Research Article
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The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

Year 2023, Volume: 7 Issue: 2, 253 - 259, 29.06.2023

Aslı Eymir Emrah Karakavuk Zeynep Eroğlu Fulya Benzer

https://doi.org/10.31015/jaefs.2023.2.2

Abstract

Chestnut is a fruit with high carbohydrate content, low-oil ratio and protein content, including minerals, vitamins, amino acids and phenolic compounds which can have antioxidant properties. It has been determined that the amount and composition of phenolic components could change in according to environmental and growing conditions, and the variety of chestnuts having impact on protein content. This study was conducted to investigate the possible effects of boiling and baking on some physical and chemical properties, antioxidant activity and total phenolic content of Osmanoğlu and Sarıaşlama chestnut varieties grown in Bursa. According to the results of the present study, some physical and biochemical properties of raw chestnut were determined as humidity 48.78–56.57 %, ash 1.11–1.27 g 100 g-1, water activity 0.705–0.844, pH 7.03–7.29, color L* 60.52±2,64; a* 0.13±0,18; b* 12.39±1.57. The total phenolic compounds content was 129.17±6.23 mg GAE (gallic acid equailent) kg-1 in raw chestnuts, 180.97±18.25 mg GAE kg-1 in boiled chestnuts, and 149.86±7.95 mg GAE kg-1 in baked chestnuts. Also, the antioxidant capacity found like 0.42±0.01 μmol AAE (ascorbic acid equivalent) g-1 for raw chestnuts, 0.31±0.03 μmol AAE g-1 for boiled chestnuts, and 0.40±0.01 μmol AAE g-1 of baked chestnuts. It was determined that while the application of the boiling process caused a significant decrease in the antioxidant activity of chestnuts, the application of the baking process did not cause any meaningful change on the antioxidant capacity of the chestnuts. It was determined that there was a significant increase in the total phenolic compounds content with the boiling and baking process compared to raw chestnuts.

Keywords

chestnut phenolic copound antioxidant capacity

Supporting Institution

MUNİBAP (Munzur University Scientific Research Projects Unit)

Project Number

YLTUB016-01.

