Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

Abstract

This study aimed to evaluate the effects of different cooking methods on the content of important nutrients and volatiles in the fruit of Chinese chestnut. The nutritional compounds, including starch, water-soluble protein, free amino acids, reducing sugar, sucrose, organic acids and total flavonoids, of boiled, roasted and fried chestnuts were significantly (P<0.05) lower than those of fresh chestnuts after cooking, while the amylose, fat, crude protein and total polyphenol content varied slightly (P>0.05). L-Aspartic acid, L-glutamic acid and L-arginine were found to be the main reduced free amino acids in cooked chestnuts. The main aromatic compositions in fresh chestnuts were aldehydes and esters, while ketones, furfural and furan were formed in cooked chestnuts due to the Maillard reaction and degradation of saccharides, amino acids and lipids. Principle component analysis demonstrated that roasting and frying had a similar effect on the nutritional composition of chestnuts, which differed from that of the boiling process.

Keywords: Ascorbic acid (PubChem CID: 54670067); Chinese chestnut; Citric acid (PubChem CID: 311); Cooking method; Fructose (PubChem CID: 5984); Fumaric acid (PubChem CID: 444972); Glucose (PubChem CID: 5793); Malic acid (PubChem CID: 525); Nutritional quality; Oxalic acid (PubChem CID: 971); Sucrose (PubChem CID: 5988); Volatile compound; l-Arginine (PubChem CID: 6322); l-Aspartic acid (PubChem CID: 5960); l-Glutamic acid (PubChem CID: 611).