Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.) |
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Authors: | Ana IRNA Barros Fernando M Nunes Berta Gonçalves Richard N Bennett Ana Paula Silva |
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Affiliation: | 1. CQ – Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;2. CITAB – Centre for the Research and Technology of Agro-Environment and Biological Sciences, Department of Biology and Environment, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;3. CITAB – Centre for the Research and Technology of Agro-Environment and Biological Sciences, Department of Agronomy, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal |
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Abstract: | In this work the total vitamin C contents (ascorbic acid + dehydroascorbic acid) and antioxidant activity of raw and cooked chestnuts was evaluated. The vitamin C contents of raw chestnuts varied significantly between the different cultivars (cv) studied and it varied from 400 mg/kg dry weight (cv Lada) to 693 mg/kg dry weight (cv Martaínha). The different cultivars behave differently during the cooking process concerning the loss of vitamin C. A significant decrease in the vitamin C content of the chestnuts was observed, 25–54% for the boiling process and 2–77% for the roasting process. Boiled and roasted chestnuts can be good sources of vitamin C since it may represent 22.4%, 16.2%, 26.8% and 19.4%, respectively, of the recommended dietary intake for an adult man and woman. The cooking process significantly changed the antioxidant activity of the chestnuts. A difference was observed between the cultivars during the cooking processes, concerning the antioxidant activity. For the raw chestnuts the variation in vitamin C content of the chestnuts explains 99% of the antioxidant activity variation but for the roasted and boiled chestnuts this percentage significantly decreases to 51% and 88%, respectively. Although a high antioxidant activity is still present in the cooked chestnuts, the cause for this antioxidant activity is less dependent on the vitamin C content of the chestnuts, probably due to the conversion of ascorbic acid to dehydroascorbic acid. The increase in gallic acid during the cooking process, presumably transferred from the peels to the fruit, also contributes to the high antioxidant activity observed for the cooked chestnuts. |
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Keywords: | ABTS 2 2-azino-bis(3-ethylbenzothiazoline)-6 sulphonic acid d w dry weight LTS least trimmed squares MPA meta-phosphoric acid PCA principal component analysis PDO protected designation of origin RDI recommended dietary intake TCEP tris(2-carboxyethyl)-phosphine TEAC Trolox equivalent antioxidant capacity |
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