Unraveling the Effect of Dehulling Methods on the Nutritional Composition of Acorn Quercus spp.

Unveiling the phytochemical nature of acorns: the relevance of dehusking

“…From a nutritional perspective, these dehulling methods do not affected the ash, protein, amino-acid, and fatty acid contents when compared with the manually-treated acorns, but the fat, element, carbohydrate, and soluble sugar contents increased and/or decreased depending on the dehulling method and Quercus spp. 6 These methods also significantly increased the total fiber contents but decreased the energy values and resistant starch contents.…”

“…Acorn shells were removed by three different methods according to published literature 6 : (1) manual dehusking (the shells were removed by hand with a regular kitchen knife); (2) thermal dehusking (the shells were removed by hand after scalding the acorns in boiling water for 1 min); or (3) dehusking by drying (the shells were removed by hand after drying in an oven at 25 °C until stable weight). Cotyledons were then grounded using a regular food processor and the flours were screened using a 1 mm sieve-mesh.…”

“…4,5 Nutritionally, acorns are gluten-free and rich in carbohydrates (83 to 86%), but also have relevant amounts of protein (7 to 10%) and low fat content (4 to 5%). 6,7 From a phytochemical perspective, acorns are also rich in phenolic compounds. 8–10 They comprehend a wide variety of molecules derived from the secondary metabolism of plants, which have multiple functions such as protection from sunlight and defense from predators.…”

Impact of Roasting Temperature and Seed Presence on Carob Flour (Ceratonia siliqua L.): Physical, Chemical, and Functional Properties

“…Energy content calculations were based on the established Atwater factors, where 4 kcal/g was assigned to protein, 9 kcal/g was assigned to fat, 4 kcal/g was assigned to carbohydrates (excluding total fiber), and 2 kcal/g was assigned to total fiber content. The outcomes were expressed in kcal per 100 g of the corresponding flour on a dry basis (kcal/100 g DW) . All measurements were performed in triplicate.…”

“…The outcomes were expressed in kcal per 100 g of the corresponding flour on a dry basis (kcal/100 g DW). 32 33 methodology. An optical emission spectrometer (Optima 7000 DV ICP-OES, Dual View, PerkinElmer Life and Analytical Sciences, Shelton, CT, USA) employing a radial configuration was utilized.…”