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Chestnut (Castanea sativa), also known as sweet chestnut or European chestnut, belongs to the botanical family of Fagaceae. The high contribution to the world production of this fruit is mainly originated from China, Bolivia and Turkey. Chestnut promises health and nutritional benefits for consumers due to its rich nutrients including dietary fibers, minerals, essential fatty acids, vitamins, essential amino acids, antioxidants and other important bioactive components. Leaves, bark, twigs and nuts are the available parts for usage. Chestnut is commonly consumed as a raw and/or in a roasted form. Additionally, chestnut flour takes place in food markets as another popular and alternative product. According to the literature, low-fat content was reported for chestnuts. However, the valuable nutritional composition of chestnut oil leads interests to these nuts as a potential oil source. Chestnut oil is rich in omega fatty acids such as linoleic and oleic acids, in tocopherols such as gamma-tocopherol, which contribute to human health. The current chapter serves as a guide which presents the history of chestnuts oil from past to today to shape the future studies. |
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