Chestnut Fruits Research Articles

The influence of seasonality on total fat and fatty acids profile, protein and amino acid, and antioxidant properties of traditional Italian flours from different chestnut cultivars

Chestnut (Castanea sativa Mill.) is an important fruit crop, representing a fundamental economic resource in rural areas. The consumption of chestnut fruit has increased in recent years, after decades of neglect due to high prices and loss of food traditions. Nevertheless, chestnut is a precious food, since it is a source of starch, essential fatty acids, essential amino acids, antioxidants and vitamins. Moreover, chestnut flour can be used in gluten free formulations. The aim of this work was to evaluate by proximate analysis the fatty acids and amino acids profile and the antioxidant capacity of nine native cultivars from Emilia Romagna region, for two consecutive years. By using 2-way ANOVA analysis considering the factors “C. sativa cultivar” and “harvesting year” it was possible to state the non-dependence of carbohydrates on these two factors. On the contrary, the variability of crude fat, crude proteins, free amino acids profile and total antioxidant capacity depend both on cultivar and harvesting year. Chestnut flours are a good source of oleic and linoleic acids: their levels, together with that of palmitic acid, are affected by the cultivar; stearic and linolenic acid variability is instead due to the harvest year. The nutritional data from this research can provide useful information for the bakery industry, in view of the new trend of functional products able to merge tradition and innovation.

The transition of chestnut (Castanea sativa Miller) from timber to fruit tree: Cultural and economic inferences in the Italian peninsula

Anthracological analysis has been carried out in the Medieval site of Miranduolo, a rural settlement in southern Tuscany with a sequence of occupation between the 7th and 14th century AD. Between the 7th and mid-9th century AD, during the phase of a Lombard farming village, the strong presence of Castanea sativa as timber for building showed that chestnut was the preferred species for carpentry and fuelwood, suggesting coppice management of chestnut woods for timber production. The Miranduolo data, set against the archaeobotanical data in the literature, rejected the hypothesis of chestnut cultivation as a fruit tree and corroborated the hypothesis that the plant was initially used for timber production during the Early Middle Ages, continuing the woodworking tradition of the Roman period. From the mid-9th century AD, during the Carolingian feudal system, chestnut in the feudal estate of Miranduolo ceased to be used for building and firewood, while deciduous Quercus was preferred. At the same time, chestnut fruits began to be picked and kept in warehouses at the disposal of the feudal lord, suggesting the management of chestnut woods for fruit production. Comparison with existing archaeobotanical data revealed that chestnut cultivation for fruits began in this period in other Italian regions also, encouraged by different economic systems. From the 10th century, in Miranduolo chestnut was exploited both for timber and fruit suggesting the abundance of this resource in high managed stands. Comparison with coeval archaeological sources, archaeobotanical data and pollen records suggested from this period the strong expansion of this species that gradually took place throughout central and southern Italy, becoming a ‘multifunctional’ high-forest. The current chestnut forest landscape in central Italy is thus of human origin, expanding and changing over about 1000 years of cultivation.

Starch transitions of different gluten free flour doughs determined by dynamic thermal mechanical analysis and differential scanning calorimetry

Gluten-free flour doughs (three from different maize varieties and one from chestnut fruit) processed at the same consistency level (1.10±0.07Nm) with different water absorption were used to determine the starch transitions by means of two different experimental techniques, differential scanning calorimetry (DSC) and dynamic thermal mechanical analysis (DMTA). The ranges of temperatures of gelatinization (G), amylopectin melting (M1), amylose–lipid complexes melting (M2) and amylose melting (M3) for all tested flour doughs were determined by both experimental techniques with acceptable agreement between them. The starch transitions in DMTA were determined by means of the elastic modulus (G, M1 and M2) or damping factor (G, M3) evolution with temperature. The temperatures and enthalpies of the transitions depended on water content, the nature and characteristics (mainly damaged starch) of the starch and the presence of other compounds (mainly lipid and sugars) in the flour doughs.

