Fat Content and Fatty Acid Composition of Chinese Chestnut (Castanea mollissima Blume) Kernels

doi:10.7506/spkx1002-6630-201310033

Abstract

Abstract:

Tweenty-four cultivars of Chinese chestnut (Castanea mollissima Blume) collected from different growing regions
and assigned to three major groups in China were tested in this study. Fat content and fatty acid composition of the kernels
of these cultivars were determined on a dry matter basis to explore the differeneces among the single cultivars and among
the groups. Fat content in the kernels of the 24 cultivars varied between 1.15 g/100 g and 4.48 g/100 g. Saturated fatty acids
(SFA) and unsaturate fatty acids (UFA) with carbon chain length ranging from C14 to C20 were detected as main fatty acids,
and among them C16 and C18 were the most predominant, which accounted for 7.35% to 25.81% and 64.51% to 91.83% of the
total fatty acids, respectively, with a ratio of C16 to C18 ranging from 0.08 to 0.37. The most dominant C16 fatty acid was C16:0,
and the most dominant C18 fatty acids were C18:1 and C18:2. SFAs represented a much lower percentage (9.64%－29.22%) of the
total fatty acids than UFAs (70.78%–90.36%), with a SFA/UFA ratio of 0.11 to 0.41. To sum up, both fat content and fatty acid
composition indicate significant differences among the kernels of different cultviars rather than among different groups.

Key words: Chinese chestnut, fat, fatty acid, cultivar, cultivar group

CLC Number:

S371

LIANG Li-song，LI Ru-hua，WANG Gui-xi，ZHANG Bo-lin. Fat Content and Fatty Acid Composition of Chinese Chestnut (Castanea mollissima Blume) Kernels[J]. FOOD SCIENCE, 2013, 34(10): 153-158.

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