Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids

doi:10.12302/j.issn.1000-2006.202111009

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2023, Vol. 47 ›› Issue (6): 159-166.doi: 10.12302/j.issn.1000-2006.202111009

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Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids

FAN Xiaoyun¹(), GUO Sujuan¹^,^*(), LI Yanhua², JIANG Xibing³

1. Key Laboratory for Silviculture and Conservation of Ministry of Education, Beijing Forestry University, Beijing 100083, China
2. Forestry and Grassland Bureau of Yimen County, Yuxi City, Yunnan Province, Yimen 651100, China
3. Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou 311499, China

Received:2021-11-05 Revised:2022-03-02 Online:2023-11-30 Published:2023-11-23

Abstract

Abstract:

【Objective】 Chestnut(Castanea mollissima) belongs to Castanea genus of Fagaceae. Its fruit is rich in starch, protein, fat, vitamins B and other nutritional elements, with excellent flavor and high nutritional value. Chestnut kernel is yellow, sweet and delicious, and can be processed into a variety of products. Chestnut is prone to browning during the course of storage and processing, causing changes in color and taste reducing nutritional quality. In this study, the browning degree of different parts of chestnut kernel and the difference of total phenol and total flavonoid between chestnut kernel and seed coat before and after roasting were analyzed, the correlation between the browning degree of chestnut fruit and total phenol and total flavonoid was analyzed, the resistance to browning of chestnut varieties was comprehensively evaluated based on entropy weight method and gray correlation method, and the chestnut varieties with strong resistance to browning were screened out. It provides theoretical reference for chestnut processing and variety screening.【Method】We determined the browning degree, total phenolic content and total flavonoids content of chestnut kernel before and after baking as well as the contents of total phenols and flavonoids in endocarp of 105 chestnut varieties using spectral color meter and ultraviolet spectrophotometer. We then analyzed the relationship between browning degree and the contents of total phenolic and total flavonoids. The comprehensive evaluation of browning resistance of different chestnut varieties was carried out by the entropy weight method and grey correlation degree method, and the evaluation models of browning resistance of different chestnut varieties were obtained.【Result】Differences in the browning degree (△L) before and after roasting varied among cotyledon surface, cotyledon center and cotyledon middle tissues, ranking as the surface layer of cotyledon > middle cotyledon > cotyledon center. The total phenolic content (544.46 mg/g) and total flavonoid content (484.25 mg/g) in chestnut inner seed coat were significantly higher than those in chestnut kernel, the total phenolic content of inner seed coat was slightly higher than that in total flavonoid, and the total phenolic content in chestnut kernel was significantly higher than that in total flavonoid. The browning degree of cotyledon surface layer was significantly and positively correlated with total phenolic content (R=0.863), but not with total flavonoid content (R=0.445). The total phenolic content was not correlated with total flavonoid content (R=0.411). Browning degree was the largest weight coefficient (w=0.514 3). We then divided the 105 chestnut varieties into three grades: 51 varieties were highly resistant to browning with the weighted correlation degree was 0.920 6-0.972 3, 29 varieties were resistant to browning, and 25 cultivars with a weighted correlation between 0.708 2 and 0.826 7 were weakly resistant to browning.【Conclusion】The total phenolic content of chestnut inner peel was closely related to the browning of chestnut kernel. The browning resistance of chestnut in north China was stronger than that in south China, among which ‘Yanshanzaofeng’ ‘Donglingmingzhu’ and ‘Dabanhong’ ranked the top three. Therefore, the key to prevent the surface browning of chestnut kernel cotyledon was to reduce the total phenolic content and total flavonoid content in the inner seed coat.

Key words: chestnut(Castanea mollissima), browning degree, total phenol, total flavonoid, grey interconnect degree, comprehensive evaluation

CLC Number:

S664.2

FAN Xiaoyun, GUO Sujuan, LI Yanhua, JIANG Xibing. Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids[J]. JOURNAL OF NANJING FORESTRY UNIVERSITY, 2023, 47(6): 159-166.

