Effect of processing on the phenolic content and antioxidant activity of chestnuts

Ötleş, Semih; Selek, Ilknur

doi:10.1111/qas.12000

Cited by 14 publications

(9 citation statements)

References 23 publications

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“…The results of this study showed that thermal processing significantly decreased total phenolic contents, and the loss during the boiling treatment was significantly higher than that of roasting methods ( P ≤0.05) ( Table 2 ). The same observation was made by Otles and Selek ( 50 ) for chestnuts. Khalil and Mansour ( 51 ) also stated that cooking treatments significantly decreased the phenolic contents of faba beans.…”

Section: Resultssupporting

confidence: 76%

Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds

Agiriga

Siwela

2018

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Proximate, minerals, and anti-nutrient content of raw Monodora myristica seed and Monodora myristica seeds boiled and roasted for 10, 20, and 30 min, respectively were assessed. In addition, the effects of boiling and roasting for 10, 20, and 30 min on the antioxidant properties of Monodora myristica seed extract were evaluated. Results showed that moisture, ash, fat, and crude protein were significantly reduced by boiling and roasting. Acid and neutral detergent fibres were significantly increased by roasting and boiling, with boiling causing a more significant increase than roasting. Processing resulted in significant decrease in magnesium, potassium, phosphorus, zinc, copper, manganese, and iron while calcium levels were unchanged. Total phenolics levels of raw seeds [(21.94 mg/100 g gallic acid equivalent (GAE)] showed a remarkable decrease (18.64 mg/100 g GAE) when the boiling time was increased to 30 min. Free fraction phenolics increased with thermal processing whereas bound phenolics decreased. Boiling was more effective in reducing anti-nutrients than roasting. Extracts of Monodora myristica seeds possess significant 1,1-diphenyl-2-picrylhydrazyl and 2,2’-azinobis( 3-ethylbenzothiazoline-6-sulphonic acid) free radical scavenging properties in a concentration-dependent manner, and this was significantly reduced after thermal processing. Monodora myristica seed extracts could be pharmaceutically exploited for antioxidant properties, and roasting may be preferred to retain the nutrient composition and antioxidant properties of Monodora myristica seeds.

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Section: Resultssupporting

confidence: 76%

Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds

Agiriga

Siwela

2018

pnf

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“…Total phenol contents changed between 6.90 and 21.4 mg GAE/g d.m. in Turkey chestnut fruit (Otles and Selek ) and 21.8–24.7 g GAE/100 g in Turkey chestnut fruit extracts (Er et al . ).…”

Section: Resultsmentioning

confidence: 99%

Nutritional Quality of Chinese Chestnut and Effect of Cooking on its Bioactive Compounds and Antioxidant Activity

Fan

Shi

et al. 2016

Journal of Food Processing and Preservation

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Chemical compositions of four famous chestnut cultivars from North China and effect of cooking on its bioactive compounds and antioxidant activity were studied. Chestnuts contained high levels of starch (48.20–71.08%, dry matter – d.m.) and low fat content (1.87–2.98% d.m.). The contents of crude protein and water‐soluble protein were 4.42–8.27 and 2.09–2.92% d.m., while those of reducing sugar, sucrose, glucose and fructose were 2.06–6.67, 8.96–15.21, 0.22–0.92 and 0.18–0.67 mg/g d.m., respectively. The contents of total phenolic, total flavonoids and ascorbic acid in fresh chestnuts decreased by 7–15%, 17–26% and 58–69% after frying process, respectively. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and hydroxyl radical scavenging capacities of ethanol extract of chestnuts showed a high correlation with phenolic content in fresh chestnut. Although total phenolic decreased in fried chestnut, the antioxidant activity increased due to the effect of formed Maillard reaction products. Chestnut is demonstrated to be health beneficial before and after cooking. Practical Applications How to select raw materials for the industrial processing of packaged chestnut kernel is very important because the nutrient contents vary very much in different cultivars of chestnut. The North China cultivars are generally considered to be better than South China cultivars for the delicious taste, but the fundamental reason remains unknown. In the present study, the starch and amylopectine contents were found to be high in North China chestnut cultivars, which is responsible for the good edible quality. Chestnut is regarded as healthy food because it is rich in both proximate compositions and bioactive compounds, and it was found that the antioxidant activity of chestnut increased after thermal processing. We believe that chestnut industry can utilize the results of this study in the raw material selection and health benefits of cooked chestnut.

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“…Similar results of increased TPC with roasting were observed for colored chickpea seeds (Segev et al . ), cashew nuts (Chandrasekara and Shahidi ), chestnut (Otles and Selek ) and soybean (Kim et al . ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

Mrad

Rammouz

Maroun

et al. 2015

Journal of Food Quality

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Intensification of vaporization by decompression to the vacuum was applied on Australian chickpea as a pretreatment for roasting. The aim was to obtain crunchy roasted chickpeas having good expansion and nice color without loss of polyphenols. The study was realized in function of three experimental parameters: initial water content (W), steam pressure (P) and processing time (t). Using response surface methodology, the effects of these parameters were studied along with their interactions after roasting. Results were confirmed by sensory analysis. W was found to favor expansion, decrease the crunchiness and increase browning of the final product. P and t expanded the product, liberated polyphenols and increased the crunchiness and the browning. Optimization was conducted in order to prepare a final product having a compromise between phenolic content, appearance, texture and color. The optimum was reached for: W = 37%, P = 6.8 bar and t = 23 s. PRACTICAL APPLICATIONSChickpea is a legume known worldwide and consumed as a snack product after roasting. However, the hard texture of chickpea requires a special texturizing pretreatment before roasting. Preliminary experiments have shown that structure expansion of chickpea reduced the roasting time and improved textural characteristics of the grains after roasting. Vaporization by decompression to the vacuum (IVDV) is a new expansion technique, distinguished by its capacity to preserve the nutritional and organoleptic quality and improve texture in order to get better quality of snack products. This is due to two important factors: important pressure denivelation, which reduces temperature and heat processing time, and the rapid cooling that the product undergoes directly after processing. Based on a scale-up study on our pilot reactor, the society "Al-Kazzi," which financed this study, is building a reactor of industrial size in order to produce chickpea (as well as other snacks) expanded by IVDV.

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Effect of processing on the phenolic content and antioxidant activity of chestnuts

Cited by 14 publications

References 23 publications

Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds

Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds

Nutritional Quality of Chinese Chestnut and Effect of Cooking on its Bioactive Compounds and Antioxidant Activity

Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters

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