Characterization of various chestnut cultivars by means of chemometrics approach

Peña‐Méndez, Eladia María; Hernández-Suárez, M.; Dı́az-Romero, Carlos; Rodríguez, E.

doi:10.1016/j.foodchem.2007.08.024

Cited by 27 publications

(26 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Regarding micronutrients, Mn (2.14 mg per 100 g dm) was the most abundant in the fruits of the 'Lovran Marron', followed by Fe, Zn and Cu at 1.57, 1.53 and 1.04 mg per 100 g dm, respectively. A similar patt ern was observed by Pereira-Lorenzo et al (40), and Ferreira-Cardoso et al (51 (36), and lower than those reported by Borges et al (48). The micronutrient mass fractions detected in this study are within the ranges reported by Pereira--Lorenzo et al (40).…”

Section: Discussionsupporting

confidence: 91%

“…The average mass fraction of water in the fruits of the 'Lovran Marron' (56.7 g per 100 g) is in line with the data published for other sweet chestnut cultivars, which ranges from 40 to 60 % of water (25,31,36,40,(46)(47)(48)50,51,54,69,70). According to Breisch (71) the water content of chestnuts should be between 49 and 60 % for an adequate conservation.…”

Section: Discussionsupporting

confidence: 79%

“…These data are somewhat higher than those reported by Bellini et al (70) Ash content in the 'Lovran Marron' is 2.43 g per 100 g dm on average. According to the literature data, the average ash content in other cultivars of the sweet chestnut ranged from 1.02 to 3.22 g per 100 g dm (25,31,36,40,(46)(47)(48)51,52). Regarding micronutrients, Mn (2.14 mg per 100 g dm) was the most abundant in the fruits of the 'Lovran Marron', followed by Fe, Zn and Cu at 1.57, 1.53 and 1.04 mg per 100 g dm, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…Studies of the morphological characteristics and/or chemical composition of the fruits for traditional or more recently selected cultivars of the sweet chestnut have been conducted in diff erent countries: Italy (24-29), Spain (10,(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42), Switzerland (43)(44)(45), Portugal (46)(47)(48)(49)(50)(51) and Turkey (52,53). De Vasconcelos et al (54) analyzed literature data for Portugal, Spain, Italy and Greece.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Poljak

Vahčić

Gačić

et al. 2016

Food Technol. Biotechnol.

View full text Add to dashboard Cite

Summary'Lovran Marron' is the only known traditional Croatian variety of the sweet chestnut. The objective of this study is to specify qualitative and quantitative morphological characteristics and to analyze the chemical composition of the 'Lovran Marron' fruits as well as to compare them to Marušnjak fruits (trees from the 'Lovran Marron' seed) and fruits from the local natural sweet chestnut population. Seven morphological characteristics were measured: fruit mass, height, width and thickness, scar length and width, and the length of the longest intrusion of the seed coat into the kernel. Eight qualitative characteristics were estimated: embryony, degree of penetration of the seed coat into the kernel, fruit shape, glossiness and colour, kernel colour, hairiness towards the top of the fruit and the existence of longitudinal stripes. 'Lovran Marron' has desirable qualitative and quantitative fruit characteristics. The Marušnjak trees mostly have intermediate morphological traits of fruits in comparison with 'Lovran Marron' and trees from the natural population. 'Lovran Marron' had the smallest mass fractions on average of: K, Mg, Ca, Na, Mn, Cu and Fe. The highest mass fractions on average of these macro-and microelements were characteristic of the trees from the natural population. The highest average content of carbohydrates was recorded in the 'Lovran Marron' and the lowest in the fruits from the natural population. The Marušnjak fruits had intermediate water, protein, ash, carbohydrates, and macro-and microelement content. The content of Cd and Pb was lower in all samples than the maximum allowed amounts in the sweet chestnut fruits.

show abstract

Section: Discussionsupporting

confidence: 91%

Section: Discussionsupporting

confidence: 79%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Poljak

Vahčić

Gačić

et al. 2016

Food Technol. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…The nutrition components, flavor and taste are varied according the variety, origin area, cultivation and storage condition [3][4][5]. Therefore, evaluating the nutrition components accurately, especially the sugar content, plays an important role in determination of the price, the time for marketing and preservation, the processing methods and the product quality control [6][7][8]. Recently, the sugar content in chestnuts are determined by using chemical approach, which is destructive, time-consuming, laborious and expensive [4].…”

Section: Introductionmentioning

confidence: 99%

Non-destructive Measurement of Sugar Content in Chestnuts Using Near-Infrared Spectroscopy

Liu

et al. 2011

IFIP Advances in Information and Communication Technology

View full text Add to dashboard Cite

Abstract. The chestnut (Castanea) is an important fruit in Europe and Asia. As a highly variable fruit, its quality is graded according to nutrition components, especially according to the sugar content, which are traditionally measured by using chemical methods. However, the traditional methods are time-consuming, laborious, and expensive. Here, we analyzed the sugar content of intact and peeled chestnuts by near-infrared spectroscopy. The spectra of intact and peeled chestnut samples were collected in the wavelength range from 833 nm to 2500 nm. The Sample Set Partitioning based on joint X-Y distances was used when the calibration and validation subsets were partitioned. The predictive models for intact and peeled chestnut samples respectively, were developed using partial least squares (PLS) regression based on the original spectra and the spectra derived from different pretreatments. The PLS models developed from the spectra of peeled samples gave accurate predictions. The correlation coefficient (R 2 ) of the optimized model for calibration set and validation set were 0.90 and 0.86. Although the models established on the spectra of intact samples did not perform excellently, they were still qualified to measure sugar content of the chestnut kernel. The correlation coefficient (R 2 ) of optimized model for calibration set and validation set were 0.89 and 0.59. These results suggested that NIR spectroscopy could be used as a fast and accurate alternative method for the nondestructive evaluation of sugar content in chestnuts during orchard and postharvest processes.

show abstract

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Vasconcelos

Bennett

Rosa

et al. 2010

J. Sci. Food Agric.

191

175

View full text Add to dashboard Cite

Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home-processed and industrial products, e.g. boiled, roasted, frozen, and 'marron glacées'. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non-nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non-nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing.

show abstract

Characterization of various chestnut cultivars by means of chemometrics approach

Cited by 27 publications

References 21 publications

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Morphological Characterization and Chemical Composition of Fruits of the Traditional Croatian Chestnut Variety 'Lovran Marron'

Non-destructive Measurement of Sugar Content in Chestnuts Using Near-Infrared Spectroscopy

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Contact Info

Product

Resources

About