Figures/Tables 5

Table 1

List of the chestnut varieties"

序号 No.	品种 variety	序号 No.	品种 variety	序号 No.	品种 variety
1	‘燕山早丰’‘Yanshanzaofeng’	36	‘烟泉’‘Yanquan’	71	‘迟栗子’‘Chilizi’
2	‘迁西早红’‘Qianxizaohong’	37	‘泰安薄壳栗’‘Taianbokeli’	72	‘九月寒’‘Jiuyuehan’
3	‘迁西晚红’‘Qianxiwanhong’	38	‘燕龙’‘Yanlong’	73	‘湖北油栗’‘Hubeiyouli’
4	‘燕山短枝’‘Yanshanduanzhi’	39	‘燕明’‘Yanming’	74	‘罗田早栗’‘Luotianzaoli’
5	‘燕奎’‘Yankui’	40	‘燕宝’‘Yanbao’	75	‘粘底板’‘Zhandiban’
6	‘大板红’‘Dabanhong’	41	‘乳山短枝’‘Rushanduanzhi’	76	‘焦扎’‘Jiaozha’
7	‘遵化短刺’‘Zunhuaduanci’	42	‘鲁岳早丰’‘Luyuezaofeng’	77	‘短扎’‘Duanzha’
8	‘遵达栗’‘Zundali’	43	‘岱岳早丰’‘Daiyuezaofeng’	78	‘青扎’‘Qingzha’
9	‘东陵明珠’‘Donglingmingzhu’	44	‘鲁栗2号’‘Luli 2’	79	‘青毛软刺’‘Qingmaoruanci’
10	‘紫珀’‘Zipo’	45	‘红光’‘Hongguang’	80	‘短毛焦刺’‘Duanmaojiaoci’
11	‘遵玉’‘Zunyu’	46	‘沂蒙短枝’‘Yimengduanzhi’	81	‘铁粒头’‘Tielitou’
12	‘塔丰’‘Tafeng’	47	‘东岳早丰’‘Dongyuezaofeng’	82	‘大底青’‘Dadiqing’
13	‘京早生’‘Jingzaosheng’	48	‘红栗1号’‘Hongli 1’	83	‘桂花香’‘Guihuaxiang’
14	‘燕山红栗’‘Yanshanhongli’	49	‘尖顶油栗’‘Jiandingyouli’	84	‘二新早’‘Erxinzao’
15	‘怀黄’‘Huaihuang’	50	‘毛栗1号’‘Maoli 1’	85	‘魁栗’‘Kuili’
16	‘怀九’‘Huaijiu’	51	‘紫油栗’‘Ziyouli’	86	‘浅刺大板栗’‘Qiancidabanli’
17	‘燕昌’‘Yanchang’	52	‘镇安1号’‘Zhen’an 1’	87	‘狗毛栗’‘Goumaoli’
18	‘燕丰’‘Yanfeng’	53	‘长安明拣栗’‘Chang’anmingjianli’	88	‘双季板栗’‘Shuangjibanli’
19	‘银丰’‘Yinfeng’	54	‘长安灰拣栗’‘Chang’anhuijianli’	89	‘它栗’‘Tali’
20	‘京署红’‘Jingshuhong’	55	‘长安铁蛋栗’‘Chang’antiedanli’	90	‘檀桥板栗’‘Tanqiaobanli’
21	‘天津油栗’‘Tianjinyouli’	56	‘寸栗’‘Cunli’	91	‘蜜蜂球’‘Mifengqiu’
22	‘黄棚’‘Huangpeng’	57	‘泰山1号’‘Taishan 1’	92	‘叶里藏’‘Yelicang’
23	‘泰栗1号’‘Taili 1’	58	‘宝鸡社栗’‘Baojisheli’	93	‘处暑红’‘Chushuhong’
24	‘宋家早’‘Songjiazao’	59	‘柞板11号’‘Zhaban 11’	94	‘毛板红’‘Maobanhong’
25	‘丽抗’‘Likang’	60	‘广德大红袍’‘Guangdedahongpao’	95	‘浙早1号’‘Zhezao 1’
26	‘玉丰’‘Yufeng’	61	‘九家种’‘Jiujiazhong’	96	‘贵州油栗’‘Guizhouyouli’
27	‘石丰’‘Shifeng’	62	‘豫罗红’‘Yuluohong’	97	‘贵州早栗’‘Guizhouzaoli’
28	‘东丰’‘Dongfeng’	63	‘八月红’‘Bayuehong’	98	‘贵州迟栗’‘Guizhouchili’
29	‘金丰’‘Jinfeng’	64	‘六月爆’‘Liuyuebao’	99	‘贵州野毛栗’‘Guizhouyemaoli’
30	‘海丰’‘Haifeng’	65	‘罗田乌壳栗’‘Luotianwukeli’	100	‘易门1号’‘Yimen 1’
31	‘上丰’‘Shangfeng’	66	‘羊毛栗’‘Yangmaoli’	101	‘易门2号’‘Yimen 2’
32	‘清丰’‘Qingfeng’	67	‘大桂花栗’‘Daguihuali’	102	‘易门3号’‘Yimen 3’
33	‘华丰’‘Huafeng’	68	‘早栗子’‘Zaolizi’	103	‘永仁云夏’‘Yongrenyunxia’
34	‘华光’‘Huaguang’	69	‘中迟栗’‘Zhongchili’	104	‘宝塔板栗’‘Baotabanli’
35	‘烟清’‘Yanqing’	70	‘十月寒’‘Shiyuehan’	105	‘弥勒板栗’‘Milibanli’

