Chemical and biochemical characterisation of an IGP ecotype chestnut subjected to different treatments

► We examined changes in chemical and biochemical parameters of chestnut fruits. ► Samples were subjected to boiling, roasting and curing processes. ► Total polyphenols content and antioxidant activity decreased after the treatments. ► Concentrations of specific phenols show different trends for each treatment. ► Essential and trace elements levels change depending on the treatment.