Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

Li, Qian; Shi, Xianhe; Zhao, Qiaojiao; YaHui, Cui; Ouyang, Jie; Xu, Fang

doi:10.1016/j.foodchem.2016.01.068

Cited by 77 publications

(57 citation statements)

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“…Some other minor components were also identified. Most of these aroma compounds were identified in previous studies which focused on the volatile compounds in roasted and boiled Chinese chestnuts (Morini and Maga, 1995b;Li et al, 2016) and other nut products (Lasekan, Alfiand Abbas, 2012;Aponte et al, 2013). Hexanal and heptanal, for example, also identified in roasted Italian chestnut (Krist et al, 2004), were responsible for the fatty-nutty aroma impression of the investigated FRC.…”

Section: Freshly Roasted Chestnut (Frc)mentioning

confidence: 80%

“…Unlike the majority of tree nuts, chestnuts (Castanea sp.,Mill) are characterized by low fat and protein but high carbohydrate content (McCarthy and Meredith, 1980;Senter, Payne, Millerand Anagnostakis, 1994;Morini and Maga, 1995a;Künsch et al, 2001;Silvanini et al, 2014;Moronne et al, 2015;Li et al, 2016). Nevertheless, this fruit is an important source of essential fatty acids (Moronne et al, 2015), mainly linoleic and linolenic acid, which playan important role in preventing cardiovascular diseases and in promoting cerebral and retinal development in infants (Conner, 1997).…”

Section: Introductionmentioning

confidence: 99%

“…Even vacuum-packed or frozen chestnuts are available (Gloaguen, Nourani, andMorvan, 1998, Carocho et al, 2016;Li et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…As pointed out in a review (Maga, 1991), extensive literature has been published on the volatile constituents of different nut varieties (Li et al, 2016;Munekata, 2016). Little studies have been reported on the flavor properties of chestnuts (Krist, Unterweger, Bandion, and Buchbauer, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Volatile Compounds Analysis in Chestnuts and Chocolate-Coated Chestnuts Using GC-MS

Gounga¹,

Omar²,

Amadou³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oChestnut (Castanea sp.) is an important nut crop of the world whose nut is consumed by a large proportion of population and used for different purposes. The objective in this work was to study the flavoring components in fresh roasted chestnut (FRC), roasted freezedried chestnut (RFDC), dark chocolate-coated chestnut (DCC) and milk chocolate-coated chestnut (MCC). A method based on headspace solid-phase micro-extraction (HS-SPME) has been applied for the analysis of volatile components in samples. As a result, 55 volatile organic major compounds were identified in FRC, 44 in RFDC while the processed chestnut with chocolate showed 49 and 43 in MCC and DCC respectively after 180 days storage. Styrene (11.19%), Furfural (10.15%), methyllaurate (9.05%), propanone (6.06%) and butanone (5.08%) were found to be dominant in FRC. However, ethanol, hexanal and butanediol, which were not found in the row material, were identified as important aroma impact compounds in the processed chestnut. These results demonstrate that there is variability in fresh roasted chestnut and the freeze dried one for odorants. The coating process modified strongly the volatile composition of the different types of product, particularly the levels of trans-.beta.-Ionon-5,6-Epoxide, 2-propanone, 2-butanone, acetic acid, furfural, hexanal, ethanol, 2,3-Butanediol and vanillin.

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Section: Freshly Roasted Chestnut (Frc)mentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

“…Even vacuum-packed or frozen chestnuts are available (Gloaguen, Nourani, andMorvan, 1998, Carocho et al, 2016;Li et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Volatile Compounds Analysis in Chestnuts and Chocolate-Coated Chestnuts Using GC-MS

Gounga¹,

Omar²,

Amadou³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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“…Castanea plants are members of the Fagaceae family and are mainly distributed in eastern and southwestern Asia, southern Europe and North America (Li et al 2016). Chinese chestnut (Castanea mollissima Blume) is an important economic species of the Castanea genus and is mainly cultivated in China.…”

Section: Introductionmentioning

confidence: 99%

Establishment of a somatic embryo regeneration system and expression analysis of somatic embryogenesis-related genes in Chinese chestnut (Castanea mollissima Blume)

