Abstract
In this study, the chemical compositions and sugar profiles of seventeen local cultivars and two foreign chestnut hybrids, grown in the Marmara Region, Turkey, were examined. The results showed that chestnut hybrids and cultivars have 58.12-69.83 total carbohydrates, 10.59-22.38 total sugars, 2.41-3.41 invert sugar, 6.15-12.44 total protein, 2.09-4.36 ash and 0.87-2.61 total fat values (g 100 g-1 dry matter basis). It was determined that chestnut cultivars generally have over 50% water content and higher starch content (40.99-53.16 g 100 g-1). The sucrose contents of the cultivars were higher than the other sugars. Sucrose, glucose and fructose contents were 10.77-21.66, 0.33-1.13, and 0.15-0.79, respectively (g 100 g-1 dry matter basis). These results stated that chestnuts have rich nutritive substances for human nutrition and health.
Highlights
Turkey has one of the most important and largest productions of chestnut in the world
The results showed that chestnut hybrids and cultivars have 58.1269.83 total carbohydrates, 10.59-22.38 total sugars, 2.41-3.41 invert sugar, 6.15-12.44 total protein, 2.09-4.36 ash and 0.872.61 total fat values (g 100 g-1 dry matter basis)
Glucose, fructose and raffinose are present in significant amounts and may contribute to the identification of a specific chestnut cultivar (Bernárdez et al, 2004; De la Montana Miguelez et al, 2004; Barreira et al, 2010; Warmund et al, 2011; Suarez et al, 2012)
Summary
Turkey has one of the most important and largest productions of chestnut in the world. Chestnuts have played an important role in human nutrition since ancient times. Glucose, fructose and raffinose are present in significant amounts and may contribute to the identification of a specific chestnut cultivar (Bernárdez et al, 2004; De la Montana Miguelez et al, 2004; Barreira et al, 2010; Warmund et al, 2011; Suarez et al, 2012). According to several studies (De La Montana Miguelez et al, 2004; Pereira-Lorenzo et al, 2006; Ertan, 2007; Borges et al, 2008; Silvanini et al, 2014; Yang et al, 2015; Poljak et al, 2016), the chemical composition of chestnut fruits can be changed by cultivar (genotype), environmental factors (climatic conditions, soil characteristics and production practices) and altitude
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