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

Quality Assurance and Safety of Crops and Foods

Volumn 4, Issue 5, 2012, Pages

  Otles, Semih ^a   Selek, Ilknur ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Boiled; Chestnut; Phenolic compounds; Raw; Roasted

Indexed keywords

CALCINATION; ELLAGIC ACID; FLAVONOIDS; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS; PLANTS (BOTANY);

ANTIOXIDANT ACTIVITIES; BOILED; CHESTNUT; MYRICETIN; PHENOLIC ANTIOXIDANT; PHENOLIC COMPOUNDS; PHENOLIC CONTENT; RAW; ROASTED; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

EID: 84871565899     PISSN: 17578361     EISSN: 1757837X     Source Type: Journal    
DOI: 10.1111/qas.12000     Document Type: Article

References (27)

1. Abe L.T., Lajolo F.M., Genovese M.I. (2010) Comparison of phenol content and antioxidant capacity of nuts. Ciência e Tecnologia de Alimentos, 30 (Suppl. 1), 254-259.
2. Alasalvar C., Shahidi F. (2009) Natural antioxidants in tree nuts. European Journal of Lipid Science Technology, 111, 1056-1062.
3. Barreira J.C.M., Ferreira I.C.F.R., Oliveira M.B.P.P., Pereira J.A. (2008) Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chemistry, 107, 1106-1113.
4. Blomhoff R., Carlsen M.H., Anderson L.F., Jacobs D.R. (2006) Health benefits of nuts: potential role of antioxidants. British Journal of Nutrition, 96 (Supply. 2), 52-60.
5. Bounous G., Botta R., Beccaro G. (2000) The chestnut: the ultimate energy source nutritional value and alimentary benefits. Nucis, 9, 44-50.
6. De Vasconcelos M.C.B.M., Bennett R.N., Rosa E.A.S., Ferreira-Cardoso J.V. (2007) Primary and secondary metabolite composition of kernels from three cultivars of Portuguese chestnut (Castanea sativa Mill.) at different stages of industrial transformation. Journal of Agricultural and Food Chemistry, 55, 3508-3516.
7. De Vasconcelos M.C.B.M., Bennett R.N., Rosa E.A.S., Ferreira-Cardoso J.V. (2009a) Industrial processing effects on chestnut fruits (Castanea sativa Mill.) 1. Starch, fat, energy and fibre. International Journal of Food Science and Technology, 44, 2606-2612.
8. De Vasconcelos M.C.B.M., Bennett R.N., Rosa E.A.S., Ferreira-Cardoso J.V. (2009b) Industrial processing effects on chestnut fruits (Castanea sativa Mill.) 2. Crude protein, free amino acids and phenolic phytochemicals. International Journal of Food Science and Technology, 44, 2613-2619.
9. De Vasconcelos M.C.B.M., Bennett R.N., Rosa E.A.S., Ferreira-Cardoso J.V. (2010a) Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. Journal of Science Food Agriculture, 90, 1578-1589.
10. De Vasconcelos M.C.B.M., Nunes F., Viguera C.G., Bennett R.N., Rosa A.S., Ferreira-Cardoso J.V. (2010b) Industrial processing effects on chestnut fruits (Castanea sativa Mill.) 3. Minerals, free sugars, carotenoids and antioxidant vitamins. International Journal of Food Science and Technology, 45, 496-505.
11. Guo C., Yang J., Wei J., Li Y., Xu J., Jiang Y. (2003) Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23, 1719-1726.
12. Horwitz W., Latimer G. (2010) Official Methods of AOAC International, 18th edn. Amazon, New York.
13. Koyuncu T., Serdar U., Tosun I. (2004) Drying characteristics and energy requirement for dehydration of chestnuts (Castanea sativa Mill. Journal of Food Engineering, 62, 165-168.
14. Künsch U., Scharer H., Patrian B., Höhn E., Conedera M., Sassella A., Jermini M., Jelmini G. (2001) Effects of roasting on chemical composition and quality of different chestnut (Castanea Sativa Mill) varieties. Journal of the Science of Food and Agriculture, 81, 1106-1112.
15. Kwon J., Kwon Y., Byun M., Kim K. (2004) Competitiveness of gamma irradiation with fumigation for chestnuts associated with quarantine and quality security. Radiation Physics and Chemistry, 71, 41-44.
16. Li L., Tsao R., Yang R., Liu C., Zhu H., Young J.C. (2006) Polyphenolic profiles and antioxidant activities of heartnut (Juglans ailanthifolia Var. cordiformis) and Persian walnut (Juglans regia L). Journal of Agricultural and Food Chemistry, 54, 8033-8040.
17. Nardini M., Ghiselli A. (2004) Determination of free and bound phenolic acids in beer. Food Chemistry, 84, 137-143.
18. Neri L., Dimitri G., Sacchetti G. (2010) Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy. Journal of Food Composition and Analysis, 23, 23-29.
19. Overy D.P., Seifert K.A., Savard M.E., Frisvad J.C. (2003) Spoilage fungi and their mycotoxins in commercially marketed chestnuts. International Journal of Food Microbiology, 88, 69-77.
20. Singleton V.L., Orthofer R., Lamuela-Raventos R.M. (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymolology, 299, 152-178.
21. Singleton V.L., Rossi J.A. (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
22. Soylu A. (2004) Kestane Yetiştiriciliǧi ve Özellikleri. Hasad Publication, Istanbul, Turkey, pp. 63.
23. Tan Z., Wu M., Wang Q., Wang C. (2006) Effect of calcium chloride on chestnut. Journal of Food Processing and Preservation, 31, 298-307.
24. Vidal N., Sanchez C., Jorquera L., Ballester A., Vieitez A.M. (2005) Cryopreservation of chestnut by vitrification of in vitro-grown shoot tips. In Vitro Cellular & Developmental Biology-Plant, 41, 63-68.
25. Yilmaz I. (2010) Antioksidan içeren bazi{dotless} gi{dotless}dalar ve oksidatif stres. Journal of Inonu University Medical Faculty, 17, 143-153.
26. Zhang Z., Liao L., Moore J., Wu T., Wang Z. (2009) Antioxidant phenolic compounds from walnut kernels (Juglans regia L.). Food Chemistry, 113, 160-165.
27. Zivkovic J., Mujic I., Zekovic Z., Vidovic S., Mujic A., Jokic S. (2009) Radical scavenging, antimicrobial activity and phenolic content of Castanea sativa extracts. Journal Central European Agriculture, 10, 175-182.