Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal |
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| Authors: | Olga Borges,Berta Gonç alves,José L. Soeiro de Carvalho,Paula Correia,Ana Paula Silva |
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| Affiliation: | 1. DRAPN – Direcção Regional de Agricultura e Pescas do Norte, Quinta do Valongo, Carvalhais, 5370-087 Mirandela, Portugal;2. CETAV – Centre for Technological, Environmental and Life Studies, Department of Biological and Environmental Engineering, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal;3. Agrarian School of Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal;4. CECEA – Research Centre for Agricultural Sciences and Engineering, Department of Plant Science and Agricultural Engineering, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal |
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| Abstract: | Chemical composition of eight sweet chestnut cultivars from the three protected designation of origin (PDO) areas in the Trás-os-Montes region were studied: Aveleira, Rebordã, Trigueira and Zeive from PDO ‘Terra Fria’, Demanda, Longal and Martaínha from PDO ‘Soutos da Lapa’ and Judia from PDO ‘Padrela’. Chestnuts were characterised by high moisture content (∼50%), high levels of starch (43 g 100 g−1 dry matter – d.m.) and low fat content (3 g 100 g−1 d.m.). Nuts contained significant amounts of fibre (3% d.m.), were rich in K (∼750 mg 100 g−1 d.m.), P (∼120 mg 100 g−1 d.m.) and Mg (∼75 mg 100 g−1 d.m.). Moreover, chestnuts are a good source of total amino acids (6–9 g 100 g−1 d.m.). Amino acid profiles were dominated by l-aspartic acid, followed by l-glutamic acid, leucine, l-alanine and arginine. These results provide additional information about the nutritional value of each cultivar and confirm that chestnuts are an interesting healthy food. |
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| Keywords: | Castanea sativa Proximate analysis Fibre Minerals Amino acids Chemical composition |
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