• Title/Summary/Keyword: Chestnut shell

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Antioxidant Activity and Quality Characteristics of Cookies with Chestnut Inner Shell (율피 분말을 첨가한 쿠키의 항산화 활성 및 품질 특성)

  • Joo, Shin-Youn;Choi, Hae-Yeon
    • The Korean Journal of Food And Nutrition
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    • v.25 no.2
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    • pp.224-232
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    • 2012
  • This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

Comparison of Antioxidant and Anti-Inflammatory Activity on Chestnut, Chestnut Shell and Leaves of Castanea crenata Extracts (밤 과육, 껍질 및 밤나무 잎 추출물에 대한 항산화 및 항염증 활성 비교)

  • Kim, Jin Yoon;Kim, Seung Yeon;Kwon, Hyoung Min;Kim, Chan Hyun;Lee, Seung Jin;Park, Seung Chun;Kim, Kyung Hwa
    • Korean Journal of Medicinal Crop Science
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    • v.22 no.1
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    • pp.8-16
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    • 2014
  • The present study was carried out to evaluate the antioxidant and anti-inflammatory activities of three extracts (hot water, 50% ethanol and mixed solvent;water, ethanol, butylene glycol, propylene glycol) of dried chestnut, chestnut shell, chestnut leaves and dried chestnut leaves obtained from Castanea crenata tree. When conducted DPPH assay, radical scavenging activity of ethanol extract of chestnut shell was the highest with $IC_{50}$ $10.8{\mu}g/mL$ among four extracts from these parts (p < 0.05). In additional results by the xanthine oxidase assay, antioxidant activity showed that water extract of chestnut leaves showed the highest xanthine oxidase inhibitory activity in the tested extracts (p < 0.05). Futhermore, extracts of chestnut shell and leaves exhibited no cytotoxicity in RAW 264.7 cells (p < 0.05). Also, anti-inflammatory activity by NO assay showed LPS-induced NO was significantly inhibited following treatment with extracts of chestnut shell and leaves of 3mg/mL (p < 0.05). These data suggest that extract of chestnut shell have antioxidant and anti-inflamantory activity including chestnut leaves. Therefore, it is considered that Castanea crenata research range and selection of functional material can broaden chestnut shell to other fractions such as chestnut and chestnut leaves.

Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties (율피분말 첨가가 돈육 패티의 항산화 활성과 품질특성에 미치는 영향)

  • Joo, Shin Youn;Choi, Hae Yeon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.5
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    • pp.698-704
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    • 2014
  • This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

Effect of Ultrasound Treatment on Finishing of Cotton Fabrics using Chestnut Shell Extract (밤껍질 추출물에 의한 면직물 기능성 가공 시 초음파 보조처리의 영향)

  • Kyung Hwa Hong
    • Journal of the Korean Society of Clothing and Textiles
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    • v.48 no.2
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    • pp.300-311
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    • 2024
  • Amid global environmental concerns, initiatives to adopt sustainable industrial processes have garnered significant attention in diverse sectors. Efforts have centered on utilizing natural resources as dyeing and functionalizing agents in the textile industry. However, the limited color fastness and functional endurance of natural compounds remains a substantial challenge. This research investigated whether ultrasound could enhance the finishing effect of natural compounds on cotton fabrics. Chestnut shell extract was prepared and applied to cotton fabrics using a pad-dry-cure technique, with concurrent application of ultrasonic power. Once integrated into the fabrics, the chestnut shell extract exhibited prolonged health benefits for users. The findings demonstrated that ultrasound treatment during the finishing process facilitated the diffusion of natural compounds from the chestnut shell extract into the fabric structure, resulting in a substantial enhancement of the finishing effect, notably augmenting the antibacterial properties of the treated cotton fabrics.