References

  • Abe, L. T., Lajolo, F. M. and Genovese, M. I. (2010) ‘Comparison of phenol content and antioxidant capacity of nuts’, Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 30(SUPPL. 1), pp. 254–259. https://doi.org/10.1590/S0101-20612010000500038
  • Atasoy, E. and Altıngöz, Y. (2011) ‘Dünya ve Türkiye’de Kestanenin Önemi ve Üretimi’, Journal of Geography, 1(22), pp. 1–13. Available at: https://dergipark.org.tr/en/pub/iucografya/issue/25067/264608 (Accessed: 3 February 2022).
  • Barreira J. C. M., Alves, R. C., Oliveira, M. B. P. P., Casal, S., Ferreira, I. C. F. R., & Pereira, J. A., (2009) ‘Nutritional, Fatty acid and triacylglycerol profiles of Castanea sativa Mill. Cultivars: A Compositional and Chemometric Approach’, Journal of Agricultural and Food Chemistry, 57(7), pp. 2836–2842. https://doi.org/10.1021/jf803754u
  • 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. Elsevier, 107(3), pp. 1106–1113. https://doi.org/10.1016/j.foodchem.2007.09.030
  • Barros A. I., Nunes F. M., Gonçalves B., Bennett R. N., Silva A. P., (2011) ‘Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.).’, undefined, 128(1), pp. 165–172. https://doi.org/10.1016/J.FOODCHEM.2011.03.013
  • Blomhoff, R., Carlsen, M. H., Andersen, L. F., & Jacobs, D. R., (2006) ‘Health benefits of nuts: potential role of antioxidants’, The British journal of nutrition. Br J Nutr, 96 Suppl 2(SUPPL. 2). https://doi.org/10.1017/BJN20061864
  • Calliste, C.-A., Trouillas, P., Allais, D.-P., & Duroux, J.-L., (2005) ‘Castanea sativa Mill. leaves as new sources of natural antioxidant: an electronic spin resonance study’, Journal of agricultural and food chemistry. J Agric Food Chem, 53(2), pp. 282–288. https://doi.org/10.1021/JF049341C
  • Chang, X., Liu, F., Lin, Z., Qiu, J., Peng, C., Lu, Y. and Guo X. (2020) Phytochemical Profiles and Cellular Antioxidant Activities in Chestnut (Castanea mollissima BL.) Kernels of Five Dİfferent Cultivars, Molecules 25,178.
  • Çoklar, H. and Akbulut, M. (2016) ‘Olgunlaşma ile Alıç (Crataegus orientalis) Meyvesinin Antioksidan Aktivite, Toplam Fenolik Madde ve Fenolik Profilindeki Değişim’, Fruit Science, 3(2), pp. 30–37. Available at: https://dergipark.org.tr/en/pub/meyve/287392 (Accessed: 10 December 2021).
  • Er F., Ozcan M. M., Duman E., Endes Z., (2013) ‘Some Chemıcal Propertıes Of Chestnut (Castanea Satıva Mıll.) Fruıt Collected From Dıfferent Locatıons In Turkey’, International Anatolia Academic Online Journal Sciences Journal, 1(1), pp. 9–12. Available at: https://dergipark.org.tr/en/pub/iaaojf/issue/32113/356044 (Accessed: 1 February 2022).
  • Erdal, E. (2013) Kestanelerde (Castanea sativa Mill.) Hasat Öncesi ve Sonrası Dönemlerde Meyve Kalite Özelliklerinin Değişimi Üzerine Bir Araştırma. Adnan Mendres Üniversitesi.
  • Ertürk, Ü., Mert, C. and Soylu, A. (2006) ‘Chemical composition of fruits of some important chestnut cultivars’, Brazilian Archives of Biology and Technology. Instituto de Tecnologia do Paraná - Tecpar, 49(2), pp. 183–188. https://doi.org/10.1590/S1516-89132006000300001
  • Fang, Y. Z., Yang, S. and Wu, G. (2002) ‘Free radicals, antioxidants, and nutrition’, Nutrition (Burbank, Los Angeles County, Calif.). Nutrition, 18(10), pp. 872–879. https://doi.org/10.1016/S0899-9007(02)00916-4
  • Gonçalves, B., Borges, O., Costa, H. S., Bennett, R., Santos, M., & Silva, A. P., (2010) ‘Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics’, undefined, 122(1), pp. 154–160. https://doi.org/10.1016/J.FOODCHEM.2010.02.032
  • Havsteen, B. H. (2002) ‘The biochemistry and medical significance of the flavonoids’, Pharmacology & therapeutics. Pharmacol Ther, 96(2–3), pp. 67–202. https://doi.org/10.1016/S0163-7258(02)00298-X
  • Huang, D., Boxin, O. U. and Prior, R. L. (2005) ‘The Chemistry behind Antioxidant Capacity Assays’, Journal of Agricultural and Food Chemistry. American Chemical Society , 53(6), pp. 1841–1856. https://doi.org/10.1021/JF030723C
  • Jaynes, R. A. (1979) ‘Chestnuts, nut tree culture in North America. Northern Nut Grw.’, in Northern Nut Grw. Assoc. Inc. Hamdem,. Connecticut, pp. 111–127.
  • Künsch, U., Scharer, H., Conedera, M., Sassella, A., Jermini, M., & Jelmini, G., (1999) ‘Quality assessment of chestnut fruits’, Acta Horticulturae. International Society for Horticultural Science, 494, pp. 119–127. https://doi.org/10.17660/ACTAHORTIC.1999.494.17
  • Künsch, U., Schärer, H., Patrian, B., Höhn, E., Conedera, M., Sassella, A., et al., (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(11), pp. 1106–1112. https://doi.org/10.1002/JSFA.916
  • Li Q., Shi X., Zhao Q., Cui Y., Ouyang J.,Xu F., (2016) ‘Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)’, Food Chemistry. Elsevier, 201, pp. 80–86. https://doi.org/10.1016/j.foodchem.2016.01.068
