• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.572-580
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• 2017

The contents of phenolic compounds in water and 40% ethanol extracts from Okkwang (Castanea crenata) chestnut bur solid (OCS) were $11.24{\mu}g/50{\mu}g$ solid and $10.28{\mu}g/50{\mu}g$ solid, respectively. The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging and 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) radical decolorization activities of water and ethanol extracts were 85% and 100% as well as 87% and 86% at a solid content of $50{\mu}g/mL$, respectively. The anti-oxidant protection factors (PFs) of water and ethanol extracts at a solid content of $200{\mu}g/mL$ were 1.22 PF and 1.45 PF, respectively. Thiobarbituric acid reactive substance were 83% in water extract and 73% in ethanol extract at a solid content of $200{\mu}g/mL$. The inhibitory activities against xanthine oxidase in water and ethanol extracts were 54% and 43% at a solid content of $200{\mu}g/mL$, respectively. The inhibitory activities against ${\alpha}$-glucosidase were 95% in water extract and 96% in ethanol extract at a solid content of $50{\mu}g/mL$. Tyrosinase inhibitory activity was 27% in ethanol extract at a solid content of $200{\mu}g/mL$. The collagenase and elastase inhibitory activities as anti-wrinkle effect were 93% and 11% in water extract as well as 94% and 56% in ethanol extract at a solid content of $200{\mu}g/mL$. Hyaluronidase inhibitory activity as anti-inflammatory effect of water and ethanol extracts were 96% and 52% at a solid content of $200{\mu}g/mL$, respectively. The results show that extracts from OCS can be used as a functional resource with antioxidant, anti-gout, carbohydrate degradation inhibitory, whitening, anti-wrinkle, and anti-inflammatory activities.