Wei

Zhou

et al. 2017

Plant Cell Tiss Organ Cult

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embryos were germinated in embryo germination medium consisting of WPM with 0.5 μM NAA and 0.5 μM 6-BA, resulting in shoot regeneration with a 2.1% conversion rate. Additionally, eight embryogenesis-related genes were identified, and the expression profiles of these genes during embryogenesis were analyzed via quantitative real-time RT-PCR (qRT-PCR). The CmSERK, CmLEC1, CmWUS and CmAGL15 genes exhibited high expression in the initial embryo stages, which inferred that these genes played key roles during the initiation of embryogenesis. Studies on embryogenesis-related genes will provide an insight for further elucidating molecular mechanism during somatic embryogenesis of Chinese chestnut. Furthermore, the successful establishment of a somatic embryo regeneration system for Chinese chestnut will lay a significant foundation for a stable genetic transformation system and genetic improvement.Keywords Castanea mollissima · Somatic embryogenesis · Regeneration · Embryogenesis-related genes · Gene expression Abstract Somatic embryogenesis is a reliable and important tool, and the relevant genes controlling this process act as vital roles through the whole development of somatic embryos. However, regeneration via somatic embryogenesis in Chinese chestnut has been impeded and its molecular mechanism is not known. Therefore, firstly we described a protocol for somatic embryo initiation, development, maturation and germination. Embryogenic calli were obtained in embryo initiation medium containing 1.8 μM 2,4-D and 1.1 μM 6-BA, and then were transferred to embryo development medium without any hormones for at least 4 weeks, until cotyledonary embryos appeared. Next, the somatic embryos were transferred to embryo maturation medium containing Gamborg's B-5 Basal Salt Mixture with 0.5 μM NAA and 0.5 μM 6-BA for 3 weeks. Finally, these mature Communicated by: Jose M. Segui-Simarro.Dan Lu, Wei Wei and Wan Zhou have contributed equally to this work. Electronic supplementary materialThe online version of this article

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Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products

Rondanelli

Daglia

Meneghini

et al. 2017

Food Science & Nutrition

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In order to guarantee the highest quality of ready-to-eat cereals and legumes, two different cooking methods have been applied: traditional cooking and sous-vide. Ashes and metals content (magnesium, potassium, iron, zinc, and copper) has been determined and compared in 50 samples of red lentils, peas, Borlotti beans, pearl barley, and cereals soup. All the samples cooked with sous-vide showed a significant increase in the content of minerals with the exception of potassium in cereal soup, iron in Borlotti beans, and magnesium in pearl barley. Ash content increased in legumes and in cereal soup cooked with sous-vide method. The higher different ashes concentration between total samples cooked with traditional cooking and with sous-vide was registered in zinc (+862 mg), iron (+314 mg), potassium (+109 mg), and copper (+95 mg). Sous-vide is preferred as it provides products with a higher concentration of metals compared to the ones cooked with traditional cooking. K E Y W O R D Sashes, cereals, legumes, minerals, sous vide, traditional cooking | INTRODUCTIONHealth is widely regarded as the essential benefit/resource and it is defined as a state of physical, mental, and social well-being achieved by a balanced diet and regular physical activity (WHO, 1948). As the human body needs the right amount of nutrients and bioactive compounds, that is nutraceuticals, a varied diet is required to prevent nutritional and metabolic imbalances (Kalt, 2005;Leong et al., 2013;Nabavi, Russo, Daglia, & Nabavi, 2015).Nowadays, it is important to know not only the type of food that should be consumed, but also the technological and conservation treatments which are preferable in order to assume food with high nutritional values (Li et al., 2016;Ramos dos Reis et al., 2015) and hygienically processed. Moreover, growing number of health-conscious consumers are focusing their attention on food choices even if they lack of time to prepare fresh vegetable dishes and opt for ready-to-eat replacements.Cooking is the main treatment that foods undergo, which has the aim of prolonging storage time, providing an inviting aspect and color, destroying microorganisms and deactivating anti-nutrients or toxic substances naturally present in raw product and of im- Sous-vide packaging prevents the direct contact between food and oxygen reducing the oxidation of pigments such as chlorophyll and carotenoids. Moreover, it improves food security and it allows longer storage of the prepared food.Finally, sous-vide offers greater advantages among cooking methods to which vegetables can be exposed including the conservation of nutritional values, the quality and safety of the food, and a more attractive flavor (García-Segovia et al., 2007Iborra-Bernad et al., 2015.Given this background, the aim of the present study is to evaluate the influence of the cooking methods (traditional boiling and sousvide) on ashes and metals content, which are, respectively, measure of the total amount of minerals and measure of the amount of specific inorganic components...

show abstract

Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

Cited by 77 publications

References 23 publications

Volatile Compounds Analysis in Chestnuts and Chocolate-Coated Chestnuts Using GC-MS

Volatile Compounds Analysis in Chestnuts and Chocolate-Coated Chestnuts Using GC-MS

Establishment of a somatic embryo regeneration system and expression analysis of somatic embryogenesis-related genes in Chinese chestnut (Castanea mollissima Blume)

Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products

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