Home |  English version |  Mappa |  Commenti |  Sondaggio |  Staff |  Contattaci Cerca nel sito  
Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2011

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Chemical and biochemical characterisation of an IGP ecotype chestnut subjected

Anno di pubblicazione: 2011

Autori: M. Nazzaro , C. Barbarisi , F. La Cara , M.G. Volpe

Affiliazioni autori: M.Nazzaro,T. Barbarisi,M.G.Volpe- Istituto di Scienze dell’Alimentazione, CNR, Via Roma 52, 83100 Avellino, Italy F. La Cara-Istituto di Biochimica delle Proteine, CNR, Via Pietro Castellino 111, 80131 Napoli, Italy

Autori CNR:

  • MARIA GRAZIA VOLPE

Abstract: This study investigated and compared the polyphenols content, the antioxidant activity, the mineral and trace elements concentrations of raw chestnuts, chestnuts subjected to different cooking methods and cured chestnuts. The aim was to verify the quality of raw fruit and the changes induced from treatments, such as roasting, boiling and curing. The total polyphenol content and the antioxidant activity decreased in cured and heat-treated chestnuts, when compared to raw material, in the following order: cured > roasted > boiled shelled > boiled unshelled fruits. Specific phenolic compounds showed significant effects of cooking treatments, while the concentrations of minerals (Ca, K, Mg, and Na) and trace elements (As, Cd, Cu, Fe, Hg, Mn, Ni, Pb and Zn) also varied.

Pagine da: 930

Pagine a: 936

Rivista:

Food chemistry Applied Science Publishers.
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0308-8146

Numero volume: 128

Parole chiave:

  • Chestnut
  • Chestnuts treatments
  • treatments

Strutture CNR:

Moduli:

 
Torna indietro Richiedi modifiche Invia per email Stampa
Home Il CNR  |  I servizi News |   Eventi | Istituti |  Focus