Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia

Rakić, S.; Petrović, Silvana; Kukić, Jelena; Jadranin, Milka; Tešević, Vele; Povrenović, Dragan; Šiler-Marinković, Slavica

doi:10.1016/j.foodchem.2007.01.025

Cited by 155 publications

(100 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The reduction of polyphenolic compounds (tannins) after heat treatment (blanching) may be due to fact that these compounds, in addition to their predominance in seed coats are water soluble and consequently leach into the liquid medium [19]. This decrease could also be associated to that fact that these anti-nutrients are not heat stable and usually degrade upon heat treatment [20].…”

Section: Discussionmentioning

confidence: 99%

Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods

Parmar¹,

Dahiya²,

Kuma³

2017

J Nutr Food Sci

View full text Add to dashboard Cite

Background: Wheat (Triticum aestivum) is the most important food crop in India and most important cereal grain. It is widely consumed in northern India. It is the leading source of all the macronutrients like proteins (especially vegetable protein), energy and carbohydrates and micronutrients like minerals (iron, calcium, zinc, potassium etc.) and B vitamins. It is currently second to rice in terms of total production (tonnes) as the main human food crop. The wheat flour besides various nutrients also contains anti-nutrients like phytates, oxalates, polyphenols, tannins etc. Polyphenol are the phytochemicals i.e., compounds which are found abundantly in natural plant food sources that have antioxidant properties. These phytochemicals are found in many types of plant foods, such as grains like wheat, pearl millet, maize etc., legumes like peanuts and soybeans, nuts, and seeds. There are various factors which affect the polyphenol content of plants and these include environmental factors, degree of ripeness at the time of harvesting, processing and storage. Polyphenolic content of the foods are greatly affected by environmental factors as well as edaphic factors like soil type, sun exposure, rainfall etc.

show abstract

Section: Discussionmentioning

confidence: 99%

Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods

Parmar¹,

Dahiya²,

Kuma³

2017

J Nutr Food Sci

View full text Add to dashboard Cite

show abstract

“…Furthermore, phenolic compounds and tocopherols, as natural antioxidants, are present in remarkable amounts in acorn fruits (Rakic´ et al, 2007;Lopes et al, 2005). Therefore, acorn oils might exhibit oxidative stability and nutritional values similar to those of olive oil.…”

Section: Tocopherols Analysismentioning

confidence: 99%

Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species

Al-Rousan¹,

Ajo²,

Al‐Ismail³

et al. 2013

Grasas y Aceites

View full text Add to dashboard Cite

El presente estudio tuvo como objetivo identificar la composición de aceites de bellota de tres especies del grupo del roble blanco del Mediterráneo, Quercus Aegilops (QA), Quercus infectoria (QI) y Quercus calliprinus (QC). Las muestras fueron evaluadas por el contenido de aceite, pará-metros físico-químicos del aceite, perfil de ácidos grasos, tocoferoles, compuestos fenólicos y esteroles. El contenido de aceite, expresado en peso seco encontrado fue de 3,40 a 7,51%. Las constantes físico-químicas fueron: densidad 0,912-0,922, índice de refracción 1,4529 a 1,4645, extinción específica a 232 nm 2,497-2,536 y a 270 nm 1,495-2,037, índice de yodo 75,2-87,6, e índice de saponificación 192,6-219,4. Las composiciones de ácidos grasos se determinaron por GC como ésteres metilicos. Los ácidos grasos más abundantes fueron oleico 53,3-56,1%, linoleico 21,3-23,4%, palmítico 17,8-18,7%, linolénico 1.5-1.6% y esteárico 1,02-1,60%. El contenido de tocoferoles fue alto: 1440-1783 mg kg -1 , constituyendo el γ-tocoferol entre el 84-91% de los tocoferoles totales. Los compuestos fenólicos estaban presentes en cantidades notables en las tres especies 84-109 mg de ácido gálico kg -1 aceite. El contenido total de esteroles fue de 2040-2480 mg kg -1 de aceite, siendo el β-sitosterol el componente principal que comprende de 77,2-84,6%, seguido de la Δ5-avenasterol 5.8-11.4, campesterol 3.6-4.5%, y estigmasterol 2.6-3.8%.El contenido de colesterol fue relativamente alto (0,42-0,55%). PALABRAS CLAVE: Aceite de bellota -Compuestos fenólicos -Esteroles -Perfil de ácidos grasos -Quercus spp. -Tocoferoles. SUMMARY Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus SpeciesThe present study is aimed to identifying the acorn fruit oil composition of three Mediterranean white oak group species, Quercus aegilops (QA), Quercus infectoria (QI), and Quercus calliprinus (QC). Samples were estimated for the oil contents of acorn fruits, oil chemical and physical constants, fatty acid profile, tocopherols, phenolic compounds, and sterols.The oil content, expressed as dry weight, was found to be 3.40-7.51%. The physical and chemical constants included specific gravity 0.912-0.922, refractive index 1.4529-1.4645, specific extinction at 232 nm 2.497-2.536 and at 270 nm 1.495-2.037, iodine value 75.2-87.6, and saponification value 192.6-219.4. The fatty acid compositions were determined by GC as methyl esters. The most abundant fatty acids were oleic (53.3-56.1%), linoleic 21.3-23.4%, palmitic 17.8-18.7%, linolenic 1.5-1.6% and stearic acid 1.02-1.60%. The Tocopherol content was high in the range of 1440-1783 mg kg -1 , γ-tocopherol constituted 84-91% of total tocopherols. Phenolic compounds were in remarkable amounts in all the three species 84-109 mg gallic acid kg -1 oil. Total sterol contents were between 2040-2480 mg kg -1 oil, with β-sitosterol being the main component comprising of 77.20-84.61%, followed by Δ 5 -avenasterol (5.8-11.4%), campesterol (3.6-4.5%), and stigmasterol (2.6-3.8). The cholesterol content wa...

show abstract

“…Acorns are also a good source of minerals and biologically active compounds with an antioxidant status, which allows treating them as functional food [19,20]. Thermal treatment of acorns reduces the level of tannins and increases the content of antioxidants which are produced by their decomposition (mostly gallic acid), which in turn significantly improves antioxidant activity of the resulting product [20,21].…”

Section: Introductionmentioning

confidence: 99%

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

Korus

Witczak

Ziobro

et al. 2015

Eur Food Res Technol

View full text Add to dashboard Cite

Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia

Cited by 155 publications

References 16 publications

Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods

Changes in Polyphenol Content of Newly Released Varieties of Wheat during Different Processing Methods

Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread

Contact Info

Product

Resources

About