CHESTNUT FRUITS IN HIGH-CO2-MODIFIED ATMOSPHERE

Chestnuts are typical seasonal fruits that are perishable and maintain their optimal commercial quality for only a relatively brief period. The most common postharvest method consists of cold or hot water treatment, which was developed in Italy during the 1930s. The goal of this study was to store fresh chestnuts for a maximum period of 90 days at 1±1°C and 90-95% relative humidity (RH) using a modified atmosphere (MA; 80% CO2, 15% N2, 5% O2). The hybrid cultivar ‘Bouche de Betizac’ (C. sativa Mill. A— C. mollissima Blume) and the European chestnut ‘Garrone Nero’ (C. sativa Mill.) were obtained from the Agrifrutta Soc. Coop. SRL (Piedmont, Italy) commercial orchard and stored in pallet bags in a CO2-enriched atmosphere. Two different types of materials, a traditional polyethylene film (120 µm thick) and a bio-based film derived from starch (180 µm thick), were used to maintain the MA. For controls, chestnuts were treated with a cold-water bath and stored under normal atmospheric (NA) conditions. The MA storage was evaluated based on the evolution of the gas inside the storage environment and the water content (%), marketability (%), and starch content (%) of fruits. Both cultivars exhibited a low water content (%) under MA storage conditions. The starch content does not appear to be influenced by the MA. The ‘Bouche de Betizac’ fruits were considered marketable after up to 60 days of storage, whereas the ‘Garrone Nero’ fruits remained marketable for up to 90 days. Thus, the use of a high-CO2-modified atmosphere is a possible alternative to a cold-water bath for storing fresh chestnut fruits.

Dissolution and hydrolysis of fibre sludge using hydroxyalkylimidazolium hydrogensulphate ionic liquids

The dissolution and hydrolysis of wet fibre sludge in ionic liquids (ILs) with different reaction conditions are performed in this study. Novel types of hydroxyalkylimidazolium hydrogensulphate ILs, [glymim]HSO4, [hemim]HSO4 and [hpmim]HSO4, are especially designed and aimed to combine the dissolution and hydrolysis of wet fibre sludge in a one-step pretreatment. The results were obtained based on the analysis of total reducing sugars (TRS) with the DNS method. The dissolution and hydrolysis of fresh wild horse chestnut fruit (Aesculus hippocastanum) with the same ILs were also carried out as a comparison reference. Since fibre sludge is cellulose based and horse chestnut fruit is starch based, a direct comparison of the difference in functions between these ILs in one-step dissolution and hydrolysis were analysed based on the results.

Physicochemical Properties of Extruded Chestnut Fruit at Various Conditions

The effects of extrusion conditions on the physicochemical properties of extruded chestnut fruit were determined by analyzing expansion index, specific length, bulk density, water solubility index (WSI), water absorption index (WAI), reducing sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, total phenolic compound, flavonoid content and tannin content. The extrusion conditions contained moisture contents of 22, 25 and 28%, screw speeds of 200 and 250 rpm, melt temperatures of 110, 120 and 130C. The expansion index decreased as the moisture content increased from 22% to 25%. In contrast, the specific length and bulk density increased along with increasing moisture content. WSI and WAI were found to increase through the extrusion process. The reducing sugar, DPPH radical-scavenging activity, total phenolic compound and flavonoid content all decreased. The tannin content of the extruded chestnut fruit was 2.94 to 4.23 mg/g lower than the non-extruded chestnut. Based on these results, extrusion-cooking may be useful for tannin reduction and applied in value-added chestnut related products such as snacks, noodles and beverages etc.

Altitude effects on fruit morphology and flour composition of two chestnut cultivars

Environmental conditions may significantly affect both the chemical composition and the morphological parameters of chestnuts. The aim of this work was the evaluation of altitude effects on flour chemical composition and on fruit morphological parameters of different chestnut cultivars (Luetta e Leccardina), grown at two different altitude levels (700 and 1000m.a.s.l.). In particular, crude protein, crude fat, amino acid and essential fatty acid content were determined on flours. The two genotypes were also studied from a morphological standpoint, by a biometric and descriptive evaluation of fruits at the different altitudes. Compositional and morphological data were statistically evaluated by ANOVA. The altitude influence on chestnut fruit and flour was ascertained; besides significant differences between the two cultivars, equally significant were the differences within each cultivar when plants grown at different altitudes were compared.

