Physicochemical Compositions, Antioxidant Activity, and Sensory Acceptance of Oak Acorn Extracts with Different Air-Roasting Levels

Jung, Sunghoon; Park, Soo‐Jin

doi:10.3746/jkfn.2019.48.7.739

jkfn

2019

DOI: 10.3746/jkfn.2019.48.7.739

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Physicochemical Compositions, Antioxidant Activity, and Sensory Acceptance of Oak Acorn Extracts with Different Air-Roasting Levels

Sunghoon Jung¹,

Soo‐Jin Park²

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Cited by 2 publications

References 24 publications

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Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts

Acquaticci,

Santanatoglia,

Vittadini

et al. 2024

Antioxidants

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This study provides the first comprehensive evaluation of the bioactive potential of acorn flour extracts (Quercus robur, Fagaceae) prepared at different temperatures (20, 60, 80 and 100 °C), focusing on polyphenolic content, antioxidant properties and enzyme inhibitory activities. Through HPLC-ESI-MS/MS analysis, 36 bioactive compounds were identified, with the extract at 60 °C showing the highest concentrations of key polyphenols, notably gallic acid (210,008.9 mg·kg−1) and ellagic acid (45,469.6 mg·kg−1). This extract also exhibited a high antioxidant activity and significant inhibition of glucosidase and acetylcholinesterase, suggesting potential benefits for diabetes management and neuroprotection. The results indicate that extraction temperature affects bioactivity, with the 60 °C extract standing out as a promising candidate for nutraceutical, pharmaceutical, and cosmeceutical applications due to its rich polyphenol profile and potent biological properties.

show abstract

Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts

Acquaticci,

Santanatoglia,

Vittadini

et al. 2024

Antioxidants

View full text Add to dashboard Cite

show abstract

Change of Proximate Composition, Antioxidant Activity, and Ginsenoside Content of White Ginseng with Different Roasting Conditions

Yu¹,

Jang²,

Moon³

et al. 2022

KJMCS

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Physicochemical Compositions, Antioxidant Activity, and Sensory Acceptance of Oak Acorn Extracts with Different Air-Roasting Levels

Cited by 2 publications

References 24 publications

Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts

Quantification of Bioactive Compounds by HPLC-ESI-MS/MS and Evaluation of Antioxidant and Enzyme Inhibitory Activities of Acorn Flour Extracts

Change of Proximate Composition, Antioxidant Activity, and Ginsenoside Content of White Ginseng with Different Roasting Conditions

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