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Article

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

by 1,2,†, 1,†, 1,† and 1,*
1
Food Science and Technology Programme, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China
2
Department of Food Science and Agricultural Chemistry, McGill University, Quebec, QC H9X 3V9, Canada
*
Author to whom correspondence should be addressed.
These authors contributed equally to the article as the first authors.
Antioxidants 2020, 9(3), 190; https://doi.org/10.3390/antiox9030190
Received: 27 January 2020 / Revised: 21 February 2020 / Accepted: 22 February 2020 / Published: 25 February 2020
(This article belongs to the Special Issue Phytochemical Antioxidants and Health)
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. View Full-Text
Keywords: chestnuts; Castanea mollissima; phenolic properties; antioxidant capacities chestnuts; Castanea mollissima; phenolic properties; antioxidant capacities
MDPI and ACS Style

Xu, Z.; Meenu, M.; Chen, P.; Xu, B. Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China. Antioxidants 2020, 9, 190. https://doi.org/10.3390/antiox9030190

AMA Style

Xu Z, Meenu M, Chen P, Xu B. Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China. Antioxidants. 2020; 9(3):190. https://doi.org/10.3390/antiox9030190

Chicago/Turabian Style

Xu, Ziyun, Maninder Meenu, Pengyu Chen, and Baojun Xu. 2020. "Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China" Antioxidants 9, no. 3: 190. https://doi.org/10.3390/antiox9030190

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