Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Vasconcelos, Maria C B M De; Bennett, Richard N.; Rosa, Eduardo; Ferreira‐Cardoso, J.

doi:10.1002/jsfa.4016

Cited by 197 publications

(201 citation statements)

References 89 publications

(124 reference statements)

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“…The average mass fraction of water in the fruits of the 'Lovran Marron' (56.7 g per 100 g) is in line with the data published for other sweet chestnut cultivars, which ranges from 40 to 60 % of water (25,31,36,40,(46)(47)(48)50,51,54,69,70). According to Breisch (71) the water content of chestnuts should be between 49 and 60 % for an adequate conservation.…”

Section: Discussionsupporting

confidence: 78%

“…Chestnut fruits are mainly composed of carbohydrates, primarily starch (47,54,(72)(73)(74)(75)(76). Sucrose is the main sugar present in the chestnut, and it is one of the most important parameters for the assessment of the commercial quality of chestnuts (34,35).…”

Section: Discussionmentioning

confidence: 99%

“…De Vasconcelos et al (54) analyzed literature data for Portugal, Spain, Italy and Greece. Studies of the 'Lovran Marron' fruits have not been conducted to date, hence the objective of this study is to specify quantitative and qualitative morphological characteristics, and to analyze the chemical composition of the 'Lovran Marron' fruits.…”

Section: Introductionmentioning

confidence: 99%

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Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Poljak

Vahčić

Gačić

et al. 2016

Food Technol. Biotechnol.

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Summary'Lovran Marron' is the only known traditional Croatian variety of the sweet chestnut. The objective of this study is to specify qualitative and quantitative morphological characteristics and to analyze the chemical composition of the 'Lovran Marron' fruits as well as to compare them to Marušnjak fruits (trees from the 'Lovran Marron' seed) and fruits from the local natural sweet chestnut population. Seven morphological characteristics were measured: fruit mass, height, width and thickness, scar length and width, and the length of the longest intrusion of the seed coat into the kernel. Eight qualitative characteristics were estimated: embryony, degree of penetration of the seed coat into the kernel, fruit shape, glossiness and colour, kernel colour, hairiness towards the top of the fruit and the existence of longitudinal stripes. 'Lovran Marron' has desirable qualitative and quantitative fruit characteristics. The Marušnjak trees mostly have intermediate morphological traits of fruits in comparison with 'Lovran Marron' and trees from the natural population. 'Lovran Marron' had the smallest mass fractions on average of: K, Mg, Ca, Na, Mn, Cu and Fe. The highest mass fractions on average of these macro-and microelements were characteristic of the trees from the natural population. The highest average content of carbohydrates was recorded in the 'Lovran Marron' and the lowest in the fruits from the natural population. The Marušnjak fruits had intermediate water, protein, ash, carbohydrates, and macro-and microelement content. The content of Cd and Pb was lower in all samples than the maximum allowed amounts in the sweet chestnut fruits.

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

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Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Poljak

Vahčić

Gačić

et al. 2016

Food Technol. Biotechnol.

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“…The amino acids that constitute the proteins are of high importance in achieving a healthy and nutritionally balanced diet [20]. Several studies reported that nut consumption has been linked to a lowered risk of cardiovascular heart disease [21,22], which may be partly explained by the cholesterollowering effect due to a favourable fatty acid composition.…”

Section: B Gonçalves Et Almentioning

confidence: 99%

Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativaMill.)