Antibacterial activity of two varieties of water chestnuts (Trapa sp.)

Context: Water chest nut (Trapa sp.), an aquatic fruit plant has been used in some area of the rural people of Bangladesh for the treatment of some chronic diseases. Objective: The main objective of this study is to investigate the antibacterial activities of the two varieties (red and green) of water chest nuts. Material and Methods: The antibacterial activities of the methanol extracts of two varieties of water chestnut fruits were studied against a number of human pathogenic bacterial species by using the disc diffusion method. The antibiotic Kanamycin (30 ?g) was used as standard. Results: The methanol extract of red variety of water chestnut showed high antibacterial potential (31 mm) against Bacillus subtilis at concentration of 600 ?g. On the other hand, green variety showed highest antibacterial activities (12 mm) against Staphylococcus aureus at concentration of 600 ?g. In disc diffusion assay, the methanol extract of red variety was found to have a significant antibacterial efficiency as compared to the methanol extract of green variety of water chestnut. Conclusion: These findings pinpoint the efficiency of these extracts to inhibit microbial growth. It may lead to the development of a new phyto-medicine. DOI: http://dx.doi.org/10.3329/jbs.v20i0.17725 J. bio-sci. 20: 115-123, 2012

Herbal Haemorrhoidal Cream for Haemorrhoids

Although hemorrhoids are one of the most common diseases in the world, the exact etiology underlying the development of hemorrhoids is not clear. Many different ointments are currently used to treat hemorrhoids; however, there is little evidence of the efficacy of these treatments to support their use. The aim of this study was to compare different herbal creams used for the treatment of hemorrhoids. Twenty-eight male Wistar albino rats, 6-8 weeks old and weighing 160-180 g, were used in this study as 1-control, 2-croton oil, 3-croton oil+fig leaves+artichoke leaves+walnut husks and 4-croton oil+fig leaves+artichoke leaves+walnut husks+horse chestnut fruit. After 3 days of croton oil application, rats were treated with 0.1 ml of cream or saline twice a day for 15 days by syringe. Tissue and blood samples were collected for histological, immunohistochemical and biochemical studies. Statistical significance was determined using one-way ANOVA followed by Tukey's multiple comparison tests. Croton oil administration resulted in severe inflammation. The third group showed partial improvement in inflammation; however, the greatest degree of improvement was seen in the fourth group, and some recovered areas were observed. Myeloperoxidase immunoreactivity was found to be decreased in the third and fourth groups compared to the second group. Additionally, biochemical analyses (Myeloperoxidase, Malondyaldehyde, nitrate/nitrite and nitrotyrosine levels and Superoxide Dismutase activity) were in agreement with the histological and immunohistochemical results. In conclusion, croton oil causes inflammation in the anal area and results in hemorrhoids. Treatment with our herbal hemorrhoid creams demonstrated anti-inflammatory and anti-oxidant effects in this model.

Lipid composition of Castanea sativa Mill. and Aesculus hippocastanum fruit oils

Sweet and horse chestnut fruit contain carbohydrates, fibers, proteins, lipids, vitamins, glycosides and coumarin. The lipids are rich in biologically active substances as fatty acids, phospholipids, sterols and tocopherols. The fruit has been used as food, and for medicinal purposes to treat inflammatory and vascular problems. The fruits of sweet and horse chestnut contain 20 and 81 g kg(-1) glyceride oil respectively. The content of phospholipids in the oils was 49 and 3 g kg(-1). Sterols were found to be 8 and 12 g kg(-1). In the tocopherol fraction (1920 and 627 mg kg(-1)) γ-tocopherol predominated in the sweet chestnut oil (927 g kg(-1)); γ-tocopherol (591 g kg(-1)) and α-tocopherol (402 g kg(-1)) in horse chestnut oil. Palmitic, oleic and linoleic acids predominated in the triacylglycerols. Higher quantities of palmitic and oleic acids were established in the phospholipids and sterol esters. The fruits of horse and sweet chestnut have a close lipid composition. The oils are rich in essential fatty acids, such as linoleic and linolenic, as well as biologically active substances: phospholipids, sterols and tocopherols. This fact determines the good food value of sweet chestnut fruit and the possibilities for use of horse chestnuts in pharmacy and for technical purposes.

