Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/14271
Título: Bioactive compounds of chestnuts as health promoters
Autor: Delgado, Teresa
Pereira, J.A.
Casal, Susana
Ramalhosa, Elsa
Palavras-chave: Antioxidand activity
Bioactive compounds
Castanea sativa Miller
Fatty acids
Nutritional composition
Organic acids
Data: 2016
Editora: Bentham Science Publishers
Citação: Delgado, Teresa; Pereira, J.A.; Casal, Susana; Ramalhosa, Elsa (2017) - Bioactive compounds of chestnuts as health promoters. In Silva, Luis Rodrigues da, Silva, Branca Maria Eds. Natural Bioactive Compounds From Fruits And Vegetables As Health Promoters: Part II. Sharjah: Bentham Science Publishers. p. 132-154. ISBN 978-1-68108-244-8
Resumo: Different chestnut species can be cultivated for fruit production, the most valorised part for nutritional purposes. However Castanea sativa Mill., the “European chestnut”, is one of the most valorised worldwide. Its fruits are consumed either raw or after processing, being boiling and roasting the most usual ones. The nutritional composition of fresh chestnut is variable, with interesting amounts of carbohydrates and fibre, together with low fat content, with differences between cultivars and producing regions. In respect to the presence of bioactive compounds, such as phenolic compounds, vitamins, fatty acids, among others, some studies had focused on the fruit benefits to human health but few reported the effect of processing in those compounds. In this context, this chapter intended to review the current knowledge on chestnut composition, together with the influence of diverse post-harvest technologies, such as refrigeration, flame peeling, freezing with CO2, irradiation, boiling and roasting on the bioactive compounds of chestnut.
Peer review: yes
URI: http://hdl.handle.net/10198/14271
ISBN: 978-1-68108-244-8
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