1
|
Fkiri S, Mohamed B, Khouja M, Stiti B, Ben Salem R, Nasr Z, Ben Slimane L, Nagaz K, Ghayth R, Khaldi A. Effect of geographical origin on the chemical characteristics of Q. canariensis acorns: profiling fatty acids, tocopherols, and phenolic composition. Nat Prod Res 2024:1-7. [PMID: 38557271 DOI: 10.1080/14786419.2024.2335355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 03/21/2024] [Indexed: 04/04/2024]
Abstract
The impact of geographical origin on the chemical composition of acorns from Quercus species has significant attention. This study aimed to explore the phenolic composition of methanolic extracts, tocopherol content, and fatty acid composition of acorn oils from six different populations of Q. canariensis acorns. The obtained results revealed that acorn oil from BniMtir exhibited high levels of α-tocopherol (58 mg/kg). The fatty acids identified across all samples were Z-vaccenic + oleic acids (38.44-58.58%). In addition, the data highlighted the presence of quinic (32.514-60.216 µg/g DW) and gallic acids (1.674-10.849 µg/g DW), as well as catechin (+) (0.096-12.647 µg/g DW) in all populations. These variations in chemical composition from different regions are likely linked to their geographical origin. In conclusion, this study's finding should significance for the industry, offering valuable insights into the potential production of bioactive compounds from Q. canariensis acorns, which could have various applications.
Collapse
Affiliation(s)
- Sondes Fkiri
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
| | - Bagues Mohamed
- Laboratory of Drylands and Oases Cropping, Arid Regions Institute of Medenine, University of Gabes, Medenine, Tunisia
| | - Mariem Khouja
- Laboratory of Nanobiotechnology and Valorization of Medicinal Phytoresources, Department of Biology, National Institute of Applied Science and Technology, University of Carthage, Tunis Cedex, Tunisia
| | - Boutheina Stiti
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
| | - Ridha Ben Salem
- Laboratory of Organic Chemistry LR17ES08, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
| | - Zouhair Nasr
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
| | | | - Kamel Nagaz
- Laboratory of Drylands and Oases Cropping, Arid Regions Institute of Medenine, University of Gabes, Medenine, Tunisia
| | - Rigane Ghayth
- Laboratory of Organic Chemistry LR17ES08, Sciences Faculty of Sfax, University of Sfax, Sfax, Tunisia
- Chemistry-Physics Department, Sciences and Technology Faculty, University of Kairouan, Sidi Bouzid, Tunisia
| | - Abdelhamid Khaldi
- National Institute for Researches on Rural Engineering, Water and Forests, INRGREF, Ariana, Tunisia
| |
Collapse
|
2
|
Jaber SA. In vitro alpha-amylase and alpha-glucosidase inhibitory activity and in vivo antidiabetic activity of Quercus coccifera (Oak tree) leaves extracts. Saudi J Biol Sci 2023; 30:103688. [PMID: 37292253 PMCID: PMC10245109 DOI: 10.1016/j.sjbs.2023.103688] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/08/2023] [Accepted: 05/18/2023] [Indexed: 06/10/2023] Open
Abstract
Quercus species are group of plants known as oak which represent important genus of Fagaceae family. These species are widely distributed in Mediterranean countries. Many of those species used in traditional medicine to treat and prevent various human disorders such as diabetes. Exhausted extraction for Quercus coccifera leaves were carried out using n-hexane, chloroform, methanol, boiled water and microwaved water. Extracts were subjected to phytochemical screening, acute toxicity study, and in vitro and in vivo animal model to evaluate antidiabetic activity of the produced extracts. The highest in vitro activity against α-amylase and α-glucosidase activity was obtained from methanolic extract with an IC50 of 0.17 and 0.38 µg/ml respectively and better than the positive control acarbose. While the rest of the extract was either with moderate or low activity. Similarly, in the in vivo study, methanolic extract with a concentration of 200 mg/kg/day was able to reduce the blood glucose level for the diabetic mice to 146.8 mg/dL with normal bodyweight and biochemical signs when compared to the normal mice group. While the rest of the extracts were either with moderate or low ability to maintain blood glucose level for diabetic mice with few signs of hepatic and renal toxicity and weight loss. All data were statistically significantly different with p-value of less than 0.001 at confidence interval of 95% with high variance homogeneity. In conclusion, methanolic plant leaves extract of Q. coccifera can possibly be used alone to control the elevation of blood glucose level with a renal and hepatic protective property.