  • Liu, X., Wang, Y., Zhang, J., Yan, L., & Ma, C. (2020). Subcritical water extraction of phenolic antioxidants with improved α-amylase and α-glucosidase inhibitory activities from exocarps of Castanea mollissima Blume. Journal of Supercritical Fluids, 158, Article 104747. https://doi.org/10.1016/j.supflu.2019.104747
  • Mert, C. and Ertürk, Umran (2017) ‘Chemical Compositions and Sugar Profiles of Consumed Chestnut Cultivars in the Marmara Region, Turkey’, Notulae Botanicae Horti Agrobotanici Cluj-Napoca. Academic Press, 45(1), pp. 203–207. https://doi.org/10.15835/NBHA45110729
  • Neri, L., Dimitri, G. and 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. Academic Press, 23(1), pp. 23–29. https://doi.org/10.1016/J.JFCA.2009.03.002
  • Niazi, L., Lashanizadegan, A., & Sharififard, H. (2018). Chestnut oak shells activated carbon: Preparation, characterization and application for Cr (VI) removal from dilute aqueous solutions. Journal of Cleaner Production, 185, 554–561. https://doi.org/10.1016/j.jclepro.2018.03.026
  • Otles, S. and Selek, I. (2012) ‘Phenolic compounds and antioxidant activities of chestnut (Castanea sativa Mill.) fruits’, Quality Assurance and Safety of Crops and Foods, 4(4), pp. 199–205. https://doi.org/10.1111/j.1757-837X.2012.00180.x
  • Payne, J. A., Jaynes, R. A. and Kays, S. J. (1983) ‘Chinese chestnut production in the United States: Practice, problems, and possible solutions’, Economic Botany, 37(2), pp. 187–200. https://doi.org/10.1007/BF02858784
  • Pinelo, M., Rubilar, M., Sinerio, J., Nunez, M.J., (2005) ‘A thermal treatment to increase the antioxidant capacity of natural phenols: Catechin, resveratrol and grape extract cases’, European Food Research and Technology. Springer, 221(3–4), pp. 284–290. https://doi.org/10.1007/S00217-005-1159-7/FIGURES/8
  • Ribeiro, B., Rangel, J., Valentão, P., Andrade, P. B., Pereira, J. A., Bolke, H., Seabra M. R., (2007) ‘Organic acids in two Portuguese chestnuts (Castanea sativa Miller) varieties’, Food Chemistry. Elsevier, 100(2), pp. 504–508. https://doi.org/10.1016/J. Food Chemsitry.2005.09.073
  • Ribeiro, M. I., Fernandes, A. and Cabo, P. (2019). Portuguese consumer: attitude and behavior towards consumption of chestnuts. XII Congreso de Economía Agraria (527-529).
  • Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W., (1999) ‘Phenolic compounds and their role in oxidative processes in fruits’, Food Chemistry. Elsevier, 66(4), pp. 401–436. https://doi.org/10.1016/S0308-8146(99)00093-X
  • Rui Li, Anand Kumar Sharma, Junchao Zhu, Bo Zheng, Gengsheng Xiao, Ling Chen, (2022). ‘Nutritional biology of chestnuts: A perspective review’ Food Chemistry, Food Chemistry 395, Article133575, https://doi.org/10.1016/j.foodchem.2022.133575
  • Shin, D. H. M. J. S. Y. (1981) ‘Effect of Heat Treatments on the Chemical Compositions of Flesh in Chestnut Processing’, Korean Journal of Agricultural Science. Institute of Agricultural Science, CNU, 8(1), pp. 117–125.
  • Singleton, V. L., Orthofer, R. and Lamuela-Raventos, R. M. (1999) ‘Analysis of total phenols and other oxidation substrates and antioxidants employing Folin-Ciocalteu reagent.’, Oxidants and Antioxidants., (299), pp. 152–178.
  • Suárez M. H., Galdón B. R., Mesa D. R., Romero C. D., Rodríguez E., (2012) ‘Sugars, Organic Acids and Total Phenols in Varieties of Chestnut Fruits from Tenerife (Spain)’, Food and Nutrition Sciences. Scientific Research Publishing, 3(6), pp. 705–715. https://doi.org/10.4236/FNS.2012.36096
  • Üstün, N., Tosun, Y. and Serdar, Ü. (1999) ‘Technological properties of chestnut varieties grown in erfelek district of sinop city’, Acta Horticulturae, 494, pp. 107–110. https://doi.org/10.17660/ACTAHORTIC.1999.494.15
  • Vasconcelos, M. C. B. M., Bennett, R. N., Rosa, E. A. S., & Ferreira-Cardoso, J. V., (2009) ‘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(12), pp. 2613–2619. https://doi.org/10.1111/J.1365-2621.2009.02092.X
  • 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. J Agric Food Chem, 55(9), pp. 3508–3516. https://doi.org/10.1021/JF0629080
  • Vasconcelos, M. C. B. M., Nunes, F., Viguera, C. G., Bennett, R. N., Rosa, E. A. S., & Ferreira-Cardoso, J. V., (2010) ‘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(3), pp. 496–505. https://doi.org/10.1111/J.1365-2621.2009.02155.X
  • Wollgast, J. and Anklam, E. (2000) ‘Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification’, Food Research International. Elsevier, 33(6), pp. 423–447. https://doi.org/10.1016/S0963-9969(00)00068-5
  • Yıldız, M. U., Özcan, M. M., Çalıșır, S., Demİr, F., Er, F. (2009) ‘Physico-Chemical Properties of Wild Chestnut (Castanea sativa Mill.) fruit grown in Turkey’, World Applied Sciences Journal, pp. 365–372.

