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

@article{Barros2011EffectOC,
  title={Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.).},
  author={Ana Rodrigues Barros and Fernando M. Nunes and Berta M. Gonçalves and Richard N. Bennett and Ana Paula Saldanha Silva},
  journal={Food chemistry},
  year={2011},
  volume={128 1},
  pages={
          165-72
        }
}
In this work the total vitamin C contents (ascorbic acid+dehydroascorbic acid) and antioxidant activity of raw and cooked chestnuts was evaluated. The vitamin C contents of raw chestnuts varied significantly between the different cultivars (cv) studied and it varied from 400mg/kg dry weight (cv Lada) to 693mg/kg dry weight (cv Martaínha). The different cultivars behave differently during the cooking process concerning the loss of vitamin C. A significant decrease in the vitamin C content of the… CONTINUE READING
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