Naslov
Chemical characterization of traditional sweet chestnut and hybrid varieties

Autori
Vidaković, Antonio ; Vahčić, Nada ; Idžojtić, Marilena ; Poljak, Igor

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts - 8th Balkan Botanical Congress / Constantinidis, Theophanis ; Adamakis, Ioannis-Dimosthenis ; Dimopoulos, Panayotis - Atena : The National and Kapodistrian University of Athens, 2022, 41-41

Skup
8th Balkan Botanical Congress

Mjesto i datum
Atena, Grčka, 04.07.2022. - 08.07.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Šumarstvo, Prehrambena tehnologija

POVEZANOST RADA