HPLC determination of sugars in varieties of chestnut fruits from Galicia (Spain)

Bernárdez, Montserrat Míguez; Miguélez, J. de la Montaña; Queijeiro, J.Garcı́a

doi:10.1016/s0889-1575(03)00093-0

Cited by 82 publications

(65 citation statements)

References 3 publications

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“…Sucrose is the main sugar present in the chestnut, and it is one of the most important parameters for the assessment of the commercial quality of chestnuts (34,35). Total mass fraction of carbohydrates found in the 'Lovran Marron' ranged between 90.53 and 92.47 g per 100 g dm, with a mean value of 91.50 g per 100 g dm.…”

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%

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

Poljak

Vahčić

Gačić

et al. 2016

Food Technol. Biotechnol.

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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.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Poljak

Vahčić

Gačić

et al. 2016

Food Technol. Biotechnol.

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“…chestnut polyphenolic extracts as a natural source of antioxidants and other beneficial compounds (Attanasio et al, 2004;Bernardez et al, 2004;De La Montana Miguelez et al, 2004;Pereira-Lorenzo et al, 2006). It has been previously shown that many ellagitannins, including castalagin and vescalagin, have potent antitumor, antioxidant, antimicrobial and antimalarial properties (Cerda et al, 2004;Seeram et al, 2005;Reddy et al, 2007).…”

Section: Total Polyphenol and Antioxidant Activitymentioning

confidence: 99%

“…Mert and Erturk (2017) reported kernel composition of 19 local and foreign chestnut cultivars were 5.58-7.35 g/100 g protein; 58.18-66.21 g/100 g total carbohydrates (on the dry matter basis). Bernardez et al (2004) Comparing to the other nuts such as walnut, hazelnut etc., chestnuts differ from other nuts and have lower fat (2.0-5.0%) content. The crude indicate significant classes among the cultivars (p < 0.05).…”

Section: Proximate Compositionmentioning

confidence: 99%

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Akbulut

Bozhuyuk

Erċışlı

et al. 2017

Not Bot Horti Agrobo

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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.

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“…'Angeleno' is a late-maturing plum, which has excellent storage quality [1]. As sweetness is one of the most important tastes in fruits, the acceptability of fruits is affected by content and composition of sugars [2,3,4]. HPLC has been accepted to be the most effective and innovative method for carbohydrate analysis, numerous procedures have been described using various detectors.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Sugar Content and Composition in ‘Angeleno’ Plum Fruit by HPLC-ELSD

Zhao¹,

Li²,

Wang³

et al. 2017

dteees

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Abstract. In order to evaluate the sugar content and composition of 'Angeleno' plum, a method for the simultaneous determination of fructose, glucose, sucrose, sorbitol in Angeleno fruit was developed with HPLC-ELSD .The analysis was performed on an Agilent Zorbax column with a gradient program, acetonitrile-water as the mobile phase . The column temperature was 35 ℃ and flow rate was 1.40 ml/min, evaporative light scattering detector, the drift tube temperature was 80 ℃. The Results showed that 'Angeleno' plum fruit mainly contain fructose, sorbitol, glucose and sucrose , four kinds of sweet substances, the average recoveries in the 92.08% ~101.31%; RSD in the range of 0.52% ~ 3.68%. In a conclusion, the method was accuracy, sensitivity and feasibility to analyze the four kinds of soluble sugar in Angeleno plum fruit.

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HPLC determination of sugars in varieties of chestnut fruits from Galicia (Spain)

Cited by 82 publications

References 3 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'

Chemical Composition of Seed Propagated Chestnut Genotypes from Northeastern Turkey

Evaluation of Sugar Content and Composition in ‘Angeleno’ Plum Fruit by HPLC-ELSD

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