Effect of Processing on Quality Attributes of Chestnut

Zhu, Fan

doi:10.1007/s11947-016-1749-3

Cited by 24 publications

(21 citation statements)

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Various researchers have studied the phenolic profiles and antioxidant activities of chestnuts collected from various geographical regions and also explored the impact of different processing techniques on phenolic content and antioxidant capacities of chestnuts [9,[12][13][14]. A previous study reported the variation in phenolic content and flavonoids content of Chinese chestnut collected from North China to South region of China [15].…”

Section: Introductionmentioning

confidence: 99%

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Meenu

Chen

et al. 2020

Antioxidants

View full text Add to dashboard Cite

This study aimed to systematically assess the phenolic profiles and antioxidant capacities of 21 chestnut samples collected from six geographical areas of China. All these samples exhibit significant differences (p < 0.05) in total phenolic contents (TPC), total flavonoids content (TFC), condensed tannin content (CTC) and antioxidant capacities assessed by DPPH free radical scavenging capacity (DPPH), ABTS free radical scavenging capacities (ABTS), ferric reducing antioxidant power (FRAP), and 14 free phenolic acids. Chestnuts collected from Fuzhou, Jiangxi (East China) exhibited the maximum values for TPC (2.35 mg GAE/g), CTC (13.52 mg CAE/g), DPPH (16.74 μmol TE/g), ABTS (24.83 μmol TE/g), FRAP assays (3.20 mmol FE/100 g), and total free phenolic acids (314.87 µg/g). Vanillin and gallic acids were found to be the most abundant free phenolic compounds among other 14 phenolic compounds detected by HPLC. Overall, the samples from South China revealed maximum mean values for TPC, CTC, DPPH, and ABTS assays. Among the three chestnut varieties, Banli presented prominent mean values for all the assays. These finding will be beneficial for production of novel functional food and developing high-quality chestnut varieties.

show abstract

Section: Introductionmentioning

confidence: 99%

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Meenu

Chen

et al. 2020

Antioxidants

View full text Add to dashboard Cite

show abstract

“…In addition to its ecological value, the nuts produced by C. mollissima are very delicious and contain many nutrients, including starch, protein, fat, fiber, calcium, phosphorus, and iron. Due to the high starch content and high nutritional value of the nuts, C. mollissima is categorized as a “woody grain and oil” plant ( Li et al 2016 ; Zhu 2016 ; Hong and Feng 2017 ). Over 300 C. mollissima cultivars are currently used for nut production.…”

mentioning

confidence: 99%

Construction of Pseudomolecules for the Chinese Chestnut (Castanea mollissima) Genome

Wang

Tian

Sun

et al. 2020

G3 Genes|Genomes|Genetics

View full text Add to dashboard Cite

The Chinese chestnut (Castanea mollissima Bl.) is a woody nut crop with a high ecological value. Although many cultivars have been selected from natural seedlings, elite lines with comprehensive agronomic traits and characters remain rare. To explore genetic resources with aid of whole genome sequence will play important roles in modern breeding programs for chestnut. In this study, we generated a high-quality C.mollissima genome assembly by combining 90× Pacific Biosciences long read and 170× high-throughput chromosome conformation capture data. The assembly was 688.93 Mb in total, with a contig N50 of 2.83 Mb. Most of the assembled sequences (99.75%) were anchored onto 12 chromosomes, and 97.07% of the assemblies were accurately anchored and oriented. A total of 33,638 protein-coding genes were predicted in the C.mollissima genome. Comparative genomic and transcriptomic analyses provided insights into the genes expressed in specific tissues, as well as those associated with burr development in the Chinese chestnut. This highly contiguous assembly of the C. mollissima genome provides a valuable resource for studies aiming at identifying and characterizing agronomical-important traits, and will aid the design of breeding strategies to develop more focused, faster, and predictable improvement programs.

show abstract

“…Several studies have shown that temperature and water activity have a great effect on A. flavus growth and aflatoxin production [31,32,33]. Different methods have been successfully applied to chestnuts in order to reduce fungal growth and prolong shelf life [28,34,35].…”

Section: Discussionmentioning

confidence: 99%

Chestnut Drying Is Critical in Determining Aspergillus flavus Growth and Aflatoxin Contamination

Prencipe

Siciliano

Gatti

et al. 2018

Toxins

View full text Add to dashboard Cite

Chestnut drying is used to prevent postharvest losses and microorganism contamination during storage. Several studies reported the contamination by aflatoxins (AFs) produced by Aspergillus spp. in chestnuts. The effect of drying temperatures (from 30 to 50 °C) was evaluated on the growth of A. flavus and the production of aflatoxins in chestnuts. The influence of the treatment on the proximate composition, the total phenol content and antioxidant activity of chestnuts was considered. Fungal colonization was observed on the nuts dried at 30, 35, and 40 °C; the incidence was lower at 40 °C. The highest concentrations of AFB1 and AFB2 were produced at 40 °C. No aflatoxins were detected at 45 or 50 °C. At 40 °C A. flavus was under suboptimal conditions for growth (aw 0.78), but the fungus was able to synthesize aflatoxins. As the temperatures applied increased, the total phenol content increased, while the antioxidant activity decreased. A drying treatment at 45 °C for seven days (aw 0.64) could be a promising method to effectively control both the growth of aflatoxigenic fungi and the production of aflatoxins. This study provides preliminary data useful to improve the current drying conditions used in chestnut mills, to reduce both fungal growth and aflatoxin production.

show abstract

Effect of Processing on Quality Attributes of Chestnut

Cited by 24 publications

References 57 publications

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Comparative Study on Phytochemical Profiles and Antioxidant Capacities of Chestnuts Produced in Different Geographic Area in China

Construction of Pseudomolecules for the Chinese Chestnut (Castanea mollissima) Genome

Chestnut Drying Is Critical in Determining Aspergillus flavus Growth and Aflatoxin Contamination

Contact Info

Product

Resources

About