Effect of processing on the phenolic content and antioxidant activity of chestnuts
Article first published online: 21 DEC 2012
© 2012 Blackwell Publishing Ltd
Quality Assurance and Safety of Crops & Foods
Volume 4, Issue 5, pages e3–e11, December 2012
How to Cite
2012) Effect of processing on the phenolic content and antioxidant activity of chestnuts. Quality Assurance and Safety of Crops & Foods, 4, e3–e11, 4:5, 3–11., (
- Issue published online: 21 DEC 2012
- Article first published online: 21 DEC 2012
- Manuscript Accepted: 9 OCT 2012
- Manuscript Revised: 12 JUN 2012
- Manuscript Received: 21 FEB 2012
- antioxidant activity;
- phenolic compounds;
Chestnut samples from three provinces (Aydın, Bursa and Zonguldak) were analysed in terms of phenolic content and antioxidant activities in roasted, boiled and raw forms because of their widespread.
The aim was to consider whether roasting and boiling affected total phenol content, total antioxidant activity and phenolic compounds.
Total phenolic content and total antioxidant activity were determined by the method of Folin–Ciocalteau and the ferric reducing antioxidant power. Fifteen antioxidant standards were used in high-performance liquid chromatography with diode array detection for phenolic compounds.
The results of the analyses showed that the total phenolic contents of roasted chestnuts were higher than boiled ones. There were differences between three provinces. Total antioxidant activities between them did not differ statistically. The results of high-performance liquid chromatography analysis (15 antioxidant standards used that are caffeic acid, vanillic acid, naringin, syringic acid, ferulic acid, ellagic acid, myricetin, kaempferol, catechin, chlorogenic acid, p-coumaric acid, quercetin, rutin, fumaric acid and gallic acid) identified that four antioxidant standards (myricetin, kaempherol, fumaric acid and quercetin) were found in any chestnut sample.
It was concluded that processing affects phenolics positively, especially roasting process.