Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Silvia FEDORKOVÁ, Janette MUSILOVÁ, Monika ŇORBOVÁ, Alena VOLLMANNOVÁ, Natália ČERYOVÁ, Judita LIDIKOVÁ
Sweet chestnuts are highly regarded and widely consumed throughout Europe because of their nutritional composition and health benefits, which have become important in the human diet, for example, in gluten-free diets. This study aims to assess the impact of heat treatment using the UV-VIS spectrophotometry methods. TPC values (mg GAE/g DW - dried weight) ranged from 1.935 to 6.165 (raw flesh), 1.676 to 4.342 (boiled samples), 1.580 to 3.091 (roasted samples), 1.193 to 8.272 (microwaved samples), and 2.556 to 5.655 (steamed samples). The DPPH values (μmol TE/g DW) for raw flesh ranged from 4.232 to 5.094, for boiled samples from 3.396 to 5.147, for roasted samples from 3.185 to 4.726, for microwaved samples from 2.798 to 5.816, and for steamed samples from 4.441 to 5.171. The FRAP antioxidant activity (μmol TE/g DW) values ranged from 10.971 to 207.11 (raw flesh), 4.058 to 134.651 (boiled samples), 11.954 to 132.476 (roasted samples), 7.795 to 179.129 (microwaved samples), and 17.468 to 367.957 (steamed samples). Among the methods used, steaming and microwaving had the greatest impact on total polyphenol content and antioxidant activity (DPPH, FRAP).
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