Chestnut bur extracts as antioxidants: Optimization of the extraction stage

WIT Transactions on Ecology and the Environment

Volumn 140, Issue , 2010, Pages 155-165

  Vazquez G ^a   Fernandez Agullo A ^a   Freire, M S ^a   Antorrena, G ^a   Gonzalez Alvarez J ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

antioxidant activity; chestnut bur; experimental design; phenolic compounds; response surface methodology; RP HPLC ESI TOF

Indexed keywords

ANTIOXIDANT; ASSAY; CONFERENCE PROCEEDING; EXPERIMENTAL DESIGN; EXTRACTION METHOD; FOREST PRODUCT; METHODOLOGY; OPTIMIZATION; PHENOL; WASTE;

EID: 78449278273     PISSN: 17433541     EISSN: None     Source Type: Journal    
DOI: 10.2495/WM100151     Document Type: Article

References (9)

1. Contini, M., Baccelloni, S., Massantini, R., Anelli, G., Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature, Food Chem., 110, pp. 659-669, 2008.
2. Madhavi, D.L., Despande, S.S., & Salunke, D.K. Food antioxidants. Technological, toxicological and health perspectives. Marcel Dekker: New York, 1996.
3. Balasundram, N, Sundram, K, & Sundram, S., Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, ocurrence and potential uses. Food Chem., 99, pp. 191-203, 2006.
4. Pinelo, M., Rubilar, M., Sineiro, J., Núñez, M.J., Extraction of antioxidant phenolics from almond hulls (Prunus amygdalus) and pine sawdust (Pinus pinaster), Food Chem., 85, pp. 267-273, 2004. (Pubitemid 37532701)
5. Moure, A., Franco, D., Sineiro, J., Dominguez, H., Núñez, M.J., Lema, J.M, Evaluation of Extracts from Gevuina avellana Hulls as Antioxidants, J. Agric. Food Chem,. 48, pp. 3890-3897, 2000.
6. Barreira, J.C.M., Ferreira, I.C.F.R., Oliveira, M.B.P.P., Pereira, J.A., Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit, Food Chem., 107, pp. 1106-1113, 2008.
7. Vázquez, G., Fontenla, E., Santos, J., Freire, M.S., González-Alvarez, J., Antorrena, G., Antioxidant activity and phenolic content of chestnut (Castanea sativa) shell and eucalyptus (Eucalyptus globulus) bark extracts, Ind. Crops Prod., 28, pp. 279-285, 2008.
8. Weber, H., Hodges, A.E., Guthrie, J.R., O'Brien, B.M., Robaugh, D., Clarck, A.P., Harris, R.K., Algaier, J.W., & Smith C.S., Comparison of Proanthocyanidins in commercial antioxidants: grape seed and pine bark extracts. J. Agric. Food Chem., 55, pp. 148-156, 2007.
9. Vázquez, G., González-Alvarez, J., Freire, M.S., Fernández-Agulló A., Santos, J. & Antorrena, G., Chestnut bur as a source of natural antioxidants. Chemical engineering transactions, 17, pp. 855-860, 2009.