Year 2023, Volume: 7 Issue: 2, 253 - 259, 29.06.2023

Aslı Eymir Emrah Karakavuk Zeynep Eroğlu Fulya Benzer

https://doi.org/10.31015/jaefs.2023.2.2

Abstract

Project Number

YLTUB016-01.

References

  • Abe, L. T., Lajolo, F. M. and Genovese, M. I. (2010) ‘Comparison of phenol content and antioxidant capacity of nuts’, Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 30(SUPPL. 1), pp. 254–259. https://doi.org/10.1590/S0101-20612010000500038
  • Atasoy, E. and Altıngöz, Y. (2011) ‘Dünya ve Türkiye’de Kestanenin Önemi ve Üretimi’, Journal of Geography, 1(22), pp. 1–13. Available at: https://dergipark.org.tr/en/pub/iucografya/issue/25067/264608 (Accessed: 3 February 2022).
  • Barreira J. C. M., Alves, R. C., Oliveira, M. B. P. P., Casal, S., Ferreira, I. C. F. R., & Pereira, J. A., (2009) ‘Nutritional, Fatty acid and triacylglycerol profiles of Castanea sativa Mill. Cultivars: A Compositional and Chemometric Approach’, Journal of Agricultural and Food Chemistry, 57(7), pp. 2836–2842. https://doi.org/10.1021/jf803754u
  • 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. Elsevier, 107(3), pp. 1106–1113. https://doi.org/10.1016/j.foodchem.2007.09.030
  • Barros A. I., Nunes F. M., Gonçalves B., Bennett R. N., Silva A. P., (2011) ‘Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.).’, undefined, 128(1), pp. 165–172. https://doi.org/10.1016/J.FOODCHEM.2011.03.013
  • Blomhoff, R., Carlsen, M. H., Andersen, L. F., & Jacobs, D. R., (2006) ‘Health benefits of nuts: potential role of antioxidants’, The British journal of nutrition. Br J Nutr, 96 Suppl 2(SUPPL. 2). https://doi.org/10.1017/BJN20061864
  • Calliste, C.-A., Trouillas, P., Allais, D.-P., & Duroux, J.-L., (2005) ‘Castanea sativa Mill. leaves as new sources of natural antioxidant: an electronic spin resonance study’, Journal of agricultural and food chemistry. J Agric Food Chem, 53(2), pp. 282–288. https://doi.org/10.1021/JF049341C
  • Chang, X., Liu, F., Lin, Z., Qiu, J., Peng, C., Lu, Y. and Guo X. (2020) Phytochemical Profiles and Cellular Antioxidant Activities in Chestnut (Castanea mollissima BL.) Kernels of Five Dİfferent Cultivars, Molecules 25,178.
  • Çoklar, H. and Akbulut, M. (2016) ‘Olgunlaşma ile Alıç (Crataegus orientalis) Meyvesinin Antioksidan Aktivite, Toplam Fenolik Madde ve Fenolik Profilindeki Değişim’, Fruit Science, 3(2), pp. 30–37. Available at: https://dergipark.org.tr/en/pub/meyve/287392 (Accessed: 10 December 2021).
  • Er F., Ozcan M. M., Duman E., Endes Z., (2013) ‘Some Chemıcal Propertıes Of Chestnut (Castanea Satıva Mıll.) Fruıt Collected From Dıfferent Locatıons In Turkey’, International Anatolia Academic Online Journal Sciences Journal, 1(1), pp. 9–12. Available at: https://dergipark.org.tr/en/pub/iaaojf/issue/32113/356044 (Accessed: 1 February 2022).
  • Erdal, E. (2013) Kestanelerde (Castanea sativa Mill.) Hasat Öncesi ve Sonrası Dönemlerde Meyve Kalite Özelliklerinin Değişimi Üzerine Bir Araştırma. Adnan Mendres Üniversitesi.
  • Ertürk, Ü., Mert, C. and Soylu, A. (2006) ‘Chemical composition of fruits of some important chestnut cultivars’, Brazilian Archives of Biology and Technology. Instituto de Tecnologia do Paraná - Tecpar, 49(2), pp. 183–188. https://doi.org/10.1590/S1516-89132006000300001
