![]() ![]() The effect of leaching parameters on the phytochemical content of acorn material was also studied.Īcorn material used for the scope of the study was kindly supplied by the owners of the Red Tractor Farm of Kea Island, Greece. In specific, the phenol content, the antioxidant activity, the mineral content (Na, K and Ca), as well as fatty acid profile and molecular weight distribution of proteins and peptides of acorn nuts, acorn flour, and acorn by products such as shells and leaching waters were examined. aegilops products and relevant by-products in view of their exploitation for food, feed, health and biological sectors. The objective of the present study is to examine selective quality characteristics of Q. aegilops ( Ithburiensis or Macrolepis), a deciduous drought-resistant Oak, capable of growing on shallow and poor soils, has been scarcely studied regarding ethnobotanical, physiological and other matters, whereas information concerning its chemical and nutritional characteristics is missing. Therefore, leaching parameters may significantly differentiate the bioactive content of the final product. Leaching practices are empirically carried out and there is no specific procedure or optimized process. Furthermore, most acorn varieties are bitter and need to be leached, similarly to many cereals, legumes and fruits, to become more pleasant and less astringent. However for the exploitation of a natural material, knowledge on the variability of its components is vital as industry is interested for standardized resources of ensured quality. ![]() Genetic conditions, environment, clime and sampling parameters are known to significantly differentiate composition and characteristics of a plant material. Numerous species and hybrids, varieties and cultivars exist and the chemical composition of their tissues and respective products are known to vary widely among them. It is known that “natural” does not always entail “safety”, when the latter is related to the history of nutritional human use of a natural product. Consequently, acorn is considered to stand out among other natural materials and worth attention in favor of its nutritionally promising content and potency of secure circulation in the markets. In addition, Portuguese legislation includes acorn oil in the category of directly alimentary oils. Acorns were also used in Serbia (nineteenth century) with records for their beneficial influence on human health. In Europe, up to the early twentieth century, acorns were widely used in the Mediterranean region (mainly in Spain and Italy) furnishing up to 25% of the food consumed by the poorer classes, mainly for bread making or as a coffee substitute. Acorns from genus Lithocarpus once comprised more than 50% of the traditional diets of native Americans, while those of genus Quercus ( Q.) appear as dietary constituents of diets all over the world. ![]() Additionally, it is a natural material with a long history of nutritional use. Acorn storage free#Moreover, it is a gluten free source that could be efficiently used towards the development of relevant gluten free products with continuously expanding demand. Īcorn bears compounds, such as essential amino acids, fatty acids, vitamins, polyphenols and minerals, with well established health, nutritional and functional benefits. Recently, acorn extracts have been reported to protect chicken patties against oxidative damage, and preserve organoleptic and quality attributes during chilled storage and reheating. Since there is potential for many other routes of its exploitation, there emerged a scientific interest for the quality attributes of acorn products such as flour, starch and oil. Presently, it is used on a small scale as feedstuff, resulting in meat products of high quality (Iberian pigs), and for traditional leather tanning. Use of acorn has a worldwide long history in human nutrition, folk medicine (astringents, anti-diarrhoeals, anti-ulcers and antidotes), animal feed and tanneries. ![]()
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