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Pencak T, Dordevic D, Ćavar Zeljković S, Tremlova B. Oak Leaves as a Raw Material for the Production of Alcoholic Fermented Beverages. Foods 2024; 13:1641. [PMID: 38890869 PMCID: PMC11172069 DOI: 10.3390/foods13111641] [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: 04/10/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 06/20/2024] Open
Abstract
This study aimed to point out the possible use of oak leaves (Q. petraea) in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed. The antioxidant capacity of the beverage was lower compared to the infusions before fermentation, and its highest values were recorded in the leaf samples, in which the highest values of phenolic compounds and the total phenolic content were also recorded. A decrease in the content of total phenolics was recorded with the increasing length of fermentation in beverage samples. However, the fermentation process had a positive effect on the contents of some phenolic substances such as catechin, gallic acid and gallocatechin. Sensory analysis showed a higher acceptability of the fermented beverage without the addition of orange, which could be caused by the higher sugar content in these samples. Oak leaves therefore represent a suitable raw material for the production of a fermented alcoholic beverage, without the need to enrich the taste with other ingredients.
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Affiliation(s)
- Tomas Pencak
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
| | - Dani Dordevic
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
| | - Sanja Ćavar Zeljković
- Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Šlechtitelů 29, 783 71 Olomouc, Czech Republic;
- Czech Advanced Technology and Research Institute, Palacky University, Šlechtitelů 27, 783 71 Olomouc, Czech Republic
| | - Bohuslava Tremlova
- Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno, Palackeho tr. 1946/1, 612 42 Brno, Czech Republic; (T.P.)
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Shahamati M, Ahmadi P, Tabibiazar M, Fazelioskouei T, Azadmard-Damirchi S, Zargaraan A. Characterization of acorn oil and its application on carnauba wax-based oleogel and chocolate spread. Int J Biol Macromol 2024; 260:129571. [PMID: 38246460 DOI: 10.1016/j.ijbiomac.2024.129571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 01/02/2024] [Accepted: 01/16/2024] [Indexed: 01/23/2024]
Abstract
This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel (AOG) and the effect of AOG replacement on the textural and sensorial properties of chocolate spread. Oil yields from cold-pressing (Quercus longipes) were around 14%wt with a nice nutty smell. The main fatty acids of AO were included oleic, linoleic, and palmitic acid (44, 38, and 10%wt) respectively. The prepared AOG using 6%wt of carnauba wax (CW) showed high strength (G' > 100 mPa) and oil binding capacity ∼87 %. Based on microstructure assays platelet-like and β' polymorphic triglyceride crystalline networks were formed in AOG. The Pickering AOG/water emulsions in the volumetric ratio of from 90:10 up to 40:60 were stable due to the placement of CW-based AOG particles at the interface of water/oil as Pickering stabilizer. The high physical stability of the emulgel against phase separation is considered an important advantage for using oleogel in chocolate spread formulations instead of vegetable oils, which usually have a high percentage of oil release. The spreads prepared by replacing 50%wt AOG with butter showed acceptable textural and sensorial properties.
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Affiliation(s)
- Maryam Shahamati
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Parisa Ahmadi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mahnaz Tabibiazar
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Tahereh Fazelioskouei
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.
| | - Azizollaah Zargaraan
- Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences and Health Services, Hafezi St, Tehran, Iran
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Socaciu MI, Semeniuc CA, Tanislav AE, Mureşan EA, Pușcaș A, Truță AM, Mureşan V. Formulation development and characterization of plant-based alternatives to pâté using forest ingredients. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3082-3093. [PMID: 37790922 PMCID: PMC10542434 DOI: 10.1007/s13197-023-05852-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/04/2023] [Accepted: 09/14/2023] [Indexed: 10/05/2023]
Abstract
Due to the expanding global population and environmental concerns about meat production from livestock, there is a great demand for alternative ingredients. Beech achene (BA) and sessile oak acorn (SOA) were recently proposed as protein- and carbohydrate-rich novel food ingredients. This study used their roasted kernels to develop and characterize four formulations of spreadable vegetable paste (with 10% BAK, 10% SOAK, 5% SOAK + 5% BAK, and control-just with roasted sunflower kernel). The substitution of sunflower kernel with 10% BAK caused a decrease in the energy value of vegetable paste, while 10% SOAK and 5% SOAK + 5% BAK, an increase. Syneresis was higher in formulations with forest ingredients, most notably in those containing BAK. The SOAK also caused a decrease in the pH of vegetable pastes that included it. All forest formulations had a large total colour difference compared to the control sample, driven by its intensity decrease (less in that with BAK than in the other two). The acceptance rate was reasonable for all formulations, although the overall score was significantly lower (slightly liked) in the vegetable paste formulated only with BAK than in the others (moderately liked); thus, the consumer's purchase intention too (only 4.9% for that with 10% SOAK). Formulation with 10% BAK had a higher hardness, adhesiveness, gumminess, and chewiness than the others, while that with the 5% SOAK and 5% BAK mixture showed the most robust network structure. In conclusion, BA and SOA kernels are suitable for manufacturing plant-based alternatives to pâté if used in proper concentrations. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05852-7.
