Primary and Secondary Metabolite Composition of Kernels from Three Cultivars of Portuguese Chestnut (Castanea sativa Mill.) at Different Stages of Industrial Transformation

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• 作者：Maria Do Carmo Barbosa Mendes De Vasconcelos ; Richard N. Bennett ; Eduardo A. S. Rosa ; and ; Jorge Ventura Ferreira Cardoso
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：May 2, 2007
• 年：2007
• 卷：55
• 期：9
• 页码：3508 - 3516
• 全文大小：106K
• 年卷期：v.55,no.9(May 2, 2007)
• ISSN：1520-5118

文摘

Chestnut (Castanea sativa) is an important basic food in rural diets and a major starch crop used ina similar way to potatoes. Chestnuts are a fundamental economic resource in the "chestnut regions"not only for the fruit but also for the chestnut wood. Chestnuts have become increasingly importantwith respect to human health, for example, as an alternative gluten-free flour source. Chestnuts arealso a rich source of other beneficial compounds, but there have been few studies on the compositionduring processing. In this study, we analyzed the chemical composition of three Portuguese cultivarsat different stages of industrial processing. The chestnut cultivars were Longal, Judia, and Martaínha.All three cultivars had high moisture contents but were low in ash, crude fat, and crude protein contents,with high starch and low fiber contents. The free amino acid contents, including various essentialamino acids, varied depending on the cultivar. All three cultivars also had a significant content ofpolyphenolics with gallic acid; ellagic acid was predominant among hydrolyzable and condensedtannins. Many of these compounds are known to exert significant positive effects on human health.The one-way analysis of variance for fresh chestnut shows significant differences among the threecultivars for most of the studied parameters. The same statistical analysis applied to each one of thetwo cultivars (Judia and Longal) sampled for the four processing steps analyzed indicates a significanteffect of this factor in practically all of the constituents. On the other hand, the two-way analysis ofvariance shows that, besides the residual, the processing step and the interaction cultivar × processingstep were the factors that more contributed for the total variation observed in the constituents analyzed,while the contribution of cultivar was much less significant.