Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.).

Giovanni Caprioli,Doaa Abouelenein,Gianni Sagratini,Germana Borsetta,Ahmed M Mustafa,Rehab H Abd-Allah,Laura Acquaticci,Sauro Vittori,Laura Alessandroni,Filippo Maggi

doi:10.3390/plants10102192

Giovanni Caprioli, Doaa Abouelenein + Show 8 more

Open Access

https://doi.org/10.3390/plants10102192

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Abstract

Sweet chestnuts (Castanea sativa Mill.) are highly prized nuts, and the consumption of fresh chestnuts is usually preceded by roasting, boiling, and frying. The aim of this work was to simultaneously analyze 29 polyphenolic compounds for the first time in raw, boiled, roasted, and fried chestnut seeds and shells using HPLC-MS/MS. Principal component analysis depending on the HPLC-MS/MS results showed that roasting, boiling, and frying affected the contents of 25 detected phenolic compounds in a unique way, of which the most notable phenolics were gallic acid, ellagic acid, and (+)-catechin. Additionally, total polyphenolic content (TPC) was measured via the Folin–Ciocalteu method, and TPC in seeds and inner and outer shells was increased in all treatments except for microwave-roasted seeds. Furthermore, the higher TPC in the inner and outer shells when compared to seeds supported their higher antioxidant activity (AOA) determined via the DPPH experiment. AOA of seeds was increased in all treatments, while the AOA of shells was higher in roasting and lower in boiling and frying treatments. The assessment of these changes is necessary so that chestnut seed consumption and the recycling of their shells as a natural source of antioxidants can be maximized.

Highlights

Chestnuts are geographically distributed in three main regions: Europe (Castanea sativa Mill.), North America (C. dentata Borkh), and Asia (C. creanata in Japan, and C. mollissima Bl. in Korea and China) [1]
These results were consistent with HPLC analyses, which indicated that Total Polyphenol Content (TPC) in order were: oven-roasted seeds > boiled seeds > fried seeds > raw seeds > microwaveroasted seeds
The HPLC-MS/MS method was utilized to simultaneously analyze, for the first time, 29 polyphenolic compounds belonging to the phenolic acids, proanthocyanidins, flavan-3-ols, flavonols, and flavones in raw, boiled, roasted, and fried chestnut seeds and shells

Summary

Introduction

Chestnuts (family Fagaceae) are geographically distributed in three main regions: Europe (Castanea sativa Mill.), North America (C. dentata Borkh), and Asia (C. creanata in Japan, and C. mollissima Bl. in Korea and China) [1]. Sweet chestnuts (Castanea sativa Mill.) seeds are highly prized nuts in the south of Europe, and they have been common ingredients in the diets of the Mediterranean countries for a long time. The consumption and use of chestnuts has increased due to the various commercial chestnut products present in the market, for example, frozen nuts, and chestnut purée and flour. Consumers prefer the fresh products, which are considered to have better quality and greater positive effects on health. Plants, including medicinal plants and food plants, produce a wide range of bioactive secondary metabolites such as polyphenolic compounds, which are considered an integral part of human diets and are very common bioactive constituents [3]. Polyphenolic compounds have attracted more interest and attention due to their significant health benefits

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