• Food Science and Preservation
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• v.6 no.1
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• pp.104-109
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• 1999

Ethyl acetate, methanol, water extract and their fractions from chestnut flower(Castancea crenata) were tested for antimicrobial activities. Yields of prebloomed chestnut flower extracts were 13.84, 12.90 and 1.82% in methanol, water and ethyl acetate, and those of the postbloomed were 13.12, 11.75 and 1.18%, respectively. Methanol extract from the chestnut flower was fractionated by solvents using hexane, chloroform, ethyl acetate, n-butanol and water, yields of those fractions were 0.16, 0.08, 1.94, 4.75 and 6.91% in the prebloomed, and were 0.90, 0.13, 1.40, 3.42 and 7.18% in the postbloomed. In the solvent extracts of water, ethyl acetate and methanol, methanol extract showed the most effective antimicrobial activity, antimicrobial activity of ethyl acetate fraction of methanol extract was stronger than others. Minimum inhibitory concentration of ethyl acetate fractions from the prebloomed showed 100, 140, 100 and 90ppm against Staphylococcus aureus, Streptococcus mutans, Echerichia coli and Salmonella typhimurium, in fractions from the postbloomed were 140, 140, 100 and 150ppm, respectively. Growth of all the strains was completely inhibited to 30 hours in a 150ppm concentration. E. coli sells treated with ethyl acetate fraction was collapsed severely.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1216-1220
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• 2003

The antioxidative activities of methanol extracts of chestnut flower (Castanea Crenata Flos.) were determinated in vitro using an experimental model system. Solid yield of chestnut flower extracts was 6.26% and total phenolic acid accounted for about 20% of the crude extract. The DPPH radical scavenging activity of methanol extracts prepared from chestnut flower was 17.22%. Although the DPPH radical scavenging activity of chestnut flower extracts was lower than that of other antioxidants, chestnut flower extracts showed continuous activity by time course. The SOD-like activities of methanol extracts prepared from chestnut flower were 65.10%, 95.70% in BHT, 93.29% in quercetin, and 30.30% in ascorbic acid. Chestnut flower extracts showed 51.45% inhibitory effect on peroxidation of egg yolk lecithin.

• Applied Biological Chemistry
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• v.41 no.1
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• pp.84-88
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• 1998

Composition of volatile flavor components of chestnut flower sand honey were investigated by GC and GC-MS. A total of 64 components including 14 aromatic compounds, 13 hydrocarbons, 7 fatty acids, 4 terpenes, 12 oxygenated hydrocarbons, and 7 misellaneous compounds and a total 41 components including 7 aromatic compounds, 16 hydrocarbons, 12 fatty acids, 1 terpene, 2 oxygenated hydrocarbons, and 3 misellaneous compounds were identified from total volatile concentrates of chestnut flower and honey respectively. The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles The main components of flower volatile were 2-phenyl ethyl alcohol, 1-phenyl ethyl alcohol and benzyl alcohol which comprise 49.02% of this volatiles. Aromatic compounds such as 2-phenyl ethyl alcohol, benzyl alcohol, 1-phenyl ethyl alcohol, 1-(2-aminophenyl) ethanone act as major contributor to the characteristic honey-like flavor of chestnut honey.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.801-805
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• 2003

Volatile flavor components in chestnut (Castanea crenate Sieb. et Zucc.) flower were collected by SDE method using the mixture of n-pentane and diethylether as an extract solvent and were identified by GC-FID and GC/MS. A total of 122 components including 35 alcohols,5 hydrocarbons,20 terpene and derivatives,7 ketones, 24 aldehydes, 12 esters, 4 acids, 3 furans, and 2 miscellaneous were identified from total volatile extract of chestnut. Alcohols were comprise 36.58% of volatile extract and dominant constituents and the main components of flower volatiles were 1-phenylethanol (18.6%), (E)-geraniol, tricosane, heneicosane, benzyl alcohol, acetophenone and 2-phenylethanol as aromatic alcohols and odd carbon hydrocarbons. Especially 1-phenylethanol and acetophenone would be applicable to the markers to ascertain floral origin of chestnut honey. The powerful animal and floral notes of chestnut flower were characterized by compounds including nonanal.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.362-368
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• 2020

In this study, the gallic acid content of various varieties of chestnuts (Daebo, Okgwang, Chukpa, Samjosaeng) was investigated during the period between May 2018 to July 2019. A quantitative analysis was performed by HPLC using extracts of chestnut, inner skin, outer skin, branches, chestnut, male flower, and the male flower for each type of chestnut tree. Gallic acid was identified by dissolving standard gallic acid in water and analyzed three times in the concentration range of 100, 200, 250, and 500ppm. Linearity was confirmed by the peak area ratio at each concentration. Among the different chestnut varieties, the gallic acid content was highest at 0.0863% in Chukpa, followed by Daebo, Okgwang, and Samjosaeng. While comparing the average gallic acid content of each part of the chestnut tree, it was observed that the falling male flower had the highest content at 1.2100%, followed by chestnut leaves, chestnut pines, and branches. In a comparison of the inner skins, the Daebo variety had the highest gallic acid content at 0.7463% followed by Chukpa, Okgwang, and Samjosaeng. The outer skin of Samjosaeng had the highest content at 0.4918%, followed by Chukpa, Daebo, and Okgwang. The pines of the Samjosaeng chestnut had the highest content at 1.3035%, followed by Daebo, Chukpa, and Okgwang.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.257-261
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• 2003