Gonçalves

Borges²,

Rosa

et al. 2012

Fruits

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Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.).Abstract -Introduction. Chestnut represents one of the most important crops for the Portuguese economy. The most common consumption mode of these fruits is roasted or boiled. In this context, the major aim of our study was to evaluate the amino acid contents and the mineral composition of raw and cooked chestnuts. Materials and methods. Amino acids were determined by HPLC and minerals were determined by molecular absorption spectrophotometry, by atomic absorption spectrophotometry or by flame emission photometry. The most important Portuguese cultivars were evaluated: Aveleira, Boaventura, Côta, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negra and Martaínha. Results and discussion. The cooking method significantly affected the total amino acid composition with contents in roasted samples 13% and 12 % higher than in boiled and raw chestnuts, respectively. Roasted chestnuts presented higher alanine, arginine, isoleucine, leucine, phenylalanine, threonine, tyrosine and valine contents than either raw or boiled chestnuts. Moreover, serine presented the highest content in raw or roasted chestnut kernels. Regarding the mineral composition, potassium (K) was the predominant macronutrient in the chestnuts, whereas phosphorus (P), calcium (Ca) and magnesium (Mg) were found in low contents. Cooking significantly affected the mineral composition, except for iron (Fe), copper (Cu), and manganese (Mn) contents. In general, calcium decreased upon cooking. K, Ca, Mg and B decreased with boiling. The present data confirm that cooked chestnuts are a good source of amino acids and minerals, both affected by boiling and roasting, which have been associated with positive health benefits.Portugal / Castanea sativa / fruits / cooking / variety trials / proximate composition / mineral content / protein content / free amino acids Effet de la cuisson sur les profils des acides aminés libres et des éléments minéraux de la châtaigne (Castanea sativa Mill.).Résumé -Introduction. Le châtaigner est l'une des cultures les plus importantes de l'économie portugaise. Ses fruits sont le plus fréquemment consommés grillés ou bouillis. Dans ce contexte, l'objectif principal de notre étude a été d'évaluer les teneurs en acides aminés et la composition minérale des marrons crus et cuits. Matériel et méthodes. Les acides aminés ont été déterminés par HPLC et les minéraux, par spectrophotométrie d'absorption moléculaire, spectrophotométrie d'absorption atomique ou photométrie d'émission de flamme. Les cultivars portugais les plus importants ont été évalués : Aveleira, Boaventura, Côta, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negra and Martaínha. Résultats et discussion. La méthode de cuisson a significativement affecté la composition totale en acides aminés avec, dans les échantillons torréfiés, des teneurs accrues de 13 % et 12 % par rapport à la composition respective des châtaignes bouillies ou crues. Les marrons t...

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“…The chestnut fruits have a high nutritional value and high-quality wood. In addition, chestnuts have significant economical value and medicinal importance for human health as sources of antioxidants, and as sources of other useful bioactive substances (Vasconcelos et al, 2010). Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Akbulut

Bozhuyuk

Erċışlı

et al. 2017

Not Bot Horti Agrobo

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Turkey ranked third place in the world for chestnut production after China and Bolivia and the country has unique chestnut populations including valuable and diverse seed propagated chestnut genotypes. In this study, chestnuts (Castanea sativa) were collected during the 2016 harvest season from Northeastern part of Turkey from promising 12 different seedling origin genotypes. Tree growth habit, nut weight, kernel ratio, kernel color, moisture, crude protein, crude fat, dietary fiber, total polyphenols, antioxidant activity and fatty acid content of fruits belongs to 12 genotypes were determined. The results showed that, the majority of genotypes had semi upright tree growth habit. The nut weight and kernel ratio were between 5.05 g (K-10) and 10.10 g (K-5) and 71.10% (K-1) and 82.44% (K-3) among genotypes. The total crude fat content ranged from 0.87% (K-7) to 2.61% (K-1) while the crude protein ranged from 4.80% (K-7) to 7.65% (K-1). The dietary fiber content made up no more than 3.61% of the remaining portion of the kernel. It was found that total polyphenols was between 1.66 and 2.70 g GAE/kg and antioxidant activity was between 5.80 and 9.07 μmol Trolox equivalent/g dry weight basis. Oleic and linoleic acid were the major fatty acids in all chestnut fruits and followed by palmitic and linolenic acid. The results showed that there was enough variations among seed propagated chestnut genotypes for most of the searched parameters and this highlights the importance of conserving the genotypes, as their high levels of heterogeneity allow them to respond to abiotic and biotic stresses and adapt to low-input farming systems.

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Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Cited by 197 publications

References 89 publications

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativaMill.)

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

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