engleski

Chemical characterization of traditional sweet chestnut and hybrid varieties

The chemical composition of the kernel was studied in four traditional sweet chestnut and hybrid varieties produced on private estates in the Lovran surroundings, on the eastern slopes of Mount Učka, under the specific conditions of the sub-Mediterranean climate. The samples were analyzed for proximate constituents (moisture, crude fat, crude protein, ash and total carbohydrates), and macro- and micro-nutrients (K, Mg, Ca, Na, Mn, Fe, Zn and Cu). The studied traditional and hybrid varieties differed in the mass fraction of moisture, crude fat, crude protein, ash, total carbohydrates, K, Mg, Na, Mn, Fe and Cu. In addition, six out of 13 chemical traits were found to be significant among traditional sweet chestnut varieties, and seven out of 13 among hybrid varieties. In general, chestnuts of hybrid varieties were characterized by higher moisture, crude protein, potassium, magnesium, sodium, iron and copper contents than those of traditional sweet chestnut varieties. On the other hand, nuts of traditional sweet chestnut varieties were richer in total carbohydrates and crude fat. Overall, our results suggest that due to the aforementioned differences, these two groups of chestnut varieties have different practical applications.

chestnuts ; traditional varieties, hybrid varieties, chemical composition, nutritional value

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