Table 1

Fig. 1

Fig. 2

Table 2

Weighted correlation degree (ri) and comprehensive ranking of all chestnut varieties"

品种 variety	r_i	排序 rank	品种 variety	r_i	排序 rank	品种 variety	r_i	排序 rank
‘燕山早丰’	0.972 3	1	‘迁西晚红’	0.926 6	36	‘毛板红’	0.864 9	71
‘东陵明珠’	0.970 1	2	‘鲁岳早丰’	0.926 5	37	‘易门1号’	0.859 7	72
‘大板红’	0.969 7	3	‘燕龙’	0.926 3	38	‘宝塔板栗’	0.859 7	72
‘丽抗’	0.968 8	4	‘红光’	0.925 9	39	‘贵州野毛栗’	0.856 9	74
‘紫油栗’	0.965 9	5	‘乳山短枝’	0.925 4	40	‘迟栗子’	0.846 6	75
‘燕山红栗’	0.965 8	6	‘上丰’	0.924 6	41	‘豫罗红’	0.846 5	76
‘泰栗1号’	0.965 8	6	‘清丰’	0.923 7	42	‘九家种’	0.841 1	77
‘紫珀’	0.954 4	8	‘东岳早丰’	0.923 7	42	‘檀桥板栗’	0.841 1	77
‘沂蒙短枝’	0.954 1	9	‘银丰’	0.923 5	44	‘它栗’	0.836 6	79
‘燕昌’	0.953 4	10	‘燕宝’	0.923 5	44	‘十月寒’	0.835 4	80
‘京署红’	0.953 4	10	‘东丰’	0.923 4	46	‘铁粒头’	0.826 7	81
‘怀九’	0.953 2	12	‘烟清’	0.923 4	46	‘浙早1号’	0.826 7	81
‘迁西早红’	0.952 5	13	‘遵达栗’	0.923 3	48	‘中迟栗’	0.826 4	83
‘天津油栗’	0.952 4	14	‘红栗1号’	0.921 9	49	‘六月白’	0.823 6	84
‘怀黄’	0.952 1	15	‘石丰’	0.921 3	50	‘六月暴’	0.821 6	85
‘燕山短枝’	0.950 2	16	‘华丰’	0.920 6	51	‘湖北油栗’	0.821 4	86
‘宋家早’	0.946 7	17	‘镇安大板栗’	0.919 8	52	‘罗田早栗’	0.820 9	87
‘遵玉’	0.946 5	18	‘长安明拣栗’	0.918 2	53	‘蜜蜂球’	0.820 6	88
‘燕丰’	0.946 5	18	‘泰山1号’	0.916 8	54	‘叶里藏’	0.816 6	89
‘泰安薄壳栗’	0.946 5	18	‘长安铁蛋栗’	0.906 7	55	‘青毛软刺’	0.816 2	90
‘黄棚’	0.943 5	21	‘长安灰拣栗’	0.902 6	56	‘大底青’	0.813 7	91
‘燕明’	0.942 2	22	‘易门3号’	0.899 7	57	‘焦扎’	0.812 6	92
‘鲁栗2号’	0.942 2	22	‘贵州迟栗’	0.896 4	58	‘早栗子’	0.811 4	93
‘燕奎’	0.942 1	24	‘浅刺大板栗’	0.895 6	59	‘八月红’	0.810 0	94
‘京早生’	0.942 1	24	‘宝鸡社栗’	0.892 6	60	‘桂花香’	0.806 7	95
‘金丰’	0.942 1	24	‘寸栗’	0.891 1	61	‘短扎’	0.802 7	96
‘尖顶油栗’	0.939 7	27	‘处暑红’	0.890 6	62	‘短毛焦刺’	0.802 2	97
‘塔丰’	0.935 6	28	‘柞板11号’	0.886 7	63	‘乌壳栗’	0.801 6	98
‘烟泉’	0.935 5	29	‘九月寒’	0.886 4	64	‘双季板栗’	0.801 6	98
‘岱岳早丰’	0.932 4	30	‘永仁云夏’	0.885 4	65	‘青扎’	0.796 8	100
‘海丰’	0.932 2	31	‘易门2号’	0.882 9	66	‘羊毛栗’	0.790 6	101
‘玉丰’	0.932 1	32	‘弥勒板栗’	0.882 6	67	‘魁栗’	0.790 6	101
‘遵化短刺’	0.931 6	33	‘贵州早栗’	0.876 5	68	‘粘底板’	0.781 9	103
‘华光’	0.931 6	33	‘大红袍’	0.872 6	69	‘大桂花栗’	0.781 6	104
‘毛栗1号’	0.931 6	33	‘贵州油栗’	0.869 7	70	‘二新早’	0.780 2	105

