The characterization of the extract obtained from chestnut seeds
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TIMBALIUC, Nina, LUPAŞCU, Lucian, LUPASCU, Tudor. The characterization of the extract obtained from chestnut seeds. In: Achievements and perspectives of modern chemistry, 9-11 octombrie 2019, Chişinău. Chisinau, Republic of Moldova: Tipografia Academiei de Ştiinţe a Moldovei, 2019, p. 196. ISBN 978-9975-62-428-2.
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Achievements and perspectives of modern chemistry 2019
Conferința "International Conference "Achievements and perspectives of modern chemistry""
Chişinău, Moldova, 9-11 octombrie 2019

The characterization of the extract obtained from chestnut seeds


Pag. 196-196

Timbaliuc Nina, Lupaşcu Lucian, Lupascu Tudor
 
Institute of Chemistry
 
Disponibil în IBN: 11 noiembrie 2019


Rezumat

The study of biologically active substances of natural origin, useful for the elaboration of the therapeutic substances, has become a major priority of the contemporary scientific community. Compounds with increased biological activity are contained practically in most plants, but in larger quantities they are in the bark, wood and leaves of oak, poplar, walnut, acacia; in leaves/roots of medicinal plants; in the fruits, beans and seeds of some species of trees and shrubs such as chestnut, blueberries, sea buckthorns, currants, horns, vines etc. [1]. Based on their therapeutic characteristics (anti-inflammatory, vasodilator, phlebotonic, anticoagulants and blood fluidizing agents), chestnut seeds were selected as a plant source for the production and study of bioactive polyphenolic compounds with a potential for use in the pharmaceutical industry. For the extraction of polyphenolic compounds from the chestnut seeds (Aesculus hippocastanum), the static mechanical agitation (maceration and periodic leakage) method was carried out in three consecutive 24 hour phases, using as the solvent the 70% hydroalcoholic solution and the mass/volume of 1:5. The unified and rotavaporated extracts were dried at 45°C. The degree of extraction of the polyphenolic compounds in chestnut seeds is about 6.5% and the total polyphenolic compounds (CTCF), expressed as mg of Gallic acid per gram of plant product, is 42.15 mg GA/g. The antioxidant activity of the extract obtained from chestnut seeds, determined in the 0.5% solution, with the application of ABTS (2,2-azinobis 3ethylbenzothiazoline-6-sulfonic acid) and DPPH (2,2 diphenyl-1-picrylhydrazyl) is quite high (AA = 77.42% for DPPH test and AA = 83.91% for ABTS test). Hydroalcoholic extracts, obtained from plant products usually have a low degree of water solubility, which substantially reduces their potential for use. As a result of hydrogen peroxide treatment (tannin-water solubilization process described in MD 3125), new organic compounds containing functional carboxylic, peroxide, alcoholic, phenolic groups, etc., are formed [2]. The Boehm method was used to determine the total acidic (carboxyl and phenolic) functional group content. It was determined that the total acidic functional group content of the sample subjected to oxidation modification is about the order of 3.02 mg-eq/g, of which around 87% are the carboxylic groups. The antimicrobial activity of chestnut seed extract was tested on the bacteria: Bacillus subtilis, Pseudomonas fluorescens, Erwinia amylovora, Xantomonas campestris and fungi: Candida utilis. The obtained data denote a pronounced inhibitory action on non-pathogenic and phytopathogenic bacteria and fungi, the value of activity being higher in the case of the oxidized form of the extract (effective concentration - 0.3%).