The phytochemical rich potential of acorn (Quercus aegilops) products and by products

Papoti, Vassiliki T.; Kizaki, Nikoleta; Skaltsi, Alexia; Karayannakidis, Panayotis D.; Παπαγεωργίου, Μαρία

doi:10.1007/s10068-017-0293-x

Cited by 23 publications

(22 citation statements)

References 40 publications

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“…The antioxidant activity of the materials was examined by the application of the FRAP assay in the aqueous olive leaf extracts and the DPPH radical scavenging activity in the alcoholic extracts. The methods employed are commonly applied for the analysis of many matrices [43] such as nuts [44], vegetable oils [45], fruits, and relevant products [26,46,47,48]. All the examined polar extracts (aqueous, methanol, and ethanol) presented similar trends (Figure 6, Table A1).…”

Section: Resultsmentioning

confidence: 89%

Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic

Papoti

Παπαγεωργίου

Dervisi

et al. 2018

Foods

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Quality characteristics of olive products significantly depend on cultivar (cv), among other factors. In this study, seven traditional, noncommercial Greek cultivars, along with the commercial Spanish Arbequina cv., were examined for the phenolic antioxidant dynamic of their leaves. Polar extracts (aqueous, methanol, and ethanol) were analyzed for Total Phenol (TP), Flavonoid (TFL), Hydroxycinnamic Acid Derivatives (THAD), Flavonol (TFLVN) contents, DPPH radical scavenging ability, and Ferric Reducing Capacity (FRAP). Selective characteristics of olive leaf methanol extracts for all cultivars were re-examined on a second sampling period. Olive leaf is considered a rich source of phenolic antioxidants total phenol content reaching 29.3 ± 1.3, 30.6 ± 0.4, and 27.0 ± 1.1 mg caffeic acid/g dry leaf for aqueous, methanol, and ethanol extracts, respectively) and all cultivars were considered of equal bioactive dynamic. TP data derived from Folin–Ciocalteu and another spectrophotometric assay employed presented a high correlation for all examined cases (R2 = 71.5–86.9%). High correlation (R2 = 0.92) was also found between TP and FRAP findings of aqueous extracts. Olive leaf is considered a promising source of phenolic antioxidants irrelevant to cultivar and therefore even cultivars less effective for oil or table olive production could be efficiently exploited for the bioactive dynamic of their leaves.

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Section: Resultsmentioning

confidence: 89%

Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic

Papoti

Παπαγεωργίου

Dervisi

et al. 2018

Foods

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“…None of these procedures significantly influenced the taste assessment of products made of acorn flour. Papoti, Kizaki, Skaltsi, Karayannakidis, and Papageorgiou (2018) evaluated the impact of leaching by soaking acorns in lye on total phenolic content, including tannins. They found that the flour from leached acorns contained nearly three times less phenolic compounds than the untreated raw material.…”

Section: Acorn Flour Productionmentioning

confidence: 99%

Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

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“…Most acorn types, indeed, show a high content of tannins, which are astringent and behave as anti-nutrients (Papoti et al., 2018). In the past, local populations identified and selected the trees bearing sweeter acorns, directly used for edible purposes, whereas the excessively astringent or even bitter acorns, which resulted unpalatable, were subjected to appropriate heat treatments and leaching (Papoti et al., 2018; Pignone and Laghetti, 2010; Rakić et al., 2007) or detoxification with clay (Johns and Duquette, 1991). However, nowadays the knowledge related to the use of acorns as food remains only in the memories of the elderly and is being lost.…”

Section: Introductionmentioning

confidence: 99%

“…The lipid fraction is characterized by high levels of unsaturated fatty acids (Al-Rousan et al., 2013; Özcan, 2007). In addition, recent studies highlighted that acorns have a rich phytochemical potential, mostly represented by phenolic compounds (Papoti et al., 2018; Vinha et al., 2016), and display interesting biological activities (Vinha et al., 2016) such as anti-inflammatory and anti-asthma effect (Moon et al., 2013), and a role in the prevention of obesity, dementia and liver diseases (Kang et al., 2004; Lee et al., 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of acorn flour on the physico-chemical and sensory properties of biscuits

Pasqualone

Makhlouf

Barkat

et al. 2019

Heliyon

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The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were therefore used for preparing biscuits at two levels of addition, 30 and 60 g 100 g À1 on wheat flour basis. The physico-chemical and sensory characteristics of the obtained biscuits were then assessed. Acorn-added biscuits showed significantly (p < 0.05) higher content of phenolics, antioxidant activity and oxidative stability than control biscuits, prepared without acorn flour. These features improved as the level of acorn flour increased. As for appearance, the acorn-added biscuits were darker, larger, more voluminous and more friable than control biscuits. Higher levels of fermentative alcohols and esters, as well as Maillard reaction volatile compounds (particularly furans), were observed in the acorn-added biscuits.

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The phytochemical rich potential of acorn (Quercus aegilops) products and by products

Cited by 23 publications

References 40 publications

Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic

Screening Olive Leaves from Unexploited Traditional Greek Cultivars for Their Phenolic Antioxidant Dynamic

Acorn flour properties depending on the production method and laboratory baking test results: A review

Effect of acorn flour on the physico-chemical and sensory properties of biscuits

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