Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio
Oak acorn is widely used as human food and animal feed. This fruit contains considerable amounts of tannin. A large amount of tannin causes a disturbance in the digestion process. The aim of this study was to reduce the amount of tannin before consuming oak acorn in the diet. Dry and de-hulled acorn...
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| Format: | Article |
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University of Guilan
2022-03-01
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| Series: | تغذیه آبزیان |
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| Online Access: | https://janb.guilan.ac.ir/article_6301_afdc850d25e6ee95a37d2a63006dc3b5.pdf |
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| author | Arash Nadri Hojjatollah Alamdari |
| author_facet | Arash Nadri Hojjatollah Alamdari |
| author_sort | Arash Nadri |
| collection | DOAJ |
| description | Oak acorn is widely used as human food and animal feed. This fruit contains considerable amounts of tannin. A large amount of tannin causes a disturbance in the digestion process. The aim of this study was to reduce the amount of tannin before consuming oak acorn in the diet. Dry and de-hulled acorns were soaked in tap water (1:5; w/v) for 24, 48 and 72 h (treatments 1, 2 and 3 without water exchange and treatments 4, 5 and 6 with water change every 12 h, respectively) at 50 °C. Then acorns were dried at 60 °C for 24 h, milled and sieved with a 250-micron sieve. The highest loss of total phenolic compounds (93.34%), non-tannin phenolic compounds (95.83%) and condensed tannins (96.92%) and the highest increase in protein digestibility were observed in treatment 6 (p<0.05). Carbohydrate digestibility only in treatment 2 was higher than the control, and the increased soaking time from 48 to 72 h caused a significant decrease in the digestibility of the carbohydrate. Acorn soaking caused a significant elevation in pH in treatment 6. The pH value of digested acorn was not different from the control when water was not changed, however, it was higher than the control when water was changed. In general, treatment 6 is recommended as the best treatment in acorn processing with tap water. |
| first_indexed | 2024-03-12T00:44:30Z |
| format | Article |
| id | doaj.art-c32f7d9d3ad7475d9d95278e857c10e6 |
| institution | Directory Open Access Journal |
| issn | 2980-8499 |
| language | fas |
| last_indexed | 2024-03-12T00:44:30Z |
| publishDate | 2022-03-01 |
| publisher | University of Guilan |
| record_format | Article |
| series | تغذیه آبزیان |
| spelling | doaj.art-c32f7d9d3ad7475d9d95278e857c10e62023-09-14T20:24:10ZfasUniversity of Guilanتغذیه آبزیان2980-84992022-03-0181576610.22124/janb.2023.23462.11786301Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpioArash Nadri0Hojjatollah Alamdari1Department of Fishery, Faculty of Natural Resources, Behbahan Khatam Alanbia University of Technology, Behbahan, Khuzestan, IranDepartment of Fishery, Faculty of Natural Resources, Behbahan Khatam Alanbia University of Technology, Behbahan, Khuzestan, IranOak acorn is widely used as human food and animal feed. This fruit contains considerable amounts of tannin. A large amount of tannin causes a disturbance in the digestion process. The aim of this study was to reduce the amount of tannin before consuming oak acorn in the diet. Dry and de-hulled acorns were soaked in tap water (1:5; w/v) for 24, 48 and 72 h (treatments 1, 2 and 3 without water exchange and treatments 4, 5 and 6 with water change every 12 h, respectively) at 50 °C. Then acorns were dried at 60 °C for 24 h, milled and sieved with a 250-micron sieve. The highest loss of total phenolic compounds (93.34%), non-tannin phenolic compounds (95.83%) and condensed tannins (96.92%) and the highest increase in protein digestibility were observed in treatment 6 (p<0.05). Carbohydrate digestibility only in treatment 2 was higher than the control, and the increased soaking time from 48 to 72 h caused a significant decrease in the digestibility of the carbohydrate. Acorn soaking caused a significant elevation in pH in treatment 6. The pH value of digested acorn was not different from the control when water was not changed, however, it was higher than the control when water was changed. In general, treatment 6 is recommended as the best treatment in acorn processing with tap water.https://janb.guilan.ac.ir/article_6301_afdc850d25e6ee95a37d2a63006dc3b5.pdfcarbohydrate digestioncommon carpoak acornphenolic compounds protein digestion |
| spellingShingle | Arash Nadri Hojjatollah Alamdari Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio تغذیه آبزیان carbohydrate digestion common carp oak acorn phenolic compounds protein digestion |
| title | Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio |
| title_full | Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio |
| title_fullStr | Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio |
| title_full_unstemmed | Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio |
| title_short | Effects of soaking oak acorn, Quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp, Cyprinus carpio |
| title_sort | effects of soaking oak acorn quercus brantii in water on the removal of phenolic compounds and its digestibility for common carp cyprinus carpio |
| topic | carbohydrate digestion common carp oak acorn phenolic compounds protein digestion |
| url | https://janb.guilan.ac.ir/article_6301_afdc850d25e6ee95a37d2a63006dc3b5.pdf |
| work_keys_str_mv | AT arashnadri effectsofsoakingoakacornquercusbrantiiinwaterontheremovalofphenoliccompoundsanditsdigestibilityforcommoncarpcyprinuscarpio AT hojjatollahalamdari effectsofsoakingoakacornquercusbrantiiinwaterontheremovalofphenoliccompoundsanditsdigestibilityforcommoncarpcyprinuscarpio |