Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)

► Vitamin C content of chestnuts decreases with the boiling and roasting processes. ► Vitamin C content of chestnuts is the main contributor to the antioxidant activity. ► Cooked chestnuts contain significant amounts of antioxidant activity. ► Gallic acid also contributes to the antioxidant activity of cooked chestnuts.