Phenolic compounds and antioxidant activities of chestnut (Castanea sativaMill.) fruits

Introduction Anatolia is one of the original centers of European chestnut production. Therefore, chestnut fruits were procured from four regions, 16 provinces in which chestnuts are grown in Turkey and examined in terms of phenolic content, antioxidant activity and some phenolic compounds. Objectives Chestnut has become increasingly important because of positive health effects. We aimed to determine whether chestnut is a natural antioxidant source and to learn the phenolic profiles of chestnuts of some provinces of Turkey. Methods Total phenolic contents,total antioxidant capacities and specific phenolic compounds of chestnuts were determined. Fifteen antioxidant standards were used in high-performance liquid chromatography with diode-array etection for phenolic compounds’ analyses. Results The results show that the total phenolic contents varied between 5 mg GAE g -1 DM and 32.82 mg GAE g -1 DM.All chestnut samples had no significant differences statistically in terms of total antioxidant capacity. Among the specific phenolic analytes, myricetin, kaempferol, fumaric acid and quercetin were not found in any chestnut. In all chestnut samples, vanillic acid was determined in relatively high amounts. Conclusion It could be concluded that total phenolic contents and specific phenolic compounds varied between the provinces; the total antioxidant capacities were nearly the same statistically in Turkey.

Influence of the growing degree-days on chemical and technological properties of chestnut fruits (var. “Judia”)

The influence of different edaphoclimatic conditions in “Judia” variety from seven different localities in the Trás-os-Montes region was evaluated with respect to metabolites, fatty acids, and technological properties. Significant correlations between edaphoclimatic conditions and moisture content, crude protein and especially fatty acids were investigated. Alfândega da Fé, with 2032 °D (degree-day), has the best corrected caliber and the lowest percentage of depth kernel wrinkles. However, the coldest localities (1597 °D and 1971 °D) had the highest moisture, crude protein, soluble sugars, and starch content and a clear prevalence of polyunsaturated fatty acids. The moisture loss of the chestnut fruits was also different among localities, which could lead to a different economic value. This study is important because it supplies the knowledge that trees from the same variety can produce different quality fruits depending on their origin of growth and the influence of different edaphoclimatic conditions.

EFFECT OF SHORTENINGS ON THE RHEOLOGY OF GLUTEN‐FREE DOUGHS: STUDY OF CHESTNUT FLOUR WITH CHIA FLOUR, OLIVE AND SUNFLOWER OILS

ABSTRACTEffects of chia flour (CHF, up to 7.5%), olive oil (up to 10.0%) and sunflower oil (up to 10.0%) on mixing and rheological behavior for chestnut flour (CF) doughs were studied using Mixolab device and a controlled‐stress rheometer. Steady‐shear (0.01 to 10/s) and oscillatory (1 to 70 rad/s at 0.1% strain) tests were carried out at 30C. Apparent viscosity of doughs at each shear rate and storage modulus at each angular frequency decreased with increasing additives content. Elastic properties at CHF content higher than 4.0% remained constant with increasing additive. Experimental flow curves and mechanical spectra were successfully fitted using Williamson and power models, respectively. Gelatinization temperatures increased with CHF and remained constant with oils addition.PRACTICAL APPLICATIONSAs celiac disease is becoming more common nowadays the consumers' demand for gluten‐free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of shortenings (chia flour, olive and sunflower oils) on the rheological performance of gluten‐free doughs based on chestnut flour (CF) using different experimental techniques. Tested additives are studied over a content range of industrial interest. The effect of these additives on the CF doughs is essential in order to get formulations with a suitable technological aptitude. Finally, this study tries to provide additional economic value to seasonal products as chestnut fruit by means of the industrial manufacture of new flour products.

