The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

Aslı Eymir; Emrah Karakavuk; Zeynep Eroğlu; Fulya Benzer

doi:10.31015/jaefs.2023.2.2

EN

The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

Abstract

Chestnut is a fruit with high carbohydrate content, low-oil ratio and protein content, including minerals, vitamins, amino acids and phenolic compounds which can have antioxidant properties. It has been determined that the amount and composition of phenolic components could change in according to environmental and growing conditions, and the variety of chestnuts having impact on protein content. This study was conducted to investigate the possible effects of boiling and baking on some physical and chemical properties, antioxidant activity and total phenolic content of Osmanoğlu and Sarıaşlama chestnut varieties grown in Bursa. According to the results of the present study, some physical and biochemical properties of raw chestnut were determined as humidity 48.78–56.57 %, ash 1.11–1.27 g 100 g-1, water activity 0.705–0.844, pH 7.03–7.29, color L* 60.52±2,64; a* 0.13±0,18; b* 12.39±1.57. The total phenolic compounds content was 129.17±6.23 mg GAE (gallic acid equailent) kg-1 in raw chestnuts, 180.97±18.25 mg GAE kg-1 in boiled chestnuts, and 149.86±7.95 mg GAE kg-1 in baked chestnuts. Also, the antioxidant capacity found like 0.42±0.01 μmol AAE (ascorbic acid equivalent) g-1 for raw chestnuts, 0.31±0.03 μmol AAE g-1 for boiled chestnuts, and 0.40±0.01 μmol AAE g-1 of baked chestnuts. It was determined that while the application of the boiling process caused a significant decrease in the antioxidant activity of chestnuts, the application of the baking process did not cause any meaningful change on the antioxidant capacity of the chestnuts. It was determined that there was a significant increase in the total phenolic compounds content with the boiling and baking process compared to raw chestnuts.

Keywords

chestnut, phenolic copound, antioxidant capacity

Supporting Institution

MUNİBAP (Munzur University Scientific Research Projects Unit)

Project Number

YLTUB016-01.

References

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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Aslı Eymir
0000-0003-0852-2105
Türkiye

Emrah Karakavuk
0000-0003-3199-7205
Türkiye

Zeynep Eroğlu ^*
0000-0002-6817-546X
Türkiye

Fulya Benzer
0000-0003-1988-4267
Türkiye

Publication Date

June 29, 2023

Submission Date

September 16, 2022

Acceptance Date

March 10, 2023

Published in Issue

Year 2023 Volume: 7 Number: 2

DOI

https://doi.org/10.31015/jaefs.2023.2.2

IZ

https://izlik.org/JA96ZE76RR

APA

Eymir, A., Karakavuk, E., Eroğlu, Z., & Benzer, F. (2023). The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. International Journal of Agriculture Environment and Food Sciences, 7(2), 253-259. https://doi.org/10.31015/jaefs.2023.2.2

AMA

1.Eymir A, Karakavuk E, Eroğlu Z, Benzer F. The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. int. j. agric. environ. food sci. 2023;7(2):253-259. doi:10.31015/jaefs.2023.2.2

Chicago

Eymir, Aslı, Emrah Karakavuk, Zeynep Eroğlu, and Fulya Benzer. 2023. “The Effect of Boiling and Baking Process on Total Phenolic Compounds and Antioxidant Capacity of Osmanoğlu and Sarıaşlama Chestnuts Grow in Bursa”. International Journal of Agriculture Environment and Food Sciences 7 (2): 253-59. https://doi.org/10.31015/jaefs.2023.2.2.

EndNote

Eymir A, Karakavuk E, Eroğlu Z, Benzer F (June 1, 2023) The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. International Journal of Agriculture Environment and Food Sciences 7 2 253–259.

IEEE

[1]A. Eymir, E. Karakavuk, Z. Eroğlu, and F. Benzer, “The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa”, int. j. agric. environ. food sci., vol. 7, no. 2, pp. 253–259, June 2023, doi: 10.31015/jaefs.2023.2.2.

ISNAD

Eymir, Aslı - Karakavuk, Emrah - Eroğlu, Zeynep - Benzer, Fulya. “The Effect of Boiling and Baking Process on Total Phenolic Compounds and Antioxidant Capacity of Osmanoğlu and Sarıaşlama Chestnuts Grow in Bursa”. International Journal of Agriculture Environment and Food Sciences 7/2 (June 1, 2023): 253-259. https://doi.org/10.31015/jaefs.2023.2.2.

JAMA

1.Eymir A, Karakavuk E, Eroğlu Z, Benzer F. The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. int. j. agric. environ. food sci. 2023;7:253–259.

MLA

Eymir, Aslı, et al. “The Effect of Boiling and Baking Process on Total Phenolic Compounds and Antioxidant Capacity of Osmanoğlu and Sarıaşlama Chestnuts Grow in Bursa”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 2, June 2023, pp. 253-9, doi:10.31015/jaefs.2023.2.2.

Vancouver

1.Aslı Eymir, Emrah Karakavuk, Zeynep Eroğlu, Fulya Benzer. The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa. int. j. agric. environ. food sci. 2023 Jun. 1;7(2):253-9. doi:10.31015/jaefs.2023.2.2

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The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

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The effect of boiling and baking process on total phenolic compounds and antioxidant capacity of Osmanoğlu and Sarıaşlama chestnuts grow in Bursa

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