Antioxidant and deodorizing activities of phenolic components in chestnut inner shell extracts

Ji Sun Ham, Hee Young Kim, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)


Phenolic compounds were extracted from chestnut inner shell using aqueous alcohols and alkaline solutions (50% ethanol, 50% methanol, 1% NaOH, and 2% NaOH) at different temperatures (25-90°C). The phenolic composition, antioxidant activity, and deodorizing activity of the extracts were evaluated for comparison. Total phenolic content and antioxidant activity were increased as the extraction temperature increased. However, the phenolic composition and antioxidant activity were significantly different among the extracts prepared under different conditions. Aqueous ethanol (50%, v/w) was most effective in extracting the total phenolics, resulting in the highest DPPH radical scavenging activity. The alkaline solutions appeared more effective in extracting specific phenolics, such as tannins and flavonoids, than aqueous alcohols. Moreover, the alkaline extracts exhibited the higher activities in deodorizing trans-2-nonenal and methyl mercaptan than the alcoholic extracts. The deodorizing activity of chestnut inner shell extracts (CISE) were positively correlated to the residual contents of tannins and flavonoids (R2=0.85-0.94, and 0.81-0.93, respectively).

Original languageEnglish
Pages (from-to)99-105
Number of pages7
JournalIndustrial Crops and Products
Publication statusPublished - 2015 Oct 1

Bibliographical note

Funding Information:
This study was financially supported by a grant from Korea University.

Publisher Copyright:
© 2015 Elsevier B.V.


  • Antioxidant
  • Chestnut inner shell
  • Deodorizing activity
  • Flavonoids
  • Phenolics
  • Tannins

ASJC Scopus subject areas

  • Agronomy and Crop Science


Dive into the research topics of 'Antioxidant and deodorizing activities of phenolic components in chestnut inner shell extracts'. Together they form a unique fingerprint.

Cite this