Chestnuts, a "Comfort" Healthy Food?

Mujić, Ibrahim; Agayn, Venetka; Živković, Jelena; Velić, Darko; Jokić, Stela; Alibabić, Vildana; Rekić, Amela

doi:10.17660/actahortic.2010.866.88

Cited by 14 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nut weight of 12 chestnut genotypes were comparable to previously selected genotypes of chestnuts in China (Ding, 1993), in India (Pandit et al 2011), in Slovenia (Solar et al 2005) and in Bosnia & Herzegovina (Mujic et al, 2010).…”

Section: Selected 13 New Chestnut Genotypes Insupporting

confidence: 67%

“…In our study, kernel ratio of 12 genotypes was similar to other studies (Serdar, 2002;Ertan et al 2007). Mujic et al (2010) reported the percentage of kernel was ranged from 78.5 to 87.3% in non-grafted chestnuts in Bosnia & Herzegovina. Ertan (2007) reported percentage of kernel among European chestnuts from ten different areas in Turkey between 75.9 to 86.1%.…”

Section: Selected 13 New Chestnut Genotypes Inmentioning

confidence: 99%

“…Chestnuts contain high amount of carbohydrates, protein and dietary fiber. In addition, chestnuts differ from the other nuts for their low fat and salt content, which make them ideally suited for human nutrition and health (Mujic et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Akbulut

Bozhuyuk

Erċışlı

et al. 2017

Not Bot Horti Agrobo

View full text Add to dashboard Cite

Turkey ranked third place in the world for chestnut production after China and Bolivia and the country has unique chestnut populations including valuable and diverse seed propagated chestnut genotypes. In this study, chestnuts (Castanea sativa) were collected during the 2016 harvest season from Northeastern part of Turkey from promising 12 different seedling origin genotypes. Tree growth habit, nut weight, kernel ratio, kernel color, moisture, crude protein, crude fat, dietary fiber, total polyphenols, antioxidant activity and fatty acid content of fruits belongs to 12 genotypes were determined. The results showed that, the majority of genotypes had semi upright tree growth habit. The nut weight and kernel ratio were between 5.05 g (K-10) and 10.10 g (K-5) and 71.10% (K-1) and 82.44% (K-3) among genotypes. The total crude fat content ranged from 0.87% (K-7) to 2.61% (K-1) while the crude protein ranged from 4.80% (K-7) to 7.65% (K-1). The dietary fiber content made up no more than 3.61% of the remaining portion of the kernel. It was found that total polyphenols was between 1.66 and 2.70 g GAE/kg and antioxidant activity was between 5.80 and 9.07 μmol Trolox equivalent/g dry weight basis. Oleic and linoleic acid were the major fatty acids in all chestnut fruits and followed by palmitic and linolenic acid. The results showed that there was enough variations among seed propagated chestnut genotypes for most of the searched parameters and this highlights the importance of conserving the genotypes, as their high levels of heterogeneity allow them to respond to abiotic and biotic stresses and adapt to low-input farming systems.

show abstract

Section: Selected 13 New Chestnut Genotypes Insupporting

confidence: 67%

Section: Selected 13 New Chestnut Genotypes Inmentioning

confidence: 99%

See 1 more Smart Citation

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Akbulut

Bozhuyuk

Erċışlı

et al. 2017

Not Bot Horti Agrobo

View full text Add to dashboard Cite

show abstract

“…Chestnuts contain high carbohydrates, protein and dietary fibre. In addition, chestnuts differ from other nuts for their low fat and salt content, which make them ideally suited for human nutrition and health (Mujić et al, 2010). Carbohydrates are the relevant components in chestnut, especially starch, followed by sucrose.…”

Section: Introductionmentioning

confidence: 99%

Chemical Compositions and Sugar Profiles of Consumed Chestnut Cultivars in the Marmara Region, Turkey

Mert

Ertürk

2017

Not Bot Horti Agrobo

View full text Add to dashboard Cite

In this study, the chemical compositions and sugar profiles of seventeen local cultivars and two foreign chestnut hybrids, grown in the Marmara Region, Turkey, were examined. The results showed that chestnut hybrids and cultivars have 58.12-69.83 total carbohydrates, 10.59-22.38 total sugars, 2.41-3.41 invert sugar, 6.15-12.44 total protein, 2.09-4.36 ash and 0.87-2.61 total fat values (g 100 g -1 dry matter basis). It was determined that chestnut cultivars generally have over 50% water content and higher starch content (40.99-53.16 g 100 g -1 ). The sucrose contents of the cultivars were higher than the other sugars. Sucrose, glucose and fructose contents were 10. 77-21.66, 0.33-1.13, and 0.15-0.79, respectively (g 100 g -1 dry matter basis). These results stated that chestnuts have rich nutritive substances for human nutrition and health.

show abstract

“…Almost half of the fresh weight of chestnut kernel is made up of water, with carbohydrates being the major component of their dry matter (almost 50%). They also contain starch and sucrose (Berna´rdez, Migue´lez, & Queijeiro, 2004), thus making them a healthy food (Mujic et al, 2009). Chestnuts also present significant levels of Mg, Mn, K, Cu, P, and Fe, and also vitamin C, vitamin B6, thiamine, folate, and riboflavin (De Vasconcelos et al, 2007;Mujic et al, 2009;Pereira-Lorenzo et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of the growing degree-days on chemical and technological properties of chestnut fruits (var. “Judia”)

Dinis

Peixoto

Ferreira‐Cardoso

et al. 2012

CyTA - Journal of Food

View full text Add to dashboard Cite

Chestnuts, a "Comfort" Healthy Food?

Cited by 14 publications

References 0 publications

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Chemical Compositions and Sugar Profiles of Consumed Chestnut Cultivars in the Marmara Region, Turkey

Influence of the growing degree-days on chemical and technological properties of chestnut fruits (var. “Judia”)

Contact Info

Product

Resources

About