Abstract
This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.
Highlights
Chestnuts (Castanea spp.), belonging to family Fagaceae, are extensively cultivated in Asian countries
This study has revealed that all the chestnut samples under investigation are rich sources of total phenolic contents (TPC), total flavonoids content (TFC), and condensed tannin content (CTC)
The phenolic profile and antioxidant activity of chestnut from five different geographical areas of China have been explored in this study
Summary
Chestnuts (Castanea spp.), belonging to family Fagaceae, are extensively cultivated in Asian countries. China is the largest producer of chestnut followed by Bolivia, Turkey, Korea, and Italy [1]. Chestnuts were mainly produced from four economically important species, namely Castanea mollissima (Chinese chestnut), C. crenata (Japanese chestnut), C. dentate (American chestnut) and C. sativa (European chestnut) [2]. Chinese chestnut variety is preferred by its high yielding and easy cultivation [3]. It is a rich source of carbohydrates, fiber and minerals [4]. Fresh Chinese chestnut fruits exhibit significant amount of water (52.0%), carbohydrates (42.2%), proteins (4.2%), and lipids (0.7%) [5]. According to a prehistoric encyclopedia of China Compendium of Materia Medica (Ben Cao Gang Mu) from
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