Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany

Piccolo, Ermes Lo; Landi, Marco; Ceccanti, Costanza; Mininni, Alba Nicoletta; Marchetti, Luca; Massai, Rossano; Remorini, Damiano

doi:10.1007/s00217-020-03541-9

Cited by 17 publications

(9 citation statements)

References 61 publications

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“…In the last few decades, different molecular markers and isozymes have been used to characterize and distinguish sweet chestnut varieties [32,33,39,[44][45][46][47][48][49][50][51][52]. Nevertheless, morphological characteristics [49,[53][54][55][56][57] and/or chemical composition [6][7][8][9][10]12,15,34,48,[58][59][60] have been widely used for descriptive purposes and are also commonly used to distinguish sweet chestnut varieties. In our previous study, we used microsatellites [42,43,61] and morphological and chemical markers [35] to characterize the traditional Croatian variety of the sweet chestnut known as the 'Lovran Marron'.…”

Section: Introductionmentioning

confidence: 99%

Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics

et al. 2021

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The chemical composition, morphometric and qualitative nut characteristics were studied in four traditional sweet chestnut and hybrid varieties produced on private estates in the Lovran surroundings, on the eastern slopes of Mount Učka, under the specific conditions of the sub-Mediterranean climate. Seven morphological characteristics were measured, and 12 nut and kernel qualitative characteristics were estimated using standardized descriptors. In addition, the samples were analyzed for proximate constituents (moisture, crude fat, crude protein, ash and total carbohydrates) and macro- and micro-nutrients (K, Mg, Ca, Na, Mn, Fe, Zn and Cu). Significant differences between traditional sweet chestnut and hybrid varieties were found in almost all of the studied morphometric and chemical nut characteristics. In general, chestnuts of hybrid varieties were characterized by larger fruits with higher moisture, crude protein, potassium, magnesium, sodium, iron and copper contents than in traditional sweet chestnut varieties. On the other hand, nuts of traditional sweet chestnut varieties were richer in total carbohydrates and crude fat. In addition, the presence of raised stripes, a small hilar scar and transversally ellipsoid nut shape were found to be typical for the traditional sweet chestnut varieties. Overall, our results suggest that the traditional varieties of the sweet chestnut can be easily differentiated from the new modern hybrid varieties by both morphological and chemical characteristics of the nut, and because of these differences, these two groups of chestnut varieties can have different practical uses.

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Section: Introductionmentioning

confidence: 99%

Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics

et al. 2021

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“…Chestnut flour is used for preparing the Italian Neccio . Besides their high antioxidant activity, chestnuts are rich in minerals, polyunsaturated fatty acids, fiber, and vitamins [ 40 ]. In Italy, indeed, this crop has an important economic value [ 41 ] and specific chestnut cultivars (Carpinese, Pontecosi, Capannaccia, and Morona) grown in the Garfagnana subregion of Tuscany are used to prepare the flour named “ Farina di Neccio della Garfagnana ” which has been recognized as a PDO food product.…”

Section: Resultsmentioning

confidence: 99%

The Large and Diverse Family of Mediterranean Flat Breads: A Database

Pasqualone

Vurro

Summo

et al. 2022

Foods

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An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain), and to have an insight into their technical and cultural features. A database with information on 143 FB types (51 single-layered, 15 double-layered, 66 garnished, 11 fried) was established. Flours were from soft wheat (67.4%), durum wheat (13.7%), corn (8.6%), rye, sorghum, chickpea, and chestnut (together 5.2%). The raising agents were compressed yeast (55.8%), sourdough (16.7%), baking powder (9.0%), but 18.6% of FBs were unleavened. Sixteen old-style baking systems were recorded, classified into baking plates and vertical ovens (tannur and tabun). Artisanal FBs accounted for 82%, while the industrial ones for 7%. Quality schemes (national, European or global) applied to 91 FBs. Fifteen FBs were rare, prepared only for family consumption: changes in lifestyle and increasing urbanization may cause their disappearance. Actions are needed to prevent the reduction of biodiversity related to FBs. Information in the database will be useful for the selection of FBs suitable to promotional activities and technical or nutritional improvement.

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“…After centrifugation (6,000 g for 10 min at 4°C), supernatants were collected and passed through PTFE (Polytetrafluoroethylene; 0.20 μm pore size; Sarstedt, Verona, Italy). Extracts were stored at −80°C before analysis ( 19 ).…”

Section: Methodsmentioning

confidence: 99%

Effect of a Phytogenic Feed Additive in Preventing Calves' Diarrhea

et al. 2022

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The aims of the present study were to evaluate the preventive and the therapeutic effect of Stodi® as phytogenic feed additive rich in phenolic substances on the calf diarrhea, during the first 24 days of life. A total of 40 calves were included and randomly divided into Group C (control group) and Group T (treated group) with placebo or treatment administration started from the third day of life (T0). Calves belonged to group C received 2 L of warm water, while the calves assigned to group T received 2L of warm water plus 30 g of Stodi®. Solutions administration was maintained until day 21 (T21) that was the end of the experimental period. Calves were weighed at T0 and T21 to assess the average daily gain (ADG). Physical examination and fecal score evaluation were performed daily. The duration of a diarrheic episode, the age of the first diarrhea outbreak (TDE) and the frequency of diarrheic episodes were recorded. Complete blood count, methemoglobin and liver enzymes were evaluated at T0 and at T21 in all the calves by spectrophotometer and clinical chemistry analysis, respectively. Data were analyzed using a mixed model. A Chi-square and a Mann-Whitney test were also performed. No difference was found for ADG between the groups. The difference of mean age at TDE was not statistically significant between C and T group. The number of calves with diarrhea in the C group tended to be higher than that of T group (p = 0.13). Calves in group C spent more days with clinical sign of diarrhea compared to group T (p = 0.016). Complete blood count, methemoglobin and liver enzymes were within the reference ranges. The feed additive Stodi® seemed to be effective in shortening neonatal diarrhea episodes in calves thanks to the administration of 30 g per day of product. The fixed dosage of Stodi® used in our study did not show a preventive effect to reduce the incidence of calf diarrhea.

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Nutritional and nutraceutical properties of raw and traditionally obtained flour from chestnut fruit grown in Tuscany

Cited by 17 publications

References 61 publications

Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics

Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics

The Large and Diverse Family of Mediterranean Flat Breads: A Database

Effect of a Phytogenic Feed Additive in Preventing Calves' Diarrhea

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