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Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products.

2010Journal article Open access
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dc.contributor.authorBarreira, João C.M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorPereira, J.A.
dc.date.accessioned2011-01-06T16:45:36Z
dc.date.available2011-01-06T16:45:36Z
dc.date.issued2010
dc.description.abstractThe antioxidant properties of almond green husks (Cvs. Duro Italiano, Ferraduel, Ferranhês, Ferrastar and Orelha de Mula), chestnut skins and chestnut leaves (Cvs. Aveleira, Boa Ventura, Judia and Longal) were evaluated through several chemical and biochemical assays in order to provide a novel strategy to stimulate the application of waste products as new suppliers of useful bioactive compounds, namely antioxidants. All the assayed by-products revealed good antioxidant properties, with very low EC50 values (lower than 380 μg/mL), particularly for lipid peroxidation inhibition (lower than 140 μg/mL). The total phenols and flavonoids contents were also determined. The correlation between these bioactive compounds and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation in pig brain tissue through formation of thiobarbituric acid reactive substances, was also obtained. Although, all the assayed by-products proved to have a high potential of application in new antioxidants formulations, chestnut skins and leaves demonstrated better results.por
dc.identifier.citationBarreira, João C.M.; Ferreira, I.C.F.R.; Oliveira, M. Beatriz P. P. Pereira, José A. (2010). Antioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products. Food Science and Technology International. ISSN 1082-0132. 16:3, p. 209-216por
dc.identifier.doi10.1177/1082013209353983
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/10198/3036
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSagepor
dc.subjectChestnutpor
dc.subjectAlmondpor
dc.subjectBy-productspor
dc.subjectAntioxidant activitypor
dc.subjectTotal phenolspor
dc.titleAntioxidant potential of chestnut (Castanea sativa L.) and almond (Prunus dulcis L.) by-products.por
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F29060%2F2006/PT
oaire.citation.endPage216por
oaire.citation.issue16(3)por
oaire.citation.startPage209por
oaire.citation.titleFood Science and Technology Internationalpor
oaire.fundingStreamSFRH
person.familyNameBarreira
person.familyNameFerreira
person.familyNamePereira
person.givenNameJoão C.M.
person.givenNameIsabel C.F.R.
person.givenNameJosé Alberto
person.identifier144781
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0003-1233-0990
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridD-8269-2013
person.identifier.ridE-8500-2013
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id54895546900
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id57204366348
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication4629b12c-39b0-4da8-8b8d-6efba5cf2d81
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
relation.isAuthorOfPublication7932162e-a2da-4913-b00d-17babbe51857
relation.isAuthorOfPublication.latestForDiscovery7932162e-a2da-4913-b00d-17babbe51857
relation.isProjectOfPublication91b07c6f-4f92-45e3-a83c-5f2e391dea8e
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