The study of local chestnut and traditional techniques related to their use and consumption are considered of primary importance to promote their nutritional/nutraceutical values. Fruit of four local chestnut cultivars (‘Carpinese’, ‘Pontecosi’, ‘Capannaccia’ and ‘Morona’) from Garfagnana (Italy) were analysed under nutritional and antioxidant aspects and compared with their flour obtained through a traditional thermal-drying process. Raw fruit contained significative amounts of P, K and Mg (~ 149, 1960 and 50 mg 100 g⁻¹ dry weight, respectively) and they were characterised by a good moisture content (~ 49%) and starch (~ 50 g 100 g⁻¹ dw). The traditional thermal-drying processes affected the carbohydrate content of dried chestnut showing a higher sucrose and lower starch content as compared to raw fruits. Traditional thermal-drying processes negatively influenced also total phenol content (TP) and total antioxidant activity: flours from all cultivars contained lower amounts of TP than raw fruit except for ‘Morona’ in which these compounds remained unchanged. This study provides new useful information about the evaluation of nutritional and nutraceutical characteristics of Tuscany local chestnuts and the effects of a traditional thermal-drying processing method, helping consumers and producers to valorise these “forest products”.

中文翻译：

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托斯卡纳种植的栗子果实的原始和传统获得的面粉的营养和营养保健特性

研究当地栗子及其与使用和食用有关的传统技术对提高其营养/营养价值具有重要意义。从营养和抗氧化剂方面对来自加尔法尼亚纳（意大利）的四个当地板栗品种（“ Carpinese”，“ Pontecosi”，“ Capannaccia”和“ Morona”）的果实进行了营养和抗氧化剂方面的分析，并将其与通过传统热​​干燥工艺获得的面粉进行了比较。未加工的水果含有大量的P，K和Mg（分别为〜149、1960和50 mg 100 g ^-1干重），并且它们的特征在于水分含量（〜49％）和淀粉（〜50 g 100 g）^-1dw）。传统的热干燥过程影响了栗子干的碳水化合物含量，与未加工的水果相比，蔗糖含量更高，淀粉含量更低。传统的热干燥过程也对总酚含量（TP）和总抗氧化活性产生不利影响：所有品种的面粉中的TP含量均低于未加工的水果，但'Morona'除外，这些化合物保持不变。这项研究为评估托斯卡纳当地栗子的营养和营养特性以及传统热干燥加工方法的效果提供了新的有用信息，可帮助消费者和生产者对这些“林产品”进行增值。