The chestnut industry generates a large amount of by-products. These agro-industrial\nwastes have been described as potential sources of phenolic compounds with high bioactive potential.\nTherefore, we aimed to extract the phenolic compounds from chestnut by-products and assess their\nantioxidant potential and evaluate their antimicrobial activity against multidrug resistant bacteria.\nThe individual phenolic compounds in the ethanolic extracts of chestnut shell, inner shell, bur,\nand leaves were characterized by HPLC-DAD/electrospray ionization (ESI)-MS. The antioxidant\nproperties were determined by DPPH and ABTS assays. The minimum inhibitory concentration\n(MIC) and the antimicrobial susceptibility was performed using the Kirbyâ??Bauer disc diffusion\nmethod against 10 bacterial strains. The major phenolic compounds identified in the extracts were\ntrigalloyl-HHDP-glucose, gallic acid, quercetin, and myricetin glycoside derivatives. All chestnut\nby-products presented promising antioxidant activity in both assays, with leaf samples the ones\npresenting the highest antioxidant capacity. The inner shellâ??s extract was effective against all\nGram-positive and two Gram-negative bacteria; nevertheless, all extracts showed antibacterial\nactivity. Staphylococcus epidermidis showed susceptibility to all extracts while none of the extracts was\nable to suppress the growth of Escherichia coli and Salmonella enteritidis. Chestnut by-products are a\nsource of phenolic compounds with prominent antioxidant and antimicrobial activities. Nevertheless,\nfurther studies should be conducted to assess the correlation between phenolic compounds and the\nbioactivities obtained.
Loading....