Collapse
|
3
|
Difonzo G, Troilo M, Casiello M, D'Accolti L, Caponio F. Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds. Molecules 2023; 28:molecules28093760. [PMID: 37175170 PMCID: PMC10180318 DOI: 10.3390/molecules28093760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Agronomic practices and the winemaking process lead to the production of considerable quantities of waste and by-products. These are often considered waste with negative effects on environmental sustainability. However, vine shoots and grape stalks can be reused, representing a potential source of xylo-oligosaccharides and polyphenols. In this context, the purpose of this work was to obtain enriched extracts using three different autohydrolysis treatments with (i) H2O, (ii) H2O:EtOH, and (iii) H2O:Amberlyst. The obtained extracts were characterized by their xylo-oligosaccharide and polyphenol profiles using LC-MS techniques. The use of ethanol during autohydrolysis allowed for greater extraction of xylan-class compounds, especially in vine shoot samples, while an increase in antioxidant activity (128.04 and 425.66 µmol TE/g for ABTS and DPPH, respectively) and in total phenol content (90.92 mg GAE/g) was obtained for grape stalks.
Collapse
Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola165, 70126 Bari, Italy
| | - Marica Troilo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola165, 70126 Bari, Italy
| | - Michele Casiello
- Chemistry Department, University of Bari Aldo Moro, Via Orabona 4, 70125 Bari, Italy
| | - Lucia D'Accolti
- Chemistry Department, University of Bari Aldo Moro, Via Orabona 4, 70125 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola165, 70126 Bari, Italy
| |
Collapse
|
4
|
Jallali I, Zaouali Y, Mkadmini K, Smaoui A, Abdelly C, Ksouri R. Phytochemistry and Antioxidant Activities of Rhus tripartitum (Ucria) Grande Leaf and Fruit Phenolics, Essential Oils, and Fatty Acids. Nat Prod Commun 2022. [DOI: 10.1177/1934578x221089110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Rhus tripartitum (Ucria) Grande leaves and fruits were investigated for their contents in phenolic compounds, essential oils, and fatty acids. Chemical composition and antioxidant potential of these secondary metabolites were investigated using chromatographic tools and different antioxidant tests. Results displayed high amounts of phenolic compounds in leaves, concomitant with important antioxidant potentialities, probably due to their richness in phenolic acids and flavonoids as identified by reverse phase high performance liquid chromatography (RP-HPLC). Amounts of essential oils were higher in leaves. Oxygenated sesquiterpenes are exclusively synthesized by the fruits, expressing better antioxidant activities.
Collapse
Affiliation(s)
- Inès Jallali
- Laboratoire des Plantes Aromatiques et Médicinales (LPAM), Centre de Biotechnologie à la Technopole de Borj Cédria (CBBC), Hammam-lif, Tunisia
| | - Yosr Zaouali
- Laboratoire de Biotechnologies Végétales, Institut National des Sciences Appliquées et des Technologies de Tunis (INSAT), Tunis Cedex, Tunisia
| | - Khaoula Mkadmini
- Laboratoire des Plantes Aromatiques et Médicinales (LPAM), Centre de Biotechnologie à la Technopole de Borj Cédria (CBBC), Hammam-lif, Tunisia
| | - Abderrazek Smaoui
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie à la Technopole de Borj Cédria (CBBC), Hammam-lif, Tunisia
| | - Chedly Abdelly
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie à la Technopole de Borj Cédria (CBBC), Hammam-lif, Tunisia
| | - Riadh Ksouri
- Laboratoire des Plantes Aromatiques et Médicinales (LPAM), Centre de Biotechnologie à la Technopole de Borj Cédria (CBBC), Hammam-lif, Tunisia
| |
Collapse
|
5
|
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. Foods 2022; 11:foods11050683. [PMID: 35267317 PMCID: PMC8909574 DOI: 10.3390/foods11050683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40 w/w) was chosen as a basis for further studies concerning the refining process. During refining, carotenoids almost disappeared while tocols were reduced by 24% on average. Free fatty acids, peroxide value, and oxidized triacylglycerols were significantly reduced by refining, while triacylglycerol oligopolymers were significantly higher than the crude oil. Durum wheat oil had an outstanding content of phytosterols and policosanols. Overall, the edible oil obtained from durum wheat after refining could be considered a good source of phytochemicals and could represent a valuable strategy to valorize the by-products from durum wheat mills.