  • Fang, Y. Z., Yang, S. and Wu, G. (2002) ‘Free radicals, antioxidants, and nutrition’, Nutrition (Burbank, Los Angeles County, Calif.). Nutrition, 18(10), pp. 872–879. https://doi.org/10.1016/S0899-9007(02)00916-4
  • Gonçalves, B., Borges, O., Costa, H. S., Bennett, R., Santos, M., & Silva, A. P., (2010) ‘Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics’, undefined, 122(1), pp. 154–160. https://doi.org/10.1016/J.FOODCHEM.2010.02.032
  • Havsteen, B. H. (2002) ‘The biochemistry and medical significance of the flavonoids’, Pharmacology & therapeutics. Pharmacol Ther, 96(2–3), pp. 67–202. https://doi.org/10.1016/S0163-7258(02)00298-X
  • Huang, D., Boxin, O. U. and Prior, R. L. (2005) ‘The Chemistry behind Antioxidant Capacity Assays’, Journal of Agricultural and Food Chemistry. American Chemical Society , 53(6), pp. 1841–1856. https://doi.org/10.1021/JF030723C
  • Jaynes, R. A. (1979) ‘Chestnuts, nut tree culture in North America. Northern Nut Grw.’, in Northern Nut Grw. Assoc. Inc. Hamdem,. Connecticut, pp. 111–127.
  • Künsch, U., Scharer, H., Conedera, M., Sassella, A., Jermini, M., & Jelmini, G., (1999) ‘Quality assessment of chestnut fruits’, Acta Horticulturae. International Society for Horticultural Science, 494, pp. 119–127. https://doi.org/10.17660/ACTAHORTIC.1999.494.17
  • Künsch, U., Schärer, H., Patrian, B., Höhn, E., Conedera, M., Sassella, A., et al., (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(11), pp. 1106–1112. https://doi.org/10.1002/JSFA.916
  • Li Q., Shi X., Zhao Q., Cui Y., Ouyang J.,Xu F., (2016) ‘Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)’, Food Chemistry. Elsevier, 201, pp. 80–86. https://doi.org/10.1016/j.foodchem.2016.01.068
  • Liu, X., Wang, Y., Zhang, J., Yan, L., & Ma, C. (2020). Subcritical water extraction of phenolic antioxidants with improved α-amylase and α-glucosidase inhibitory activities from exocarps of Castanea mollissima Blume. Journal of Supercritical Fluids, 158, Article 104747. https://doi.org/10.1016/j.supflu.2019.104747
  • Mert, C. and Ertürk, Umran (2017) ‘Chemical Compositions and Sugar Profiles of Consumed Chestnut Cultivars in the Marmara Region, Turkey’, Notulae Botanicae Horti Agrobotanici Cluj-Napoca. Academic Press, 45(1), pp. 203–207. https://doi.org/10.15835/NBHA45110729
  • Neri, L., Dimitri, G. and 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. Academic Press, 23(1), pp. 23–29. https://doi.org/10.1016/J.JFCA.2009.03.002
  • Niazi, L., Lashanizadegan, A., & Sharififard, H. (2018). Chestnut oak shells activated carbon: Preparation, characterization and application for Cr (VI) removal from dilute aqueous solutions. Journal of Cleaner Production, 185, 554–561. https://doi.org/10.1016/j.jclepro.2018.03.026
  • Otles, S. and Selek, I. (2012) ‘Phenolic compounds and antioxidant activities of chestnut (Castanea sativa Mill.) fruits’, Quality Assurance and Safety of Crops and Foods, 4(4), pp. 199–205. https://doi.org/10.1111/j.1757-837X.2012.00180.x
  • Payne, J. A., Jaynes, R. A. and Kays, S. J. (1983) ‘Chinese chestnut production in the United States: Practice, problems, and possible solutions’, Economic Botany, 37(2), pp. 187–200. https://doi.org/10.1007/BF02858784