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Affiliation(s)
- Maria-Ioana Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Cristina Anamaria Semeniuc
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Anda Elena Tanislav
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Elena Andruţa Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Alina Maria Truță
- Faculty of Forestry and Cadastre, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureşan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Guo C, Han F, Geng S, Shi Y, Ma H, Liu B. The physicochemical properties and Pickering emulsifying capacity of acorn starch. Int J Biol Macromol 2023; 239:124289. [PMID: 37011752 DOI: 10.1016/j.ijbiomac.2023.124289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/20/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
In this work, the granule characteristics, functional properties, in-vitro digestibility, antioxidant capacity, and phenolic composition of acorn starch were investigated and compared to those of potato starch and corn starch, and its Pickering emulsifying ability was also evaluated. The results showed that the acorn starch granules were spherical and oval in shape, with a smaller particle size, and the amylose content and crystallinity degree were similar to those of corn starch. However, the acorn starch was difficult to swell, with poor aqueous solubility, though it had a strong gel strength and setback viscosity. Because acorn starch contained more free and bound polyphenols, its resistant starch content after cooking and ABTS and DPPH radical scavenging activities were significantly higher than those of potato starch and corn starch. Acorn starch also exhibited outstanding particle wettability and could stabilize Pickering emulsions. The assessed emulsion showed an outstanding effect for protecting β-carotene against ultraviolet irradiation and was positively correlated with the acorn starch addition amount. The obtained results may serve as a reference for the further development of acorn starch.
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Gkountenoudi-Eskitzi I, Kotsiou K, Irakli MN, Lazaridis A, Biliaderis CG, Lazaridou A. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads. Food Res Int 2023; 166:112579. [PMID: 36914342 DOI: 10.1016/j.foodres.2023.112579] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 12/30/2022] [Accepted: 02/03/2023] [Indexed: 02/10/2023]
Abstract
Gluten-free (GF) breads, based on rice flour and corn starch (50:50), were fortified with a mixture of acorn flour (ACF) - chickpea flour (CPF) at 30% substitution level of corn starch (i.e., rice flour:corn starch:ACF-CPF 50:20:30) using different flour blends of ACF:CPF at weight ratios of 5:25, 7.5:22.5, 12.5:17.5, and 20:10 in order to improve the nutritional quality and antioxidant potential as well as the glycemic responses of the GF breads; a control GF bread with rice flour:corn starch 50:50 ratio was also prepared. ACF was richer in total phenolic content than CPF, whereas CPF was characterized by higher amounts of total tocopherols and lutein compared to ACF. For both ACF and CPF as well as the fortified breads, the most abundant phenolic compounds were gallic (GA) and ellagic (ELLA) acids as found by HPLC-DAD analysis, while a hydrolysable tannin, valoneic acid dilactone, was also identified and quantified by HPLC-DAD-ESI-MS in high amount in the ACF-GF bread having the highest level of ACF (ACF:CPF 20:10), even though it seemed to decompose during breadmaking, possibly into GA and ELLA. Therefore, the inclusion of these two raw materials as ingredients in GF bread formulations resulted in baked products with enhanced concentrations of such bioactive compounds and higher antioxidant activities, as indicated by three different assays (DPPH, ABTS and FRAP). The extent of glucose release, as evaluated by an in vitro enzymic assay, was negatively correlated (r = -0.96; p = 0.005) with the level of added ACF, and was significantly reduced for all ACF-CPF fortified products when compared with their non-fortified GF counterpart. Furthermore, the GF bread containing a flour mixture of ACP:CPF at a weight ratio of 7.5:22.5, was subjected to an in vivo intervention protocol to assess the glycemic response when consumed by 12 healthy volunteers; in this case, white wheat bread was used as reference food. The glycemic index (GI) of the fortified bread was significantly lower compared to the control GF bread (97.4 versus 159.2, respectively), which along with its lower amount of available carbohydrates and the higher level of dietary fibers, resulted in a significantly reduced glycemic load (7.8 versus 18.8 g per serving of 30 g). The present findings underlined the effectiveness of acorn and chickpea flours in improving the nutritional quality and glycemic responses of fortified GF breads with these flours.