Adsorption of Heavy Metal Ions from Aqueous Solution by Chestnut Shell (밤 부산물의 수용액 중 중금속 흡착 특성)

  • Lee, Hyeon-Yong;Hong, Ki-Chan;Lim, Jung-Eun;Joo, Jin-Ho;Yang, Jae-E;Ok, Yong-Sik
    • Korean Journal of Environmental Agriculture
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    • v.28 no.1
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    • pp.69-74
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    • 2009
  • In Korea, large amounts of chestnut shell as by-products are produced from food industries. However, most of the by-products exist with no disposal options. Biosorption uses biomass that are either abundant or wastes from industrial operations to remove toxic metals from water. Objective of this research was to evaluate the feasibility of using chestnut shell as by-products for removal of metal ions(Pb, Cu and Cd) from aqueous solution. The chestnut shell was tested for its efficiency for metal removal by adopting batch-type adsorption experiments. The adsorption selectivity of chestnut shell for metals was Pb > Cu > Cd at solution pH 5.5. The Langmuir isotherm adequately described the adsorption of chestnut shell for each metal. Using The maximum adsorption capacity predicted using Langmuir equation was 31.25 mg $g^{-1}$ 7.87 mg $g^{-1}$ and 6.85 mg $g^{-1}$ for Pb, Cu and Cd, respectively. Surface morphology, functional group and existence of metals on chestnut shell surface was confirmed by FT-IR, SEM and EDX analysis. The chestnut shell showed an outstanding removal capability for Pb compared to various adsorbents reported in the literatures. The overall results suggested that chestnut shell might can be used for biosorption of Pb from industrial wastewater.

Correlation between Physicochemical Properties and Peeling Ratio of Korean Chestnut (밤 내피 및 외피의 이화학적 특성 및 박피율과의 상관분석)

  • Hwang, Ja-Young
    • Korean journal of food and cookery science
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    • v.33 no.2
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    • pp.190-197
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    • 2017
  • Purpose: The purpose of this paper was to analyze the physicochemical properties related to peeling rate of Korean chestnut. Methods: Analyses were carried out for weight, thickness, polyphenol, amino acid and peeling ratio for Korean chestnut. The correlation between these physicochemical components and peeling ratio of chestnut was measured. Results: The average of thickness for inner shell and outer shell was 0.66 mm and 0.93 mm, respectively. The average peeling ratio was 77.51%. A significant negative correlation was found between peeling ratio and thickness of the inner shell ($r=-0.80^{***}$, p<0.001). Analysis for the polyphenol composition of inner shell by HPLC was carried out and peaks 2 ($r=-0.56^*$, p<0.05), 11 ($r=-0.68^{**}$, p<0.01), 14 ($r=-0.52^*$, p<0.05), 28 ($r=-0.66^{**}$, p<0.01) showed a significant negative correlation with the peeling ratio. Conclusion: Thickness of chestnut inner shell was determined as the most influential factors of peeling.

The Antioxidant Activities of Acetone Extracts of Chestnut Inner Shell, Pine Needle and Hop (율피, 솔잎, 호프의 아세톤 추출물의 항산화작용)

  • Oh, Seung-Hee;Kim, Yong-Wook;Kim, Myoung-Ae
    • Journal of the Korean Society of Food Culture
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    • v.19 no.4
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    • pp.399-406
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    • 2004
  • The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

Effects of the Chestnut Inner Shell Extract on the Expression of Adhesion Molecules, Fibronectin and Vitronectin, of Skin Fibroblasts in Culture

