2.11. Statistical analysis
All experiments were carried out in triplicate, and the results
were expressed as mean values based on dry matter. For HPLC
analyses of the organic acids and FAA, the extractions were performed
in triplicate, and each sample was quantified in duplicate.
Means were compared using Tukey’s honestly significant difference
(HSD) multiple comparison test by SPSS17.0 software (IBM
Corporation, Armonk, NY, USA). A principal component analysis
(PCA) of the data was performed using Unscrambler X10.2 (CAMO
software, Oslo, Norway).
3. Results and discussion
3.1. Effect of cooking on the variation of proximate composition
Results obtained for the proximate composition of fresh, boiled,
roasted and fried chestnuts are shown in Table 1, which includes