Change in the Chemical Composition of Chestnuts (Castanea crenata) from Different Periods

Jeong, Hee-Rok; Jo, Yu-Na; Jeong, Ji-Hee; Jin, Dong-Eun; Song, Byung-Gi; Jin, Young-Rok; Kim, Man-Jo; Lee, Uk; Heo, Ho Jin

doi:10.9721/kjfst.2012.44.4.393

Cited by 8 publications

(2 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Chestnuts are a popular nutritious food because they contain essential amino acids, unsaturated fatty acids, and high vitamin C content . Moreover, chestnuts have large amounts of biologically active components such as ferulic acid, caffeic acid, sinapic acid, p ‐coumaric acid, and salicylic acid .…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of starches from chestnuts cultivated in three regions of Korea

Lee

Choi²,

Seo³

et al. 2015

Starch - Stärke

View full text Add to dashboard Cite

Chestnut starches were isolated from chestnuts cultivated in three different regions of Korea (Gongju‐si (GJ), Gwangyang‐si (GY), and Hadong‐gun (HD)), and their physicochemical properties were investigated to assess further potential commercial uses of chestnuts. GJ and HD had higher protein and fat content than GY. GJ had the highest amylose content (20.37%). Chestnut starch granules were shaped as rounded triangles or irregular ovals, 2–10 µm in size, with B‐type X‐ray diffraction patterns. HD showed the highest solubility and swelling power at 90°C. DSC analysis revealed that the thermal properties of the three starches were not significantly different (p < 0.05). In RVA, chestnut starches displayed relatively lower pasting temperatures and higher peak viscosity and breakdown values than corn starch. It is very interesting to note that chestnut starches formed gels at relatively low concentrations (5%), and their gels had much higher freeze‐thaw stability than corn starch.

show abstract

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of starches from chestnuts cultivated in three regions of Korea

Lee

Choi²,

Seo³

et al. 2015

Starch - Stärke

View full text Add to dashboard Cite

show abstract

“…Korea is the second-largest chestnut producer in Asia, producing 50,000 tons of chestnuts annually [ 2 ]. About 45% of Korean chestnuts are exported as peeled, canned, and raw chestnuts [ 3 ]. The integument of chestnuts consists of a hard hull (outer shell) and thin skin (inner shell), which make up 15–20% of the fresh fruit weight [ 1 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

Metabolic Profiling of Chestnut Shell (Castanea crenata) Cultivars Using UPLC-QTOF-MS and Their Antioxidant Capacity

Nam

Park

et al. 2022

Biomolecules

View full text Add to dashboard Cite

The inner shell of the chestnut (Castanea crenata) has long been used in Asia as a medicinal herb for improving digestion and blood circulation, and treating diarrhea. However, most chestnut shells are now treated as waste materials in industrial peeling processes. In this study, we examined the metabolite variation among major cultivars of C. crenata shells using mass spectrometry. Among five representative cultivars, Okkwang, Porotan, and Ishizuuchi had higher levels of bioactive compounds, such as ellagic acid derivatives, ellagitannins, flavonoids, and gallic acid derivatives. Their antioxidant capacity was positively correlated with their chemical composition. The byproducts (whole shells) from the industrial peeling process were re-evaluated in comparison with the inner shell, a rich source of phenolic compounds. The phenolic acids and flavonoid glucoside derivatives were significantly higher in the whole shells, whereas the levels of flavonoids were higher in the inner shells. In addition, the whole shell extracts significantly reduced cellular reactive oxygen species production compared to the inner shell extracts. This study demonstrated the different biochemical benefits of different C. crenata cultivars through metabolic profiling and suggests that the whole shell could be used as a functional ingredient, as it has the highest levels of bioactive products and antioxidant effects.

show abstract

Physicochemical Properties of Extruded Chestnut Fruit at Various Conditions

An¹,

Lee²,

Kim³

et al. 2014

Food Engineering Progress

View full text Add to dashboard Cite

The effects of extrusion conditions on the physicochemical properties of extruded chestnut fruit were determined by analyzing expansion index, specific length, bulk density, water solubility index (WSI), water absorption index (WAI), reducing sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, total phenolic compound, flavonoid content and tannin content. The extrusion conditions contained moisture contents of 22, 25 and 28%, screw speeds of 200 and 250 rpm, melt temperatures of 110, 120 and 130 o C. The expansion index decreased as the moisture content increased from 22% to 25%. In contrast, the specific length and bulk density increased along with increasing moisture content. WSI and WAI were found to increase through the extrusion process. The reducing sugar, DPPH radical-scavenging activity, total phenolic compound and flavonoid content all decreased. The tannin content of the extruded chestnut fruit was 2.94 to 4.23 mg/g lower than the non-extruded chestnut. Based on these results, extrusion-cooking may be useful for tannin reduction and applied in value-added chestnut related products such as snacks, noodles and beverages etc.

show abstract

Change in the Chemical Composition of Chestnuts (Castanea crenata) from Different Periods

Cited by 8 publications

References 7 publications

Isolation and characterization of starches from chestnuts cultivated in three regions of Korea

Isolation and characterization of starches from chestnuts cultivated in three regions of Korea

Metabolic Profiling of Chestnut Shell (Castanea crenata) Cultivars Using UPLC-QTOF-MS and Their Antioxidant Capacity

Physicochemical Properties of Extruded Chestnut Fruit at Various Conditions

Contact Info

Product

Resources

About