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...

Descripción completa

Detalles Bibliográficos
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:
Article
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

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537430/
https://www.ncbi.nlm.nih.gov/pubmed/34686001
http://dx.doi.org/10.3390/plants10102192

Ejemplares similares