Chestnut pellicle as a new potential source of antioxidants: antioxidant activity, inhibition on cooking oil oxidation, and identification of phenolic compounds by HPLC–ESI–MS/MS

• Published in: European food research & technology Vol. 249; no. 6; pp. 1589 - 1598
• Main Authors: Xie, Chenyang, Zhang, Wen, Dang, Zhixiong, Ma, Renyi, Yang, Fang
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.06.2023; Springer Nature B.V
• Subjects: Acetic acid; Agriculture; Analytical Chemistry; Antioxidants; Biotechnology; Chemistry; Chemistry and Materials Science; Cooking; Cooking oils; Ethanol; Ethyl acetate; Flavonoids; Food preservation; Food Science; Forestry; Functional foods & nutraceuticals; Glycosides; High-performance liquid chromatography; Hydroxyl radicals; Lipids; Liquid chromatography; Original Paper; Oxidation; Pellicle; Phenolic compounds; Phenols; Rapeseed; Rapeseed oil; Scavenging; Polyphenols; Inhibition on lipid oxidation; Procyanidins; Chestnut pellicle; Antioxidant activity
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-023-04239-4

Chestnut pellicle has attracted lots of interests for its rich polyphenol content. However, little is known about the investigation of antioxidant activity of its different solvent extractions and applications in oil and oil-based food preservation. Here, we investigated the polyphenol contents of three chestnut pellicle extracts (CPEs) using different extractant, and found that chestnut pellicle ethanol extract (CPEE) exhibited the highest contents of total phenolic, while chestnut pellicle water extract (CPWE) possessed the highest contents of total flavonoid. What’s more, chestnut pellicle ethyl acetate extract (CPEAE) exhibited excellent radical scavenging activity in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical. Additionally, CPEAE significantly reduced the lipid peroxide value (PV) in rapeseed oil and lard system. Finally, HPLC–ESI–MS/MS analysis demonstrated that CPEAE mainly contained oligomers of procyanidins and glycosides. These results suggested that chestnut pellicle may be a new potential source of antioxidant and promising candidate of natural additive in cooking oil preservation and other functional foods development.