期刊
FOOD CHEMISTRY
卷 128, 期 4, 页码 930-936出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.121
关键词
Chestnut; Polyphenols; Antioxidant activity; Minerals; Trace elements; Chestnuts treatments; Cooking methods; Curing
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. (C) 2011 Elsevier Ltd. All rights reserved.
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