Effect of processing on the phenolic content and antioxidant activity of chestnuts

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Semih Otles
Ilknur Selek


antioxidant activity, boiled, chestnut, phenolic compounds, raw, roasted


Introduction Chestnut samples from three provinces (Ayd?n, Bursa and Zonguldak) were analysed in terms of phenolic content and antioxidant activities in roasted, boiled and raw forms because of their widespread. Objectives The aim was to consider whether roasting and boiling affected total phenol content, total antioxidant activity and phenolic compounds. Methods 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. Results 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. Conclusion It was concluded that processing affects phenolics positively, especially roasting process.

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