Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics

Gonçalves, Berta; Borges, O.; Costa, H.S.; Bennett, Richard N.; Santos, Mariana; Silva, Ana Paula

doi:10.1016/j.foodchem.2010.02.032

Cited by 104 publications

(98 citation statements)

References 24 publications

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“…These results showed that osmotic dehydration induced higher losses of malic acid than the other methods, probably from lixiviation to the aqueous sucrose solution. Some of these values were slightly higher than those reported by Gonçalves et al [33] (147 to 532 mg/100 g dry weight) and Neri et al [34] (152 to 330 mg/100 g dry weight) for raw chestnut fruits. Concerning the effect of storage, even though some fluctuation was observed for all methods, a decrease trend was stated when comparing the amounts at 0 and 60 days of storage (Fig.…”

Section: Organic Acids Compositioncontrasting

confidence: 59%

Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

Delgado

Pereira

Ramalhosa

et al. 2017

Eur Food Res Technol

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Section: Organic Acids Compositioncontrasting

confidence: 59%

Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

Delgado

Pereira

Ramalhosa

et al. 2017

Eur Food Res Technol

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“…Since they showed a larger decrease in total amino acid content after cooking, the other cultivars Côta, Judia, Lamela and Trigueira might be better used for flour, for a gluten-free diet in cases of celiac disease. However, based on the present data, cooked chestnuts are a good source of amino acids and minerals, as well as phenolics and organic acids and low in fat [13], thus meeting the requirements of health products. …”

Section: B Gonçalves Et Almentioning

confidence: 65%

“…The most important Portuguese cultivars were selected in the northern region of Portugal: Aveleira, Boaventura, Côta, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Martaínha and Negra [13]. Three representative trees from each cultivar were selected and three replications of mature chestnuts (1 kg of fruits per sample) of each selected tree were randomly collected and kept at ± 2°C until analysis for a maximum of 3 days.…”

Section: Sample Collection and Cooking Proceduresmentioning

confidence: 99%

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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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“…"高纤维" 食品 [8]。 "高纤维" 鲜果如人心果(Achras sapota, 10.9%) [9]、番石榴(Psidium guajava, 8.5%) [9]、余甘子(Phyllanthus emblica, 7.3%) [9]、木橘(Aegle marmelos, 6.40%) [10]，西梅(6%~7%) [11]；干果如板栗(Castanea sativa, 13.7%) [12]， "纤维源"鲜果如番荔枝(Anona squamosa, 5.5%) [9]、无花果(Ficus carica, 5.0%) [9]、刺梨(Rosa roxburghii, 4.2%) [13]、酸枣(Zizyphus jujube, 3.8%) [9]、蒲桃(Syzygium cumini, 3.5%) [9]、树菠萝(Artocarpus heterophyllus, 3.5%) [9]等。芒果鲜果属"高纤维"食品，四种芒果果肉的膳食纤维的含量："金芒果"(23.07%) > "凯特芒" (9.69%) > "大金煌芒"(7.78%) > "吕宋芒"(6.54%) [14] …”

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Advances in Research on the Composition of Dietary Fiber in Fruits

张¹

2016

HJAS

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Dietary fibre means carbohydrate polymers which are not hydrolyzed by the endogenous enzymes in the small intestine of humans, including cellulose, hemicellulose, lignin, pectin, resistant starch and oligosaccharide, which was divided into two types as soluble dietary fiber and insoluble dietary fiber according to the solubility. This article summarizes the "high fiber", "fiber source" fruit and high quality dietary fiber. The research progress of dietary fiber composition in fruits was reviewed from the aspects of oligosaccharides, resistant starch and cell wall component. The monosaccharide composition of total dietary fiber, soluble dietary fiber and insoluble dietary fiber was also reviewed.

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Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics

Cited by 104 publications

References 24 publications

Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices

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

Advances in Research on the Composition of Dietary Fiber in Fruits

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