Abstract:

【Objective】The effects of antioxidant tea polyphenol on calcification and reactive oxygen species of fresh chestnuts were investigated.【Method】Fresh chestnuts treated with 2%, 4%, or 6% tea polyphenol solutions were stored under room temperature, and then calcification indexes, production rate, H2O2 content, SOD and CAT activities and content of MDA(malondialdehyde) (a membrane lipid peroxidation product of chestnuts) during storage were detected.【Result】 The calcification indexes of chestnuts were significantly inhibited the calcification index of chestnuts. Furthermore, SOD and CAT activities of chestnuts treated with 2% tea polyphenol were higher, while production rate and H2O2 accumulation were lower as compared with chestnuts of control, indicating an inhibition of peroxidation with a lower MDA accumulation.【Conclusion】Treatment with tea polyphenol solution at a suitable concentration reduced active oxygen production and thus inhibited the calcification occurrence of chestnuts during storage.

Key words: chestnut, tea polyphenol, calcification, reactive oxygen