers, leaves, skins and fruits |
| topic | Chestnut constituents Antioxidants Scavenging effects Peroxidation Hemolysis inhibition |
| topic_facet | Chestnut constituents Antioxidants Scavenging effects Peroxidation Hemolysis inhibition |
| url | http://hdl.handle.net/10198/6041 |
| visible | 1 |