  • Pinelo, M., Rubilar, M., Sinerio, J., Nunez, M.J., (2005) ‘A thermal treatment to increase the antioxidant capacity of natural phenols: Catechin, resveratrol and grape extract cases’, European Food Research and Technology. Springer, 221(3–4), pp. 284–290. https://doi.org/10.1007/S00217-005-1159-7/FIGURES/8
  • Ribeiro, B., Rangel, J., Valentão, P., Andrade, P. B., Pereira, J. A., Bolke, H., Seabra M. R., (2007) ‘Organic acids in two Portuguese chestnuts (Castanea sativa Miller) varieties’, Food Chemistry. Elsevier, 100(2), pp. 504–508. https://doi.org/10.1016/J. Food Chemsitry.2005.09.073
  • Ribeiro, M. I., Fernandes, A. and Cabo, P. (2019). Portuguese consumer: attitude and behavior towards consumption of chestnuts. XII Congreso de Economía Agraria (527-529).
  • Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W., (1999) ‘Phenolic compounds and their role in oxidative processes in fruits’, Food Chemistry. Elsevier, 66(4), pp. 401–436. https://doi.org/10.1016/S0308-8146(99)00093-X
  • Rui Li, Anand Kumar Sharma, Junchao Zhu, Bo Zheng, Gengsheng Xiao, Ling Chen, (2022). ‘Nutritional biology of chestnuts: A perspective review’ Food Chemistry, Food Chemistry 395, Article133575, https://doi.org/10.1016/j.foodchem.2022.133575
  • Shin, D. H. M. J. S. Y. (1981) ‘Effect of Heat Treatments on the Chemical Compositions of Flesh in Chestnut Processing’, Korean Journal of Agricultural Science. Institute of Agricultural Science, CNU, 8(1), pp. 117–125.
  • Singleton, V. L., Orthofer, R. and Lamuela-Raventos, R. M. (1999) ‘Analysis of total phenols and other oxidation substrates and antioxidants employing Folin-Ciocalteu reagent.’, Oxidants and Antioxidants., (299), pp. 152–178.
  • Suárez M. H., Galdón B. R., Mesa D. R., Romero C. D., Rodríguez E., (2012) ‘Sugars, Organic Acids and Total Phenols in Varieties of Chestnut Fruits from Tenerife (Spain)’, Food and Nutrition Sciences. Scientific Research Publishing, 3(6), pp. 705–715. https://doi.org/10.4236/FNS.2012.36096
  • Üstün, N., Tosun, Y. and Serdar, Ü. (1999) ‘Technological properties of chestnut varieties grown in erfelek district of sinop city’, Acta Horticulturae, 494, pp. 107–110. https://doi.org/10.17660/ACTAHORTIC.1999.494.15
  • Vasconcelos, M. C. B. M., Bennett, R. N., Rosa, E. A. S., & Ferreira-Cardoso, J. V., (2009) ‘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(12), pp. 2613–2619. https://doi.org/10.1111/J.1365-2621.2009.02092.X
  • 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. J Agric Food Chem, 55(9), pp. 3508–3516. https://doi.org/10.1021/JF0629080
  • Vasconcelos, M. C. B. M., Nunes, F., Viguera, C. G., Bennett, R. N., Rosa, E. A. S., & Ferreira-Cardoso, J. V., (2010) ‘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(3), pp. 496–505. https://doi.org/10.1111/J.1365-2621.2009.02155.X
  • Wollgast, J. and Anklam, E. (2000) ‘Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification’, Food Research International. Elsevier, 33(6), pp. 423–447. https://doi.org/10.1016/S0963-9969(00)00068-5
  • Yıldız, M. U., Özcan, M. M., Çalıșır, S., Demİr, F., Er, F. (2009) ‘Physico-Chemical Properties of Wild Chestnut (Castanea sativa Mill.) fruit grown in Turkey’, World Applied Sciences Journal, pp. 365–372.
There are 40 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Aslı Eymir 0000-0003-0852-2105

