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Chemical Component, Antioxidative and Antimicrobial Activities of Chestnut(Castanea crenata) Leaves  

정창호 (경상대학교 식품공학과·농업생명과학연구원)
허재연 (경상대학교 식품공학과·농업생명과학연구원)
심기환 (경상대학교 식품공학과·농업생명과학연구원)
Publication Information
Food Science and Preservation / v.9, no.2, 2002 , pp. 234-239 More about this Journal
Abstract
To study the potential of the chestnut(Castanea crenata S.) leaves, as raw materials for functional food and medicine, chemical components, antioxidative and antimicrobial activities were carried out. The proximate composition was composed of total sugar 11.95%, crude fat 11.50%, crude fiber 10.11%, crude protein 7.50% and ash 1.79% and the components of major minerals were Ca 215.7 mg%, 196.6 mg%. The content of vitamin C wag 12.5 mg% and free sugar was composed of glucose 3.33%, fructose 0.25% and sucrose 0.022%. The major fatty acids in leaves of chestnut were composed of linoleic acid and the amounts of those showed 37.88% area percent. The major amino acids of chestnut leaves were glutamic acid(295.4 mg%), proline(285.7 mg%), aspartic acid(245.5 mg%), arginine(240.8 mg%), phenylalanine(237.4 mg%) and leucine(230.6 mg%). The ratio of essential/total amino acid was 48.3%. Methanol extract and ethyl acetate fraction showed stronger activity of the hydrogen donating activities, each of 72.52 % and 84.12 %, respectively. In solvent extracts using methanol, ethanol, ethyl acetate, chloroform and hexane, methanol extract showed the most effective antimicrobial activities. Antimicrobial activities of ethyl acetate fraction of methanol extract was higher than those of other fractions.
Keywords
Chestnut; mineral; sugar; amino acid; fatty acid; DPPH; antimicrobial activities;
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Times Cited By KSCI : 2  (Citation Analysis)
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