Perubahan Anti Nutrisi pada Silase Buah Semu Jambu Mete sebagai Pakan dengan menggunakan Berbagai Aras Tepung Gaplek dan Lama Pemeraman (Change of Antinutritive Value of Chestnut Fruit (Anacardium occidentale) Silage in Combination with Various Level of

<p>The objective of this experiment was to evaluate antinutritive value of chestnut fruit silage in combination with various level of cassava meal addition and time of fermentation. The study was conducted for 8 month at Ratulodong<br />countryside, district of Tanjung Bunga and at Nutrition and Fodder Laboratory. This experiment was conducted in 2 treatment factors with 3 replication. The first factor was various level of cassava meal e.i. 0, 3, 6, and 9%, and the<br />second factor was time of fermentation e.i. 20, 40, and 60 days. The result showed that silage technonogy with various cassava meal level and fermentation time significantly (P<0.01) decreased antinutritive value of chestnut fruit. Tannin<br />content decreased in line with increasing level of cassava meal and time of fermentation. Higher tannin at 0% cassava meal with fermentation time of 20 days (0.35%), and lower at 3% cassava meal with fermentation time of 40 days<br />(0.06%). The highest phytic acid content at 9% cassava meal with fermentation time of 40 days (5.48%), and the lowest at 6% cassava meal with fermentation time of 20 days (2.38%). Tannin and phytic acid content were decreased during<br />fermentation process and lower than fresh fruit chestnut. It could be concluded that silage technonogy could be applied at chestnut fruit. This technology increased the benefit of chestnut fruit as feed ingredient because it decreased<br />antinutritive value. The lowest antinutritive value at 0% cassava meal with fermentation time of 60 days.</p><p>(Key words: Silage, Chestnut fruit, Cassava meal, Fermentation time, Tannin, Phytic acid)<br /><br /></p>

Determination of Heat Stress and Ultra Low Oxygen in Chestnut Storage under Control and Modified Atmospheres

The effects of heat stress (HS) and ultra low oxygen (ULO) in controlled (CA) or modified (MA) atmosphere on chestnut (Castanea sativa L. cv. Rodiana) fruit quality and storability were investigated. Chestnuts exposed to ULO (1% O2 for 1 h) or dipped in water bath (at 55?C for 15 min) and then stored to CA or MA conditions at 6?C for up to 90 days. The HS dipping and storage in CA or MA increased sprouting (up to 60%) as well as mould severe on chestnuts com-paring with the control. In MA conditions, HS and ULO increased respiration rate. Total starch content increased (up to 30%) in MA-HS and MA-ULO treatments comparing with the control the first 60 days of storage. The first 30 days of CA and MA storage, chestnut moisture content decreased. No major differences observed in total sugar, total fat and total phenolic content as well as in the incidence of hole with or without worm in chestnut fruit. Following sensory evaluation, 57% of panelist marked differences among treatments, while the greater preference (67%) observed in chestnut treated with HS and stored in MA. Additionally, MA-HS enhanced (up to 30%) the chestnut appearance while no difference observed in aroma, sweetness and texture among treatments and storage conditions. Thus, the impacts of HS on chestnuts maintain fruit quality, with benefits in CA storage, as increased panelists’ preference.

Sugars, Organic Acids and Total Phenols in Varieties of Chestnut Fruits from Tenerife (Spain)

The sugar, organic and total phenol contents were determined in 21 varieties of chestnut from Tenerife (Spain). Sucrose, fructose and glucose were determined by HPLC/refraction index being the sucrose the sugar with the highest content. The organic acids were determined by HPLC/diode array, and the chestnuts had an organic acids profile characterized by the following compounds: oxalic, glutamic, tartaric, pyruvic, malic, ascorbic, citric, fumaric and cis-aconitic acids. Ascorbic, citric and malic acids were the major organic acids. There were differences in the composition of sugars, total phenols and organic acids between the chestnut varieties. The production zone only significantly affected the contents of moisture, sucrose, total phenols and fructose. The correlations between glucose-fructose, malic acid-fumaric acid, tartaric acid-oxalic acid could be emphasized. An important contribution to the intake of antioxidants is observed for the consumption of chestnuts.

