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Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices

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Abstract

The aim of the present work was to study the effect of hot-air drying on the quality of chestnut slices, regarding fatty acid and vitamin E composition. Chestnut slices of two varieties, Longal and Judia, were dried in a tray dryer at 50 °C, for 1, 2, 4, 6, 8 and 10 h. Concerning fatty acids, at beginning both varieties presented significant different contents in C16:0, C18:0, C18:1, C18:2cc, C20:0 and C20:1, being C18:2cc the most abundant. Concerning vitamin E, both varieties had similar γ- and δ-tocopherol contents; however, after 10 h of drying their concentrations decreased in Longal (19.2 and 14.4 %, respectively). It was also in slices of Longal variety that a significant decrease was observed in C18:0 (15.0 %), C18:1 (19.4 %), C20:0 (14.3 %) and C20:1 (11.1 %) after 10 h of drying, suggesting this variety to be a little more heat sensible than Judia. Even though some variation on lipid composition was observed along drying of chestnuts, the variety showed to have a higher effect than the drying process itself. Thus, hot air convective drying seems to be an interesting process to apply in the future to this nut in order to produce a healthy snack, not causing potential losses from a nutritional point of view.

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Acknowledgments

Teresa Delgado acknowledges the Fundação para a Ciência e Tecnologia (FCT) for the financial support through the PhD Grant—SFRH/BD/82285/2011, CIMO through the PEst-OE/AGR/UI0690/2014 Project and REQUIMTE through the UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069 projects, as well as POCTEP—Programa de Cooperação Transfronteiriça Espanha-Portugal through the RED/AGROTEC—Experimentation network and transfer for development of agricultural and agro industrial sectors between Spain and Portugal Project.

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Authors and Affiliations

  1. LAQV@REQUIMTE, Serviço de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira, No. 228, 4050-313, Porto, Portugal

    Teresa Delgado & Susana Casal

  2. Mountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5301-855, Bragança, Portugal

    Teresa Delgado, José Alberto Pereira & Elsa Ramalhosa

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  1. Teresa Delgado
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  2. José Alberto Pereira
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  3. Elsa Ramalhosa
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  4. Susana Casal
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Correspondence to Elsa Ramalhosa or Susana Casal.

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Delgado, T., Pereira, J.A., Ramalhosa, E. et al. Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices. Eur Food Res Technol 242, 1299–1306 (2016). https://doi.org/10.1007/s00217-015-2633-5

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  • DOI: https://doi.org/10.1007/s00217-015-2633-5

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