  • Chi, Yeon-Sook;Heo, Moon-Young;Chung, Ji-Hun;Jo, Byoung-Kee;Kim, Hyun-Pyo
    • Archives of Pharmacal Research
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    • v.25 no.4
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    • pp.469-474
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    • 2002
  • The inner shell of the chestnut (Castanea crenata S. et Z., Fagaceae) has been used as an anti-wrinkle/skin firming agent in East Asia, and preliminary experiments have found that a 70% ethanol extract from this plant material can prevent cell detachment of skin fibroblasts from culture plates. In order to examine the molecular mechanisms underlying this phenomenon, its effects on the expression of adhesion molecules, such as fibronectin and vitronectin, were investigated using the mouse skin fibroblast cell line, NIH/3T3. Using fixed-cell ELISA, Western blotting and immunofluorescence cell staining, it was clearly demonstrated that the chestnut inner shell extract enhanced the expression of the cell-associated fibronectin and vitronectin. Scoparone (6,7-dimethoxycoumarin), isolated from the extract, also possessed similar properties. These findings suggest that the enhanced expression of the adhesion molecules may be one of the molecular mechanisms for how the chestnut inner shell extract preventing cell detachment and may be also responsible for its anti-wrinkle/skin firming effect.

Inhibitory Effects of Water-Acetone Extracts of Chestnut inner shell, Pine needle and Hop on The Melanin Biosynthesis (율피.솔잎.호프의 수성 아세톤 추출물에 의한 Melanin 생성 억제 효과)

  • 양민진;김명길;임세진;안형수;안령미
    • YAKHAK HOEJI
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    • v.43 no.4
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    • pp.494-501
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    • 1999
  • The skin whitening effects of pine needle extract, hop extract and chestnut inner shell extract were evaluated both in vitro and in B 16 mouse melanoma cell lines. Each extracts significantly inhibited tyrosinase activity, dopa auto-oxidation and melanin biosynthesis in vitro and in B 16 cell lines. In vitro, hop extract inhibited melanin biosynthesis 15 times stronger than kojic acid at $10{\;}\mu\textrm{g}/ml$ concentration. Each extracts were stronger inhibitors of melanin biosynthesis than kojic acid in B 16 mouse melanoma cell at less than $4{\;}\mu\textrm{g}/ml$ concentration. These results show that extracts fo pine needle, hop and chestnut inner shell could be developed as skin whitening component of cosmetics.

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Effect of Oenothera odorata jacquin Dye and Mordants on Chitosan Fiber (키토산 부직포의 달맞이꽃을 이용한 염색성 및 매염효과)

  • Seo, Hye-Young;Song, Wha-Soon
    • Journal of the Korean Society of Clothing and Textiles
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    • v.35 no.1
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    • pp.115-124
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    • 2011
  • This study provides an eco-friendly dyeing processing for chitosan fiber using Oenothera odorata jacquin as a dye. The effects of chemical mordants (Al, Cu, Fe) and natural mordant (Chestnut shell) on the color change for dyed chitosan fibers were measured by K/S values, L, $a^*$, $b^*$, H, V, C values, color fastness, and antimicrobial activity. The results are as follows. Dyeing conditions of Oenothera odorata jacquin on chitosan fibers were optimized to $70^{\circ}C$, 30 minutes and 200% on weight of fabric (o.w.f.). The pre-mordant concentration of aluminium (Al), copper (Cu) and iron (Fe) of chitosan fibers was optimized to 3% (o.w.f.) and 1% (o.w.f.), respectively. The post-mordant concentration of chemicals, such as Al, Cu and Fe, on chitosan was determined to 1% (o.w.f.). The hue of chitosan fibers by chemical mordants was measured to be reddish & yellow. The pre-mordant concentration of Chestnut shell of chitosan was optimized to 70% (o.w.f.). The post-mordant concentration of Chestnut shell on chitosan was determined to be 50% (o.w.f.). The hue of chitosan fibers by Chestnut shell mordant was measured to be reddish & yellow. The wet cleaning fastness of chitosan fibers was improved by a pre-mordant that used chemical mordants. In the case of the Chestnut shell mordant, the wet cleaning fastness was improved by a post-mordant. The dry cleaning fastness of chitosan fibers was excellent regardless of mordants and mordant methods. The antimicrobial activity of the chitosan fiber was shown at 99.9% and its excellent qualities remained after the dyeing and mordant processing.