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Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)

Sweet chestnuts (Castanea sativa Mill.) are highly prized nuts, and the consumption of fresh chestnuts is usually preceded by roasting, boiling, and frying. The aim of this work was to simultaneously analyze 29 polyphenolic compounds for the first time in raw, boiled, roasted, and fried chestnut see...

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Autores principales: Mustafa, Ahmed M., Abouelenein, Doaa, Acquaticci, Laura, Alessandroni, Laura, Abd-Allah, Rehab H., Borsetta, Germana, Sagratini, Gianni, Maggi, Filippo, Vittori, Sauro, Caprioli, Giovanni
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537430/
https://www.ncbi.nlm.nih.gov/pubmed/34686001
http://dx.doi.org/10.3390/plants10102192
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author Mustafa, Ahmed M.
Abouelenein, Doaa
Acquaticci, Laura
Alessandroni, Laura
Abd-Allah, Rehab H.
Borsetta, Germana
Sagratini, Gianni
Maggi, Filippo
Vittori, Sauro
Caprioli, Giovanni
author_facet Mustafa, Ahmed M.
Abouelenein, Doaa
Acquaticci, Laura
Alessandroni, Laura
Abd-Allah, Rehab H.
Borsetta, Germana
Sagratini, Gianni
Maggi, Filippo
Vittori, Sauro
Caprioli, Giovanni
author_sort Mustafa, Ahmed M.
collection PubMed
description Sweet chestnuts (Castanea sativa Mill.) are highly prized nuts, and the consumption of fresh chestnuts is usually preceded by roasting, boiling, and frying. The aim of this work was to simultaneously analyze 29 polyphenolic compounds for the first time in raw, boiled, roasted, and fried chestnut seeds and shells using HPLC-MS/MS. Principal component analysis depending on the HPLC-MS/MS results showed that roasting, boiling, and frying affected the contents of 25 detected phenolic compounds in a unique way, of which the most notable phenolics were gallic acid, ellagic acid, and (+)-catechin. Additionally, total polyphenolic content (TPC) was measured via the Folin–Ciocalteu method, and TPC in seeds and inner and outer shells was increased in all treatments except for microwave-roasted seeds. Furthermore, the higher TPC in the inner and outer shells when compared to seeds supported their higher antioxidant activity (AOA) determined via the DPPH experiment. AOA of seeds was increased in all treatments, while the AOA of shells was higher in roasting and lower in boiling and frying treatments. The assessment of these changes is necessary so that chestnut seed consumption and the recycling of their shells as a natural source of antioxidants can be maximized.
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spelling pubmed-85374302021-10-24 Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.) Mustafa, Ahmed M. Abouelenein, Doaa Acquaticci, Laura Alessandroni, Laura Abd-Allah, Rehab H. Borsetta, Germana Sagratini, Gianni Maggi, Filippo Vittori, Sauro Caprioli, Giovanni Plants (Basel) Article Sweet chestnuts (Castanea sativa Mill.) are highly prized nuts, and the consumption of fresh chestnuts is usually preceded by roasting, boiling, and frying. The aim of this work was to simultaneously analyze 29 polyphenolic compounds for the first time in raw, boiled, roasted, and fried chestnut seeds and shells using HPLC-MS/MS. Principal component analysis depending on the HPLC-MS/MS results showed that roasting, boiling, and frying affected the contents of 25 detected phenolic compounds in a unique way, of which the most notable phenolics were gallic acid, ellagic acid, and (+)-catechin. Additionally, total polyphenolic content (TPC) was measured via the Folin–Ciocalteu method, and TPC in seeds and inner and outer shells was increased in all treatments except for microwave-roasted seeds. Furthermore, the higher TPC in the inner and outer shells when compared to seeds supported their higher antioxidant activity (AOA) determined via the DPPH experiment. AOA of seeds was increased in all treatments, while the AOA of shells was higher in roasting and lower in boiling and frying treatments. The assessment of these changes is necessary so that chestnut seed consumption and the recycling of their shells as a natural source of antioxidants can be maximized. MDPI 2021-10-15 /pmc/articles/PMC8537430/ /pubmed/34686001 http://dx.doi.org/10.3390/plants10102192 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mustafa, Ahmed M.
Abouelenein, Doaa
Acquaticci, Laura
Alessandroni, Laura
Abd-Allah, Rehab H.
Borsetta, Germana
Sagratini, Gianni
Maggi, Filippo
Vittori, Sauro
Caprioli, Giovanni
Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
title Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
title_full Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
title_fullStr Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
title_full_unstemmed Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
title_short Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
title_sort effect of roasting, boiling, and frying processing on 29 polyphenolics and antioxidant activity in seeds and shells of sweet chestnut (castanea sativa mill.)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537430/
https://www.ncbi.nlm.nih.gov/pubmed/34686001
http://dx.doi.org/10.3390/plants10102192
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