## 3 Results
### Contribution of Main Polyphenols to the Total Antioxidant Activity of CP Extracts
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Phenolic** & \multicolumn{2}{c}{**T \({}^{\circ}\)C**} & \multicolumn{2}{c}{**MURG**} & \multicolumn{2}{c}{**LOCG**} & \multicolumn{2}{c}{**ILDP**} & \multicolumn{2}{c}{**COEV**} & \multicolumn{1}{c}{**MARRV**} \\
**Compound** & \multicolumn{1}{c}{**T \({}^{\circ}\)C**} & \multicolumn{1}{c}{**MURG**} & \multicolumn{1}{c}{**LOCG**} & \multicolumn{1}{c}{**ILDP**} & \multicolumn{1}{c}{**COEV**} & \multicolumn{1}{c}{**MARRV**} \\ \hline
**Gallic acid** & 20 & 0.402 \(\pm\) 0.003 \({}^{\ast}\) & 0.553 \(\pm\) 0.001 \({}^{\ast}\) & 0.929 \(\pm\) 0.125 \({}^{\ast}\) & 0.299 \(\pm\) 0.022 & 0.131 \(\pm\) 0.040 \({}^{\ast}\) \\
**Gallic acid** & 95 & 0.300 \(\pm\) 0.007 \({}^{\ast}\) & 0.390 \(\pm\) 0.027 \({}^{\ast}\) & 0.349 \(\pm\) 0.025 \({}^{\ast}\) & 0.280 \(\pm\) 0.029 & 0.255 \(\pm\) 0.009 \({}^{\ast}\) \\
**Ellagic acid** & 20 & 2.864 \(\pm\) 0.032 \({}^{\ast}\) & 4.732 \(\pm\) 0.190 \({}^{\ast}\) & 4.469 \(\pm\) 0.492 \({}^{\ast}\) & 3.395 \(\pm\) 0.434 \({}^{\ast}\) & 1.659 \(\pm\) 0.068 \({}^{\ast}\) \\
**Ellagic acid** & 95 & 0.573 \(\pm\) 0.019 \({}^{\ast}\) & 0.727 \(\pm\) 0.090 \({}^{\ast}\) & 0.684 \(\pm\) 0.075 \({}^{\ast}\) & 0.363 \(\pm\) 0.050 \({}^{\ast}\) & 0.869 \(\pm\) 0.033 \({}^{\ast}\) \\
**Vescalagin** & 20 & 0.525 \(\pm\) 0.058 \({}^{\ast}\) & 0.406 \(\pm\) 0.013 \({}^{\ast}\) & 0.364 \(\pm\) 0.037 \({}^{\ast}\) & 0.237 \(\pm\) 0.001 \({}^{\ast}\) & 0.168 \(\pm\) 0.029 \({}^{\ast}\) \\
**Vescalagin** & 95 & 0.768 \(\pm\) 0.007 \({}^{\ast}\) & 0.998 \(\pm\) 0.069 \({}^{\ast}\) & 0.629 \(\pm\) 0.012 \({}^{\ast}\) & 0.409 \(\pm\) 0.025 \({}^{\ast}\) & 0.463 \(\pm\) 0.007 \({}^{\ast}\) \\
**Castalagin** & 20 & 0.631 \(\pm\) 0.041 & 0.449 \(\pm\) 0.021 \({}^{\ast}\) & 0.364 \(\pm\) 0.037 \({}^{\ast}\) & 0.246 \(\pm\) 0.012 \({}^{\ast}\) & 0.238 \(\pm\)0.060 \\
**Castalagin** & 95 & 0.714 \(\pm\) 0.015 & 0.980 \(\pm\) 0.167 \({}^{\ast}\) & 0.629 \(\pm\) 0.012 \({}^{\ast}\) & 0.419 \(\pm\) 0.064 \({}^{\ast}\) & 0.374 \(\pm\) 0.050 \\
**Catechin** & 20 & 0.219 \(\pm\) 0.008 & 0.261 \(\pm\) 0.022 & 0.564 \(\pm\) 0.028 \({}^{\ast}\) & 0.161 \(\pm\) 0.005 & 0.199 \(\pm\) 0.027 \({}^{\ast}\) \\
**Epicatechin** & 90 & 0.231 \(\pm\) 0.009 & 0.268 \(\pm\) 0.016 & 0.248 \(\pm\) 0.002 \({}^{\ast}\) & 0.180 \(\pm\) 0.017 & 0.670 \(\pm\) 0.013 \({}^{\ast}\) \\
**Epicatechin** & 20 & 0.595 \(\pm\) 0.077 & 0.271 \(\pm\) 0.033 \({}^{\ast}\) & 0.732 \(\pm\) 0.067 & 0.287 \(\pm\) 0.044 & 0.204 \(\pm\)0.011 \({}^{\ast}\) \\
**Epigallocatechin** & 95 & 0.665 \(\pm\) 0.016 & 2.232 \(\pm\) 0.279 \({}^{\ast}\) & 0.900 \(\pm\) 0.009 & 0.285 \(\pm\) 0.065 & 0.521 \(\pm\) 0.008 \({}^{\ast}\) \\
**Epigallocatechin** & 20 & 0.067 \(\pm\) 0.012 & 0.081 \(\pm\) 0.011 & 0.091 \(\pm\) 0.020 & 0.055 \(\pm\) 0.001 & 0.046 \(\pm\) 0.004 \\
**Epigallocatechin** & 95 & 0.052 \(\pm\) 0.015 & 0.063 \(\pm\) 0.001 & 0.075 \(\pm\) 0.003 & 0.041 \(\pm\) 0.000 & 0.056 \(\pm\) 0.006 \\ \hline \hline \end{tabular} \({}^{\ast}\) indicates that means significantly differ at \(p\leq 0.05\).  
\end{table} 
Table 4: Main phenolic compounds (mg g\({}^{-1}\) DM) quantified by HPLC analysis in the pericarp extracts of the four chestnut accessions and of the marron variety. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Phenolic Compound** & **Redox Potential (V)** & **Reference** \\ \hline Gallic acid & +0.391 & [24] \\ Ellagic acid & +0.367 & [24] \\ Vescalagin & +0.384 & [24] \\ Castalagin & +0.384 & [24] \\ Catechin & +0.391 & [24; 43] \\ Epicatechin & +0.120 & [43] \\ Epigallocatechin & +0.080 & [43] \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Redox potential values, reported in the literature, of standards of phenolic compounds detected in chestnut pericarp extracts. The quantities of the seven phenolic compounds detected in the four Sardinian accessions and in the marron were correlated with the antioxidant activity values determined with the different methods, and the results are reported in Tables S3 and S4 in Supplementary Materials.