Application of Traditional Cooking Methods in Chestnut Processing: Effects of Roasting and Boiling on Secondary Metabolites and Antioxidant Capacity in <i>Castanea</i> spp. Fruits

Application of Traditional Cooking Methods in Chestnut Processing: Effects of Roasting and Boiling on Secondary Metabolites and Antioxidant Capacity in <i>Castanea</i> spp. Fruits

More information on the effects of traditional cooking methods (roasting or boiling) on the chestnut composition may be important if health-promoting aspects are considered. The main aims of this study were to investigate and describe the phenolic profile and antioxidant capacity of raw, boiled, and...

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Bibliographic Details
Main Authors: Dario Donno, Maria Gabriella Mellano, Valeria Carini, Elena Bergamasco, Giovanni Gamba, Gabriele Loris Beccaro
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Agriculture
Subjects:
processed chestnuts
phenolics
antioxidants
cooking processes
HPLC fingerprinting
Online Access:https://www.mdpi.com/2077-0472/13/3/530

Internet

https://www.mdpi.com/2077-0472/13/3/530

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