Publication
Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices
| dc.contributor.author | Delgado, Teresa | |
| dc.contributor.author | Pereira, J.A. | |
| dc.contributor.author | Ramalhosa, Elsa | |
| dc.contributor.author | Casal, Susana | |
| dc.date.accessioned | 2016-11-30T15:21:52Z | |
| dc.date.available | 2016-11-30T15:21:52Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | The aim of the present work was to study the effect of hot-air drying on the quality of chestnut slices, regarding fatty acid and vitamin E composition. Chestnut slices of two varieties, Longal and Judia, were dried in a tray dryer at 50 °C, for 1, 2, 4, 6, 8 and 10 h. Concerning fatty acids, at beginning both varieties presented significant different contents in C16:0, C18:0, C18:1, C18:2cc, C20:0 and C20:1, being C18:2cc the most abundant. Concerning vitamin E, both varieties had similar γ- and δ-tocopherol contents; however, after 10 h of drying their concentrations decreased in Longal (19.2 and 14.4 %, respectively). It was also in slices of Longal variety that a significant decrease was observed in C18:0 (15.0 %), C18:1 (19.4 %), C20:0 (14.3 %) and C20:1 (11.1 %) after 10 h of drying, suggesting this variety to be a little more heat sensible than Judia. Even though some variation on lipid composition was observed along drying of chestnuts, the variety showed to have a higher effect than the drying process itself. Thus, hot air convective drying seems to be an interesting process to apply in the future to this nut in order to produce a healthy snack, not causing potential losses from a nutritional point of view. | pt_PT |
| dc.description.sponsorship | Teresa Delgado acknowledges the Fundação para a Ciência e Tecnologia (FCT) for the financial support through the PhD Grant—SFRH/BD/82285/2011, CIMO through the PEst- OE/AGR/UI0690/2014 Project and REQUIMTE through the UID/ QUI/50006/2013 and NORTE-07-0124-FEDER-000069 projects, as well as POCTEP—Programa de Cooperação Transfronteiriça Espanha-Portugal through the RED/AGROTEC—Experimentation network and transfer for development of agricultural and agro industrial sectors between Spain and Portugal Project. | pt_PT |
| dc.identifier.citation | Delgado, Teresa; Pereira, J.A.; Ramalhosa, Elsa; Casal, Susana (2016). Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices. European Food Research and Technology. ISSN 1438-2377. 242:8, p 1299–1306 | pt_PT |
| dc.identifier.doi | 10.1007/s00217-015-2633-5 | pt_PT |
| dc.identifier.issn | 1438-2377 | |
| dc.identifier.uri | http://hdl.handle.net/10198/13565 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Springer Verlag | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Chestnut fruits | pt_PT |
| dc.subject | Castanea sativa Mill. | pt_PT |
| dc.subject | Drying | pt_PT |
| dc.subject | Fatty acids | pt_PT |
| dc.subject | Vitamin E | pt_PT |
| dc.title | Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F82285%2F2011/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/PEst-OE%2FAGR%2FUI0690%2F2014/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT | |
| oaire.citation.endPage | 1306 | pt_PT |
| oaire.citation.issue | 8 | pt_PT |
| oaire.citation.startPage | 1299 | pt_PT |
| oaire.citation.title | European Food Research and Technology | pt_PT |
| oaire.citation.volume | 242 | pt_PT |
| oaire.fundingStream | SFRH | |
| oaire.fundingStream | 5876 | |
| oaire.fundingStream | 5876 | |
| person.familyName | Pereira | |
| person.familyName | Ramalhosa | |
| person.givenName | José Alberto | |
| person.givenName | Elsa | |
| person.identifier.ciencia-id | 611F-80B2-A7C1 | |
| person.identifier.ciencia-id | 1A1D-FC05-A05D | |
| person.identifier.orcid | 0000-0002-2260-0600 | |
| person.identifier.orcid | 0000-0003-2503-9705 | |
| person.identifier.rid | L-6798-2014 | |
| person.identifier.scopus-author-id | 57204366348 | |
| person.identifier.scopus-author-id | 6602978189 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | restrictedAccess | pt_PT |
| rcaap.type | article | pt_PT |
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