Table 2

Table 4

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等级 class	品种数量 number	r_i范围 range	品种 varieties
Ⅰ级 extremely strong	51	0.920 6~0.972 3	‘燕山早丰’‘东陵明珠’‘大板红’‘丽抗’‘紫油栗’‘燕山红栗’‘泰栗1号’‘紫珀’‘沂蒙短枝’‘燕昌’‘京署红’‘怀九’‘迁西早红’‘天津油栗’‘怀黄’‘燕山短枝’‘宋家早’‘遵玉’‘燕丰’‘泰安薄壳栗’‘黄棚’‘燕明’‘鲁栗2号’‘燕奎’‘京早生’‘金丰’‘尖顶油栗’‘塔丰’‘烟泉’‘岱岳早丰’‘海丰’‘玉丰’‘遵化短刺’‘华光’‘毛栗1号’‘迁西晚红’‘鲁岳早丰’‘燕龙’‘红光’‘乳山短枝’‘上丰’‘清丰’‘东岳早丰’‘银丰’‘燕宝’‘东丰’‘烟清’‘遵达栗’‘红栗1号’‘石丰’‘华丰’
Ⅱ级 strong	29	0.835 4~0.909 8	‘镇安大板栗’‘长安明拣栗’‘泰山1号’‘长安铁蛋栗’‘长安灰拣栗’‘易门3号’‘贵州迟栗’‘浅刺大板栗’‘宝鸡社栗’‘寸栗’‘处暑红’‘柞板11号’‘九月寒’‘永仁云夏’‘易门2号’‘弥勒板栗’‘贵州早栗’‘大红袍’‘贵州油栗’‘毛板红’‘易门1号’‘宝塔板栗’‘贵州野毛栗’‘迟栗子’‘豫罗红’‘九家种’‘檀桥板栗’‘它栗’‘十月寒’
Ⅲ级 weak	25	0.780 2~0.826 7	‘铁粒头’‘浙早1号’‘中迟栗’‘六月白’‘六月暴’‘湖北油栗’‘罗田早栗’‘蜜蜂球’‘叶里藏’‘青毛软刺’‘大底青’‘焦扎’‘早栗子’‘八月红’‘桂花香’‘短扎’‘短毛焦刺’‘乌壳栗’‘双季板栗’‘青扎’‘羊毛栗’‘魁栗’‘粘底板’‘大桂花栗’‘二新早’

Study on correlation between browning degree of chestnut fruit and total phenols and flavonoids

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