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Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativa Mill.)

Published online by Cambridge University Press:  11 May 2012

Berta Gonçalves ,
Olga Borges ,
Eduardo Rosa ,
João Coutinho  and
Ana Paula Silva
Berta Gonçalves*
Affiliation:
CITAB - Cent. Res. Technol. Agro-Environ. Biol. Sci., Univ. Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal. [email protected]
Olga Borges
Affiliation:
Deleg. Reg. Agric. Nordeste Transmont., Ave. General Humberto Delgado, 5300-167 Bragança, Portugal
Eduardo Rosa
Affiliation:
CITAB - Cent. Res. Technol. Agro-Environ. Biol. Sci., Univ. Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal. [email protected]
João Coutinho
Affiliation:
UTAD-CQ-Cent. Chem., Univ. Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
Ana Paula Silva
Affiliation:
CITAB - Cent. Res. Technol. Agro-Environ. Biol. Sci., Univ. Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal. [email protected]
*
* Correspondence and reprints
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Abstract

Introduction. Chestnut represents one of the most important crops for the Portuguese economy. The most common consumption mode of these fruits is roasted or boiled. In this context, the major aim of our study was to evaluate the amino acid contents and the mineral composition of raw and cooked chestnuts. Materials and methods. Amino acids were determined by HPLC and minerals were determined by molecular absorption spectrophotometry, by atomic absorption spectrophotometry or by flame emission photometry. The most important Portuguese cultivars were evaluated: Aveleira, Boaventura, Côta, Judia, Lada, Lamela, Longal Padrela, Longal Soutos da Lapa, Negra and Martaínha. Results and discussion. The cooking method significantly affected the total amino acid composition with contents in roasted samples 13% and 12 % higher than in boiled and raw chestnuts, respectively. Roasted chestnuts presented higher alanine, arginine, isoleucine, leucine, phenylalanine, threonine, tyrosine and valine contents than either raw or boiled chestnuts. Moreover, serine presented the highest content in raw or roasted chestnut kernels. Regarding the mineral composition, potassium (K) was the predominant macronutrient in the chestnuts, whereas phosphorus (P), calcium (Ca) and magnesium (Mg) were found in low contents. Cooking significantly affected the mineral composition, except for iron (Fe), copper (Cu), and manganese (Mn) contents. In general, calcium decreased upon cooking. K, Ca, Mg and B decreased with boiling. The present data confirm that cooked chestnuts are a good source of amino acids and minerals, both affected by boiling and roasting, which have been associated with positive health benefits.

Keywords

PortugalCastanea sativafruitscookingvariety trialsproximate compositionmineral contentprotein contentfree amino acidsPortugalCastanea sativafruitscuissonessai de variétécomposition globaleteneur en éléments minérauxteneur en protéinesacide aminé librePortugalCastanea sativafrutascocciónensayos de variedadescomposición aproximadacontenido mineralcontenido proteicoaminoácidos libres
Type
Original article
Information
Fruits , Volume 67 , Issue 3 , May 2012 , pp. 201 - 214
Copyright
© 2012 Cirad/EDP Sciences

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