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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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/5/2299 |
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| author | Joanna Oracz Monika Prejzner Joanna Grzelczyk Gabriela Kowalska Dorota Żyżelewicz |
| author_facet | Joanna Oracz Monika Prejzner Joanna Grzelczyk Gabriela Kowalska Dorota Żyżelewicz |
| author_sort | Joanna Oracz |
| collection | DOAJ |
| description | 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, antioxidant potential, physicochemical properties and taste characteristics of northern red oak (<i>Quercus rubra</i> L.) seeds subjected to roasting at different temperatures and times. The results indicate that the roasting markedly affects the composition of bioactive components of acorns. In general, the use of roasting temperatures greater than 135 °C causes a decrease in the total phenolic compound content of <i>Q. rubra</i> seeds. Furthermore, along with an increase in temperature and thermal processing time, a remarkable increase in melanoidins, which are the final products of the Maillard reaction, was also observed in processed <i>Q. rubra</i> seeds. Both unroasted and roasted acorn seeds had high DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activity. Roasting at 135 °C caused negligible changes in total phenolics content and antioxidant activity of <i>Q. rubra</i> seeds. Almost all samples had lower antioxidant capacity along with an increase in the roasting temperatures. Additionally, thermal processing of acorn seeds contributes to the development of the brown color and the reduction of bitterness, and the creation of a more pleasant taste of the final products. Overall, the results of this study show that both unroasted and roasted <i>Q. rubra</i> seeds may be an interesting source of bioactive compounds with high antioxidant activity. Therefore, they can be used as a functional ingredient of beverages or food. |
| first_indexed | 2024-03-11T07:16:20Z |
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| last_indexed | 2024-03-11T07:16:20Z |
| publishDate | 2023-03-01 |
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| spelling | doaj.art-40741280264a48dcb7c2021714dbfd0c2023-11-17T08:14:47ZengMDPI AGMolecules1420-30492023-03-01285229910.3390/molecules28052299Bioactive 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 ConditionsJoanna Oracz0Monika Prejzner1Joanna Grzelczyk2Gabriela Kowalska3Dorota Żyżelewicz4Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, PolandInstitute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, PolandInstitute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, PolandInstitute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, PolandInstitute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, PolandThe 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, antioxidant potential, physicochemical properties and taste characteristics of northern red oak (<i>Quercus rubra</i> L.) seeds subjected to roasting at different temperatures and times. The results indicate that the roasting markedly affects the composition of bioactive components of acorns. In general, the use of roasting temperatures greater than 135 °C causes a decrease in the total phenolic compound content of <i>Q. rubra</i> seeds. Furthermore, along with an increase in temperature and thermal processing time, a remarkable increase in melanoidins, which are the final products of the Maillard reaction, was also observed in processed <i>Q. rubra</i> seeds. Both unroasted and roasted acorn seeds had high DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activity. Roasting at 135 °C caused negligible changes in total phenolics content and antioxidant activity of <i>Q. rubra</i> seeds. Almost all samples had lower antioxidant capacity along with an increase in the roasting temperatures. Additionally, thermal processing of acorn seeds contributes to the development of the brown color and the reduction of bitterness, and the creation of a more pleasant taste of the final products. Overall, the results of this study show that both unroasted and roasted <i>Q. rubra</i> seeds may be an interesting source of bioactive compounds with high antioxidant activity. Therefore, they can be used as a functional ingredient of beverages or food.https://www.mdpi.com/1420-3049/28/5/2299<i>Quercus rubra</i> L.roastingphenolic compoundsmelanoidinsantioxidant propertiescolor |
| spellingShingle | Joanna Oracz Monika Prejzner Joanna Grzelczyk Gabriela Kowalska Dorota Żyżelewicz 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 Molecules <i>Quercus rubra</i> L. roasting phenolic compounds melanoidins antioxidant properties color |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | <i>Quercus rubra</i> L. roasting phenolic compounds melanoidins antioxidant properties color |
| url | https://www.mdpi.com/1420-3049/28/5/2299 |
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