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Affiliation(s)
- Ippolyti Gkountenoudi-Eskitzi
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Kali Kotsiou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Maria N Irakli
- Hellenic Agricultural Organization 'Dimitra', Institute of Plant Breeding and Genetic Resources, Thermi 570 01, Greece
| | - Antonios Lazaridis
- 3rd Department of Internal Medicine, Aristotle University of Thessaloniki, Papageorgiou General Hospital, Thessaloniki, Greece
| | - Costas G Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Athina Lazaridou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
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Yang X, Zhang Q, Yang N, Chang M, Ge Y, Zhou H, Li G. Traits variation of acorns and cupules during maturation process in Quercus variabilis and Quercus aliena. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 196:531-541. [PMID: 36774909 DOI: 10.1016/j.plaphy.2023.02.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 06/18/2023]
Abstract
Quercus variabilis and Quercus aliena are two native tree species in China, which have similar habitats, and their regeneration mainly depends on acorn dispersal. This study analyzed the contents of water, soluble sugar, starch, soluble protein, and total phenolics in acorns and cupules during the whole development process to explore the difference between species. Thereinto, starch and total phenol occupied the dominant roles as their high contents. The acorn starch contents increased sharply during development in both species, but the contents in Q. variabilis were almost twice those of Q. aliena when mature. Similarly, high expression levels of starch synthase, soluble starch synthase 2 (SSS2) were also found in the acorns of Q. variabilis. The total phenol contents in Q. variabilis acorns were high at the early stages, and decreased sharply to similar contents in Q. aliena when mature. Additionally, the cupules in Q. variabilis had high contents of total phenols during the whole development period. Similar trends were also found in the expression patterns of UGT84A13 and SDH. The high total phenols in acorns and cupules of Q. variabilis probably protect the acorns from Mechoris ursulus, as only Q. aliena suffered a severe pest infestation in the early development stages. This study not only clarifies the interspecific difference between storage and defense substances during the development process in acorns and cupules, but also deepens understanding the specialized mechanisms of plant-pest/animal interactions in Quercus.
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Affiliation(s)
- Xiong Yang
- Key Laboratory of Silviculture and Conservation of the Ministry of Education, College of Forestry, Beijing Forestry University, Beijing, 100083, China; Research Center of Deciduous Oaks, Beijing Forestry University, Beijing, 100083, China; Research Center for Efficient Cultivation and Innovation of Deciduous Oaks of State Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
| | - Qian Zhang
- Key Laboratory of Silviculture and Conservation of the Ministry of Education, College of Forestry, Beijing Forestry University, Beijing, 100083, China; Research Center of Deciduous Oaks, Beijing Forestry University, Beijing, 100083, China; Research Center for Efficient Cultivation and Innovation of Deciduous Oaks of State Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
| | - Ning Yang
- Key Laboratory of Silviculture and Conservation of the Ministry of Education, College of Forestry, Beijing Forestry University, Beijing, 100083, China; Research Center of Deciduous Oaks, Beijing Forestry University, Beijing, 100083, China; Research Center for Efficient Cultivation and Innovation of Deciduous Oaks of State Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
| | - Muxi Chang
- Key Laboratory of Silviculture and Conservation of the Ministry of Education, College of Forestry, Beijing Forestry University, Beijing, 100083, China; Research Center of Deciduous Oaks, Beijing Forestry University, Beijing, 100083, China; Research Center for Efficient Cultivation and Innovation of Deciduous Oaks of State Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
| | - Yaoyao Ge
- Key Laboratory of Silviculture and Conservation of the Ministry of Education, College of Forestry, Beijing Forestry University, Beijing, 100083, China; Research Center of Deciduous Oaks, Beijing Forestry University, Beijing, 100083, China; Research Center for Efficient Cultivation and Innovation of Deciduous Oaks of State Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
| | - Huirong Zhou
- Key Laboratory of Silviculture and Conservation of the Ministry of Education, College of Forestry, Beijing Forestry University, Beijing, 100083, China; Research Center of Deciduous Oaks, Beijing Forestry University, Beijing, 100083, China; Research Center for Efficient Cultivation and Innovation of Deciduous Oaks of State Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
| | - Guolei Li
- Key Laboratory of Silviculture and Conservation of the Ministry of Education, College of Forestry, Beijing Forestry University, Beijing, 100083, China; Research Center of Deciduous Oaks, Beijing Forestry University, Beijing, 100083, China; Research Center for Efficient Cultivation and Innovation of Deciduous Oaks of State Forestry and Grassland Administration, Beijing Forestry University, Beijing, 100083, China.
