加工方式对板栗壳主要成分及提取液自由基清除能力的影响

以板栗加工的废弃物板栗壳为原料,以未加工板栗壳为参照,对比经水煮、烤制、炒制3种方式处理后板栗壳的主要成分及提取液自由基清除能力。结果表明:未加工板栗壳中水溶性蛋白质和原花青素含量最高,分别为40.58 mg/g和28.70 mg/g,经过3种方式处理后其含量均有所下降;未加工板栗壳中黄酮含量为14.04 mg/g,经水煮、烤制及炒制后黄酮含量均有所升高,分别为15.59、22.00、28.58 mg/g;未加工的板栗壳多酚含量最低(9.21 mg/g),烤制板栗壳的多酚含量最高(17.05 mg/g),水煮和炒制板栗壳的多酚含量较未加工板栗壳的也明显上升。板栗壳提取液对DPPH自由基及羟基自由基均有一定的清除能力,其中未加工板栗壳提取液的DPPH自由基清除能力和羟基自由基清除能力较低,分别为55.69%和43.19%。

Effects of different processing methods on the contents of major components in chestnut shells and free radical scavenging activity of extracts

Chestnut shells,as a by-product of chestnut processing,were selected as raw materials.By contrast with unprocessed chestnut shells,three kinds of chestnut shells processed by different methods(boiling,roasting and frying)were tested on its major component contents and free radical scavenging activity.The results showed that unprocessed chestnut shells contained the highest water-soluble protein(40.58 mg/g)and proanthocyanidins(28.7 mg/g),which were reduced through processing.Flavonoid contents in unprocessed chestnut shells was 14.04 mg/g,while flavonoids were higher in the boiling,roasting and frying processed shells with 15.59,22.00 and 28.58 mg/g,respectively.Roasted chestnut shells contained the highest levels of polyphenols(17.05 mg/g)and unprocessed chestnut shells contained the lowest level(9.21 mg/g).The polyphenols content was found to be significantly increased in the boiled and fried chestnut shells as compared to the unprocessed chestnut shells.Chestnut shell extracts were subjected to assess their scavenging capacity on DPPH free radicals and hydroxyl radicals.The obtained results revealed certain free radical scavenging capacity of the chestnut shell extract,and unprocessed chestnut shell extracts showed lower antioxidant activity on DPPH free radicals and hydroxyl radicals than the other extracts,with 55.69%and 43.19%,respectively.