Collapse
|
6
|
The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods 2021; 10:foods10112727. [PMID: 34829007 PMCID: PMC8623661 DOI: 10.3390/foods10112727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 11/01/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.
Collapse
|
7
|
Oak trees (Quercus spp.) as a source of extracts with biological activities: A narrative review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
8
|
Squeo G, Silletti R, Mangini G, Summo C, Caponio F. The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil. Foods 2021; 10:foods10020369. [PMID: 33572062 PMCID: PMC7915085 DOI: 10.3390/foods10020369] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 02/07/2023] Open
Abstract
In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene.
Collapse
Affiliation(s)
- Giacomo Squeo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
- Correspondence:
| | - Roccangelo Silletti
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Giacomo Mangini
- Institute of Biosciences and Bioresources (IBBR), National Research Council (CNR), Via Amendola 165/A, 70126 Bari, Italy;
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| | - Francesco Caponio
- Food Science and Technology Unit, Department of Soil Plant and Food Sciences, University of Bari “Aldo Moro”, Via Amendola 165/A, 70126 Bari, Italy; (R.S.); (C.S.); (F.C.)
| |
Collapse
|
9
|
Makhlouf FZ, Squeo G, Difonzo G, Faccia M, Pasqualone A, Summo C, Barkat M, Caponio F. Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:131-138. [PMID: 32608514 DOI: 10.1002/jsfa.10623] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/11/2020] [Accepted: 07/01/2020] [Indexed: 05/14/2023]
Abstract
BACKGROUND Acorn fruit and its components and by-products are receiving renewed interest due to their nutritional and phytochemical features. In particular, the oil extracted from acorns is recognized for having high nutritional quality and for being rich in bioactive compounds. Despite the growing interest, few papers are available that consider the evolution of acorn-oil characteristics during storage. Our aim was to investigate the storage-related changes in acorn oils extracted from three Quercus species grown in Algeria (Q. ilex, Q. suber, and Q. coccifera) 180 days after production, with a focus on polar and volatile compounds, not yet investigated. Basic quality parameters, phenolic content, antioxidant activity and induction time were also monitored. RESULTS The oxidation markers (peroxide value and UV absorptions) increased during storage, whereas antioxidants decreased. A distinctive volatile profile was observed at the time of production, which underwent changes during storage. Polar compounds increased, whereas induction time decreased. The oil extracted from Quercus suber L. was the most affected by storage time. CONCLUSION Floral and fruity volatile compounds detected in the oils' headspace could explain the pleasant flavor of acorn oils reported by other authors. As with other vegetable oils, storage depletes both volatiles and antioxidants and produces oxidation compounds, such as oxidized triacylglycerols. However, the acorn oils that were studied were quite stable under storage in the dark at room temperature for 6 months. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Fatima Z Makhlouf
- Laboratoire Bioqual, INATAA, , Université Frères Mentouri Constantine 1, Constantine, Algeria
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Malika Barkat
- Laboratoire Bioqual, INATAA, , Université Frères Mentouri Constantine 1, Constantine, Algeria
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| |
Collapse
|
10
|
Development of a modified malaxer reel: Influence on mechanical characteristic and virgin olive oil quality and composition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
11
|
Abstract
Acorn oil has been receiving increasing attention due to its nutritional potentials. However, its application as a novel food ingredient has not yet been fully explored. This paper summarizes chemical composition, extraction methods, potential health benefits, and current applications of acorn oil, with the aim of providing suggestions for its exploitation. Acorn oil is an excellent source of essential fatty acids (oleic, linoleic, α-linolenic, and palmitic acids). Acorns are a rich source of tocopherols, with γ-tocopherol being the most abundant. It also contains various bioactive compounds such as polyphenols and sterols (mainly β-sitosterol). Diets enriched with acorn oil can be beneficial in preventing cardiovascular disease (CVD), cancer, and type 2 diabetes as well as offer antioxidant activity. Further studies should focus on producing better quality acorn oil such as the application of more innovative and optimized techniques that can increase its health benefits and hence utilization.
