The phytochemical content of acorn () products (nuts and flour) and by products (shells and leaching waters) regarding their content in total phenols, fatty acids, sodium, potassium and calcium was investigated. Antioxidant activity was also examined. Acorn materials presented high total phenol content (up to 47.6 ± 0.6 mg gallic acid equivalents (GAE)/g dry material), with a substantial amount remaining after leaching (11.6 ± 0.7 mg GAE/g flour), and high DPPH radical scavenging and ferric reducing activity. Their content in potassium, calcium, oleic and linoleic acids was considered significant. Molecular weight distribution of proteins and peptides was also studied and found between 7 and 45 kDa; only for acorn shells a band > 250 kDa appeared. Leaching parameters (time, material size, material to water ratio, temperature, NaCl presence) significantly affected the phytochemical content of the remained leached material.

In recent years, food industries are interested in manufacturing products, which combine taste and high nutritional value. Some of these foods must address specific nutritional demands of consumer groups with a food disorder, disease, or allergy to certain food ingredients.Gluten-free products fall in this category since their demand is constantly rising also due to the notion that gluten-free products are healthier mainly in terms of body weight control and disease preven-