Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (<i>Quercus rubra</i> L., syn. <i>Q. borealis</i> F. Michx) Seeds Affected by Roasting Conditions

Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (<i>Quercus rubra</i> L., syn. <i>Q. borealis</i> F. Michx) Seeds Affected by Roasting Conditions

The nutritional value and health-promoting properties cause the fruits (acorns) of <i>Quercus</i> spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound’s composition, antiox...

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Bibliographic Details
Main Authors: Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, Gabriela Kowalska, Dorota Żyżelewicz
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Molecules
Subjects:
<i>Quercus rubra</i> L.
roasting
phenolic compounds
melanoidins
antioxidant properties
color
Online Access:https://www.mdpi.com/1420-3049/28/5/2299

Internet

https://www.mdpi.com/1420-3049/28/5/2299

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