ACTIVE INGREDIENTS OF PHENOLICS AND THEIR ANTIOXIDANT ACTIVITIES IN CHINESE CHESTNUT

Abstract

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%.