Carbohydrates and mineral substances in sweet chestnuts (Castanea sativa Mill.) from important growing areas in Slovakia

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A96561" target="_blank" >RIV/60460709:41210/24:96561 - isvavai.cz</a>

Result on the web

<a href="https://link.springer.com/article/10.1007/s00217-023-04408-5" target="_blank" >https://link.springer.com/article/10.1007/s00217-023-04408-5</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-023-04408-5" target="_blank" >10.1007/s00217-023-04408-5</a>

Result language

čeština

Original language name

Carbohydrates and mineral substances in sweet chestnuts (Castanea sativa Mill.) from important growing areas in Slovakia

Original language description

The cultivation of sweet chestnuts in Slovakia has a century-year-old tradition. However, just a few research publications provide more comprehensive information about the chestnuts' chemical composition of different varieties in individual growing areas. Sweet chestnuts contain various nutrients, of which carbohydrates are very important for assessing their commercial quality. Simple carbohydrates are mainly represented by glucose, fructose, sucrose, and maltose. The content of glucose was 0.178-3.152, fructose 0.271-3.170, sucrose 9.355-29.890, and maltose 0.171-1.584 g/100 g DW in chestnut samples from 27 sampling points, which are part of Slovakia's four largest growing areas of sweet chestnuts. Carbohydrate contents were determined by the high-performance liquid chromatography (HPLC-RI) method. There are statistically proven differences in the content of individual carbohydrates depending on the sampling area of chestnuts. Potassium has a significant presence in sweet chestnuts as a mineral substance. Its content was determined in the 377-789 mg/100 g DW range. The content of sodium (calcium, magnesium, and phosphorus) was 0.65-6.90 (26.9-103, 58.7-101, and 96.5-179) mg/100 g DW. The contents of mineral substances were determined by the AAS method. The content of carbohydrates and mineral substances is mainly influenced by variety and age.

Czech name

Carbohydrates and mineral substances in sweet chestnuts (Castanea sativa Mill.) from important growing areas in Slovakia

Czech description

The cultivation of sweet chestnuts in Slovakia has a century-year-old tradition. However, just a few research publications provide more comprehensive information about the chestnuts' chemical composition of different varieties in individual growing areas. Sweet chestnuts contain various nutrients, of which carbohydrates are very important for assessing their commercial quality. Simple carbohydrates are mainly represented by glucose, fructose, sucrose, and maltose. The content of glucose was 0.178-3.152, fructose 0.271-3.170, sucrose 9.355-29.890, and maltose 0.171-1.584 g/100 g DW in chestnut samples from 27 sampling points, which are part of Slovakia's four largest growing areas of sweet chestnuts. Carbohydrate contents were determined by the high-performance liquid chromatography (HPLC-RI) method. There are statistically proven differences in the content of individual carbohydrates depending on the sampling area of chestnuts. Potassium has a significant presence in sweet chestnuts as a mineral substance. Its content was determined in the 377-789 mg/100 g DW range. The content of sodium (calcium, magnesium, and phosphorus) was 0.65-6.90 (26.9-103, 58.7-101, and 96.5-179) mg/100 g DW. The contents of mineral substances were determined by the AAS method. The content of carbohydrates and mineral substances is mainly influenced by variety and age.

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

ISSN

1438-2377

e-ISSN

1438-2377

Volume of the periodical

250

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

13

Pages from-to

533-545

UT code for WoS article

001106787000002

EID of the result in the Scopus database

2-s2.0-85177479600