Collapse
|
12
|
Szabłowska E, Tańska M. Acorn flour properties depending on the production method and laboratory baking test results: A review. Compr Rev Food Sci Food Saf 2020; 20:980-1008. [PMID: 33325090 DOI: 10.1111/1541-4337.12683] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/31/2020] [Accepted: 11/18/2020] [Indexed: 11/29/2022]
Abstract
Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under-appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour-based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten-free products is particularly favorable from a nutritional point of view.
Collapse
Affiliation(s)
- Emilia Szabłowska
- Department of Food Technology and Human Nutrition, Faculty of Computer Science and Food Science, Łomża State University of Applied Sciences, Łomża, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| |
Collapse
|
13
|
Taib M, Rezzak Y, Bouyazza L, Lyoussi B. Medicinal Uses, Phytochemistry, and Pharmacological Activities of Quercus Species. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2020; 2020:1920683. [PMID: 32802116 PMCID: PMC7415107 DOI: 10.1155/2020/1920683] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Accepted: 06/05/2020] [Indexed: 01/05/2023]
Abstract
Quercus species, also known as oak, represent an important genus of the Fagaceae family. It is widely distributed in temperate forests of the northern hemisphere and tropical climatic areas. Many of its members have been used in traditional medicine to treat and prevent various human disorders such as asthma, hemorrhoid, diarrhea, gastric ulcers, and wound healing. The multiple biological activities including anti-inflammatory, antibacterial, hepatoprotective, antidiabetic, anticancer, gastroprotective, antioxidant, and cytotoxic activities have been ascribed to the presence of bioactive compounds such as triterpenoids, phenolic acids, and flavonoids. This paper aimed to provide available information on the medicinal uses, phytochemicals, and pharmacology of species from Quercus. However, further investigation is needed to fully clarify the mode of action of its bioactive compounds and to evaluate in vivo chronic toxicity, before exploring their potential use as a supplement in functional foods and natural pharmaceutics.
Collapse
Affiliation(s)
- Mehdi Taib
- Laboratory of Renewable Energy, Environment and Development, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, Morocco
| | - Yassine Rezzak
- Laboratory of Renewable Energy, Environment and Development, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, Morocco
| | - Lahboub Bouyazza
- Laboratory of Renewable Energy, Environment and Development, Hassan 1st University Faculty of Science and Technology, P.O. Box 577, Settat, Morocco
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), University of Sidi Mohamed Ben Abdellah, Fez 30 000, Morocco
| |
Collapse
|
14
|
Study on the active polyphenol constituents in differently colored Rubus Chingii Hu and the structure-activity relationship of the main ellagitannins and ellagic acid. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108967] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
15
|
Chemical and sensory characterization of Brazilian virgin olive oils. Food Res Int 2019; 126:108588. [DOI: 10.1016/j.foodres.2019.108588] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/18/2023]
|
16
|
Pasqualone A, Makhlouf FZ, Barkat M, Difonzo G, Summo C, Squeo G, Caponio F. Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon 2019; 5:e02242. [PMID: 31453400 PMCID: PMC6700410 DOI: 10.1016/j.heliyon.2019.e02242] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 07/30/2019] [Accepted: 08/02/2019] [Indexed: 10/26/2022] Open
Abstract
The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were therefore used for preparing biscuits at two levels of addition, 30 and 60 g 100 g-1 on wheat flour basis. The physico-chemical and sensory characteristics of the obtained biscuits were then assessed. Acorn-added biscuits showed significantly (p < 0.05) higher content of phenolics, antioxidant activity and oxidative stability than control biscuits, prepared without acorn flour. These features improved as the level of acorn flour increased. As for appearance, the acorn-added biscuits were darker, larger, more voluminous and more friable than control biscuits. Higher levels of fermentative alcohols and esters, as well as Maillard reaction volatile compounds (particularly furans), were observed in the acorn-added biscuits.
Collapse
Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Fatima Z. Makhlouf
- Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Malika Barkat
- Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| |
Collapse
|