This study aimed to promote the development of high-value-added chestnut deep processing products and to explore the effect of polyphenols on weight reduction and fat decrease.In this paper, a new chestnut vinegar with a soft taste and unique flavor was brewed using chestnut as raw material.The polyphenols in chestnut vinegar were extracted and purified, and the structure identification of the purified polyphenols was carried out by ultraviolet absorption spectroscopy, infrared spectroscopy, and high-performance liquid chromatography-mass spectrometry (HPLC-MS).Animal studies were conducted to investigate the weight loss and lipid-lowering effects of chestnut vinegar polyphenols.Results showed that the ultraviolet absorption spectrum of chestnut vinegar polyphenols had the typical absorption peaks of polyphenols, which contained flavonoids and phenolic acids, its infrared spectra had phenolic hydroxyls and the skeletal vibration of aryl rings, which were in line with the typical characteristics of phenolic functional groups.The high-performance liquid chromatography-mass spectrometry identified 12 phenolic compounds under positive and negative ions, which demonstrated that chestnut vinegar polyphenols were a kind of structurally complex substance.Animal studies showed that different doses of chestnut vinegar polyphenols reduced body weight, affected organs and adiposity coefficients, affected biochemical indices, ameliorated hepatic steatosis, and affected leptin, lipocalin, and hepatic lipase levels to varying degrees.Therefore, chestnut vinegar polyphenols have good weight loss and lipid-lowering and hepatoprotective effects with dose-dependence.The results of this experiment provide new ideas for the development of chestnut deep-processed products and the functional research and utilization of novel chestnut vinegar polyphenols.
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