밤나무림에서 1995-2010년의 복숭아명나방의 피해율 변화

The damage rates of peach pyralid moth(Dichocrocis punctiferalis), which damages the chestnut fruits, were investigated annually from 1995 to 2010 according to year, region, and maturity. The damage rate by D. punctiferalis was the highest (34.5%) in 1998 and was the lowest (17.9%) in 2000. The pattern of the damage rate showed a repeating three-year cycle. There was a negative correlation () between rainfall and damage rate. There was a positive correlation () between temperature and damage rate. The average damage rate of all surveyed regions was 22.2%. Of the surveyed areas, Hapcheon had the highest at 27% and Hamyang had the lowest at 15.0%. The damage rate of chestnut fruit depending on the maturity was 26.1% in an early maturing cultivar (Dantaek), and 19.3% and 21.1% in a late maturing cultivar (Eungi) and a medium maturing cultivar (Chukpa), respectively.

Mapping and transcriptomic approches implemented for understanding disease resistance to Phytophthora cinammomi in Castanea sp

The European chestnut, Castanea sativa Mill, covers a total area of 2.53 million hectares two million of which are chestnut forests, i.e. forests where chestnut is the dominant tree species, being the remaining 0.53 million hectares devoted to fruit production (20.9% of the total chestnut-growing area). Chestnut fruit production in Europe declined considerably during the XX century to the current 200,000 t (almost 300 million euros). This decline arose mainly due to serious diseases and changes in the structure of society. Towards the end of the century, there was a sharp increase in chestnut demand which triggered new planting and the restoration of old orchards throughout Europe, although ink disease (Phytophthora spp.), canker blight (Cryphonectria parasitica (Murrill) M.E. Barr.) and more recently Dryocosmus kuriphilus Yasumatsu, still represent major threats to the species. In Europe, chestnut breeding has been focused on the improvement of cultivars and rootstocks through selection and hybridisation with Asian species resistant to ink disease. Considerable success was obtained using this approach, however little information was acquired until now on the genetic basis of resistance in chestnut. A set of interspecific crosses were established between European chestnut and Asian species and two separate full-sib pedigrees have been produced, SC (C. sativa x C. crenata) and SM (C.sativa x C. mollissima). The goal is to perform DNA marker:trait association analysis to identify QTLs related to ink disease metrics and also to identify putative resistance genes to P cinnamomi using a transcriptomic approach. An overview of the study will be presented including the genotyping of the mapping population (parents and progenies) with nuclear SSR markers designed for Castanea mollissima and provided by the American team of Fagaceae Genomics Project, for the construction of the first genetic linkage map. The methodologies implemented for the determination of the metrics of resistance of mapping population, for further identification of QTLs, will also be presented.

Assessing the effects of gamma irradiation and storage time in energetic value and in major individual nutrients of chestnuts

Chestnut (Castanea sativa Miller) is an important food resource all over the world. In the present study, it is intended to evaluate if the application of gamma irradiation doses ⩽3kGy maintain chestnuts chemical and nutritional profiles unaffected. Furthermore, possible interactions among irradiation dose and storage time were accessed using linear discriminate analysis (LDA). The nutritional composition was evaluated through determination of proteins, fat, ash, carbohydrates and energetic value. The chemical composition was focused in the main nutrients found in chestnuts: sugars – sucrose, fatty acids – palmitic, oleic, linoleic and linolenic acids, tocopherols – γ-tocopherol. The obtained results seem to indicate that the irradiation treatment did not affect the nutritional and chemical quality of chestnut fruits. Otherwise, storage time exerted more evident influence in those parameters. The application of gamma irradiation emerges as a promising technology for chestnuts chemical quality, but food safety issues have to be evaluated in order to recommend its application as a useful conservation alternative.

The influence of a water extract of horse chestnut fruit on the corrosion of St3 steel in water

The process of low-carbon steel’s corrosion in water on the addition of a water extract of horse chestnut fruit by gravimetric, electrochemical, and physical-chemical methods, namely, UV and IR spectroscopy and X-ray analysis, was investigated. It was shown that the extraction time and the additives’ concentration appreciably decreased the steel’s corrosion rate to a value of 6.4. The protection degree is estimated to be 84%. A possible mechanism of the inhibition’s action was proposed.