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Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions

Paper ID Volume ID Publish Year Pages File Format Full-Text
19685 43118 2015 10 PDF Available
Title
Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions
Abstract

The aim of this research was to study the chemical composition and processing adaptability of Chinese chestnuts grown in ten different ecological regions. Results, based on the harvest season 2012, showed that geographic locations significantly influenced the nutritional contents and quality traits of Chinese chestnuts. Chestnuts from the central region of China (such as Hubei province) had higher carbohydrate contents than from other regions, those from Guangdong province (deep south) had the highest protein content, and those from Hunan province (south) had the lowest fat content. Moreover, chestnuts from Zhejiang province (south) had the highest polyphenol content and those from Hunan province had the highest flavonoid content. Owing to their high sugar content, Hunan chestnuts were the sweetest. However, principal component analysis indicated that factors other than geographic regions also contributed to compositional and quality variations, indicating the necessity for further investigations.

Keywords
Ascorbic acid (CID: 54670067); Gallic acid (CID: 370); Glucose (CID: 5793); Rutin (CID: 5280805)Chestnut; Nutritional composition; Polyphenol compounds; Flavonoids; Principal component analysis
First Page Preview
Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions
Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 11, 1 September 2015, Pages 33–42
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering