Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties
Cocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant effect. This study aimed to investigate acorn-derived powder as an alter...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
|
| Series: | Forests |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1999-4907/12/8/1088 |
| _version_ | 1797523838365335552 |
|---|---|
| author | Romina Alina Marc (Vlaic) Mihaela Niculae Emőke Páll Vlad Mureșan Andruţa Mureșan Anda Tanislav Andreea Pușcaș Crina Carmen Mureșan Constantin Cerbu |
| author_facet | Romina Alina Marc (Vlaic) Mihaela Niculae Emőke Páll Vlad Mureșan Andruţa Mureșan Anda Tanislav Andreea Pușcaș Crina Carmen Mureșan Constantin Cerbu |
| author_sort | Romina Alina Marc (Vlaic) |
| collection | DOAJ |
| description | Cocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant effect. This study aimed to investigate acorn-derived powder as an alternative to cocoa powder, in order to obtain a chocolate that does not contain stimulants of the nervous system. Both the chocolate technological process and acorns roasting process (180 °C/25 min, 200 °C/20 min and 220 °C/15 min) were optimized to obtain acorn powder with an organoleptic profile as close as possible to that of cocoa powder. The chocolate sensory evaluation was performed by means of the hedonic test. Furthermore, the aqueous extracts obtained from the resulting powder were evaluated for total polyphenol content, and in vitro antimicrobial and antiproliferative properties. The results point out a high content of phenolic compounds (500.78–524.01 mg GAE/100 g); protection against microbial contamination based on the ability to inhibit a Gram-positive bacterium (<i>Bacillus cereus</i>) was also noticed. The aqueous acorn extracts were also able to reduce the cell viability of HFL-1 (human fetal lung fibroblast) and DLD-1 (colorectal adenocarcinoma) lines. This study suggests red oak (<i>Quercus rubra</i>) fruits as a potential alternative to cocoa powder in the manufacture of chocolate. |
| first_indexed | 2024-03-10T08:47:48Z |
| format | Article |
| id | doaj.art-76467f85d5cc4dafacb699ceadb13471 |
| institution | Directory Open Access Journal |
| issn | 1999-4907 |
| language | English |
| last_indexed | 2024-03-10T08:47:48Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Forests |
| spelling | doaj.art-76467f85d5cc4dafacb699ceadb134712023-11-22T07:43:23ZengMDPI AGForests1999-49072021-08-01128108810.3390/f12081088Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological PropertiesRomina Alina Marc (Vlaic)0Mihaela Niculae1Emőke Páll2Vlad Mureșan3Andruţa Mureșan4Anda Tanislav5Andreea Pușcaș6Crina Carmen Mureșan7Constantin Cerbu8Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaDepartment of Infectious Diseases, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaDepartment of Infectious Diseases, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaFood Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaDepartment of Infectious Diseases, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Calea Mănăştur Street, 400372 Cluj-Napoca, RomaniaCocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant effect. This study aimed to investigate acorn-derived powder as an alternative to cocoa powder, in order to obtain a chocolate that does not contain stimulants of the nervous system. Both the chocolate technological process and acorns roasting process (180 °C/25 min, 200 °C/20 min and 220 °C/15 min) were optimized to obtain acorn powder with an organoleptic profile as close as possible to that of cocoa powder. The chocolate sensory evaluation was performed by means of the hedonic test. Furthermore, the aqueous extracts obtained from the resulting powder were evaluated for total polyphenol content, and in vitro antimicrobial and antiproliferative properties. The results point out a high content of phenolic compounds (500.78–524.01 mg GAE/100 g); protection against microbial contamination based on the ability to inhibit a Gram-positive bacterium (<i>Bacillus cereus</i>) was also noticed. The aqueous acorn extracts were also able to reduce the cell viability of HFL-1 (human fetal lung fibroblast) and DLD-1 (colorectal adenocarcinoma) lines. This study suggests red oak (<i>Quercus rubra</i>) fruits as a potential alternative to cocoa powder in the manufacture of chocolate.https://www.mdpi.com/1999-4907/12/8/1088acornpolyphenolsantibacterial activityantiproliferative activitychocolate |
| spellingShingle | Romina Alina Marc (Vlaic) Mihaela Niculae Emőke Páll Vlad Mureșan Andruţa Mureșan Anda Tanislav Andreea Pușcaș Crina Carmen Mureșan Constantin Cerbu Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties Forests acorn polyphenols antibacterial activity antiproliferative activity chocolate |
| title | Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties |
| title_full | Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties |
| title_fullStr | Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties |
| title_full_unstemmed | Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties |
| title_short | Red Oak (<i>Quercus rubra</i> L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties |
| title_sort | red oak i quercus rubra i l fruits as potential alternative for cocoa powder optimization of roasting conditions antioxidant and biological properties |
| topic | acorn polyphenols antibacterial activity antiproliferative activity chocolate |
| url | https://www.mdpi.com/1999-4907/12/8/1088 |
| work_keys_str_mv | AT rominaalinamarcvlaic redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT mihaelaniculae redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT emokepall redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT vladmuresan redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT andrutamuresan redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT andatanislav redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT andreeapuscas redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT crinacarmenmuresan redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties AT constantincerbu redoakiquercusrubrailfruitsaspotentialalternativeforcocoapowderoptimizationofroastingconditionsantioxidantandbiologicalproperties |