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

Article ID	Journal	Published Year	Pages	File Type
10542218	Food Chemistry	2011	8 Pages	PDF

Abstract

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

Keywords

ABTS tris(2-carboxyethyl)-phosphine PDO Castanea sativa LTS TEAC D.W.MPA RDI PCA Antioxidant meta-phosphoric acid Principal component analysis Protected Designation of Origin Boiling TCEP Trolox equivalent antioxidant capacity Least trimmed squares Recommended Dietary Intake dry weight vitamin C Roasting