Emrah Karakavuk 0000-0003-3199-7205

Zeynep Eroğlu 0000-0002-6817-546X

Fulya Benzer 0000-0003-1988-4267

Project Number YLTUB016-01.
Publication Date June 29, 2023
Submission Date September 16, 2022
Acceptance Date March 10, 2023
Published in Issue Year 2023 Volume: 7 Issue: 2

Cite

APA Eymir, A., Karakavuk, E., Eroğlu, Z., Benzer, F. (2023). The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. International Journal of Agriculture Environment and Food Sciences, 7(2), 253-259. https://doi.org/10.31015/jaefs.2023.2.2
AMA Eymir A, Karakavuk E, Eroğlu Z, Benzer F. The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. int. j. agric. environ. food sci. June 2023;7(2):253-259. doi:10.31015/jaefs.2023.2.2
Chicago Eymir, Aslı, Emrah Karakavuk, Zeynep Eroğlu, and Fulya Benzer. “The Effect of Boiling and Baking Process on Total Phenolic Compounds and Antioxidant Capacity of Osmanoğlu and Sarıaşlama Chestnuts Grow in Bursa”. International Journal of Agriculture Environment and Food Sciences 7, no. 2 (June 2023): 253-59. https://doi.org/10.31015/jaefs.2023.2.2.
EndNote Eymir A, Karakavuk E, Eroğlu Z, Benzer F (June 1, 2023) The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. International Journal of Agriculture Environment and Food Sciences 7 2 253–259.
IEEE A. Eymir, E. Karakavuk, Z. Eroğlu, and F. Benzer, “The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa”, int. j. agric. environ. food sci., vol. 7, no. 2, pp. 253–259, 2023, doi: 10.31015/jaefs.2023.2.2.
ISNAD Eymir, Aslı et al. “The Effect of Boiling and Baking Process on Total Phenolic Compounds and Antioxidant Capacity of Osmanoğlu and Sarıaşlama Chestnuts Grow in Bursa”. International Journal of Agriculture Environment and Food Sciences 7/2 (June 2023), 253-259. https://doi.org/10.31015/jaefs.2023.2.2.
JAMA Eymir A, Karakavuk E, Eroğlu Z, Benzer F. The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. int. j. agric. environ. food sci. 2023;7:253–259.
MLA Eymir, Aslı et al. “The Effect of Boiling and Baking Process on Total Phenolic Compounds and Antioxidant Capacity of Osmanoğlu and Sarıaşlama Chestnuts Grow in Bursa”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 2, 2023, pp. 253-9, doi:10.31015/jaefs.2023.2.2.
Vancouver Eymir A, Karakavuk E, Eroğlu Z, Benzer F. The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. int. j. agric. environ. food sci. 2023;7(2):253-9.
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