Chemical components relevant to the characteristic antimicrobial activities of the Korean chestnut (Castanea crenata S. et Z.) leaves and flowers were analyzed. The composition of free sugar were sucrose, maltose in the chestnut flowers and sucrose, glucose, fructose in the chestnut leaves. The contains of tannin were 0.16% in the chestnut flower and 1.98% in the chestnut leaves. In fatty acids case, the linoleic contents were significantly high in the chestnut leaves and flowers. The organic acids showed high composition to succnic and citric acid in the chestnut leaves. The ammo acid compositions showed high contents to aspatic acid, proline, glutamic acid, glycine and methionine in the chestnut leaves and flowers. The total amino acid showed significantly higher in the chestnut leaves than flowers. The major minerals contained in the chestnut leaves and flowers were K, Ca, Ng, Fe, Mn and Al. Ascorbic acids were detected highly in the chestnut leaves and flowers.

• Journal of agriculture & life science
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• v.45 no.1
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• pp.49-58
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• 2011

Characteristics of leaf unfolding and flowering of 31 chestnut varieties cultivated in southern Korea was conducted to provide basic data for chestnut varieties improvement. There were slight differences among varieties in leaf unfolding time and leaf unfolding was late in 2010 compared to 2008 and 2009. Leaf unlolding took about 8 days to complete in 2008 and 2009, but that took about two weeks to complete in 2010. In 2008 and 2009, flowering beginning and flowering end of staminate flower occurred in early May and June, those were detained by low temperature of April in 2010. Although pistallte flower in flowering characteristics showed very similar to flowering period of staminate flower, The flowering beginning for pistillate flower was earlier approximately 20 days than for staminate flower.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.309-314
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• 1997

To obtain fundamental data from chestnut flower, chemical properties were investigated. The results are as follows. The contents of total sugar, reducing sugar, crude protein, crude fat and ash in prebloomed chestnut flower were 10.44, 4.91, 8.80, 1.42 and 0.87%, in the postbloomed were 11, 75, 7.04, 7.71, 2.26 and 0.66%, respectively. The browning degree of the extracts from the prebloomed sample was higher than that of the postbloomed. The contents of flavonoids and nonflavonoids in the prebloomed sample were 7.05 and 0.52%, in the postbloomed were 2.08% and 0.22%, respectively. The contents of free sugars such as sucrose, fructose and glucose in the prebloomed sample were 2.90, 0.72 and 0.71%, in the postbloomed were 2.65, 2.10 and 2.20%, respectively. The major amino acids in the prebloomed sample were threonine, proline and cystine and its contents were 28.96, 12.49 and 11.43%. But aspartic are glutamic acid were major amino acids in the postbloomed and its contents were 16.19 and 11.90%, respectively.

• Journal of Society of Preventive Korean Medicine
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• v.4 no.1
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• pp.122-131
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• 2000

This dissertation is try to figure out why chestnut belongs to kidney channel, from the viewpoint of five elements theory. After studying chestnut's property, flavor, channel tropism, main cure ability, prescriptions, shape, sweet, and prohibitions, I came to the following results. 1. Property of chestnut is warm and has no toxicity, so it is less related than kidney property. 2. Flavor of chestnut is salty and sweet, so it has some relation to kidney and spleen properties. 3. Channel tropism of chestnut enters mainly into kidney channel, and then spleen and stomach channels. 4. Chestnut controls kidney function of storing the essence of life, determining the condition of bone and marrow, conduction water metabolism, affecting reasoning activity, and controls activity of nine openings of body. It also has effects on functions of spleen, intestines and stomach. 5. Prescriptions including chestnut is similar to that of human brain, it is possible to reason out that chestnut has some relation to human brain. 7. As flavor of chestnut flower is similar to that of spermatic fluid, so it has som relation to kidney property. 8. As chestnut has property of blocking qi and it causes spleen, stomach and colon system to be confused, so it is suggested that persons with weakende spleen and stomach be not allowed to take in.

• The Korean Journal of Ecology
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• v.2 no.1
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• pp.25-30
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• 1978

The flower production in the Castanea crenata forest in Gapyong was investigated, by applying litter trap and allometric method. Among serveral variables, DBH is the most reliable one but the estimated value by DBH showed remarkable difference from the value obtained by the litter trap method. Litter trap showed 149.3 kg of flower production per ha in the Castane crenata forest. And the F/L ratro increased with the itme until flowers began to fall. The variation of flower production among trees by allometric method seems to be unreliable.