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Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak ( Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions. Molecules 2023; 28:molecules28052299. [PMID: 36903546 PMCID: PMC10005602 DOI: 10.3390/molecules28052299] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus 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 (Quercus rubra 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 Q. rubra 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 Q. rubra 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 Q. rubra 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 Q. rubra 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.
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Zocchi DM, Bondioli C, Hamzeh Hosseini S, Miara MD, Musarella CM, Mohammadi D, Khan Manduzai A, Dilawer Issa K, Sulaiman N, Khatib C, Ahmed HM, Faraj TA, Amin HIM, Hussain FHS, Faiz A, Pasqualone A, Heinrich F, Fontefrancesco MF, Pieroni A. Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East. Foods 2022; 11:foods11233898. [PMID: 36496705 PMCID: PMC9738068 DOI: 10.3390/foods11233898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/25/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean, Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the development of acorn-based bread, showing some differences in terms of ingredients, preparation techniques and baking methods in the two cultural and geographical macro-regions. By exploring the evolution of the alimentary role of acorn bread in the past century, our findings also support the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. By acknowledging the cultural importance of acorn fruits and acorn-based products, this study suggests that the rediscovery of acorn-based products and associated traditional knowledge may foster the sustainable development of rural and marginal regions in the Mediterranean, Middle East and Central Asia. This could help to reinforce the resilience of local communities and thus increase food security. Furthermore, reassessing acorns as a foodstuff may aid in developing innovative products in line with emerging trends in the food sector, which is looking for new non-cereal-based bakery products and other novel culinary applications.
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Affiliation(s)
- Dauro Mattia Zocchi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Correspondence:
| | - Camilla Bondioli
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
| | - Seyed Hamzeh Hosseini
- Department of Biology, Faculty of Science, University of Jiroft, Jiroft P.O. Box 78671-55311, Iran
| | - Mohamed Djamel Miara
- Agrobiotechnology and Nutrition Laboratory in Semi-Arid and Arid Zones, Department of Nature and Life Sciences, Ibn-Khaldoun University, BP P 78 Zaâroura, Tiaret 14000, Algeria
| | - Carmelo Maria Musarella
- Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25 (Già Salita Melissari), 89124 Reggio Calabria, Italy
| | - Datis Mohammadi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
| | - Ajmal Khan Manduzai
- Department of Environmental Sciences, COMSATS University, Abbottabad Campus, University Road, Abbottabad 22060, Pakistan
| | - Kovan Dilawer Issa
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| | - Naji Sulaiman
- Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic
| | - Chadi Khatib
- Department of Pharmacognosy, Faculty of Pharmacy, Damascus University, Damascus P.O. Box 30621, Syria
| | - Hiwa M. Ahmed
- Sulaimani Polytechnic University, Slemani 46001, Kurdistan Region, Iraq
- Department of Horticulture, College of Agricultural Engineering Science, University of Raparin, Ranya 46012, Kurdistan Region, Iraq
| | - Tola Abdulsattar Faraj
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
- Department of Basic Sciences, College of Medicine, Hawler Medical University, Erbil 44001, Iraq
| | - Hawraz Ibrahim M. Amin
- Department of Chemistry, College of Science, Salahaddin University-Erbil, Erbil 44001, Iraq
- Department of Medical Biochemical Analysis, Cihan University-Erbil, Erbil 44001, Iraq
| | - Faiq H. S. Hussain
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| | - Abdullah Faiz
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Faculty of Agriculture, University of Herat, Herat 3001, Afghanistan
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Frits Heinrich
- Research Group Social and Cultural Food Studies (FOST), Department of History, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
- Research Group Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
| | - Michele Filippo Fontefrancesco
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Department of Anthropology, Durham University, Stockton Road, Durham DH1 3LE, UK
| | - Andrea Pieroni
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
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Martins RB, Gouvinhas I, Nunes MC, Ferreira LM, Peres JA, Raymundo A, Barros AI. Acorn flour from holm oak (Quercus rotundifolia): Assessment of nutritional, phenolic, and technological profile. Curr Res Food Sci 2022; 5:2211-2218. [PMID: 36419742 PMCID: PMC9676148 DOI: 10.1016/j.crfs.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 10/28/2022] [Accepted: 11/02/2022] [Indexed: 11/06/2022] Open
Abstract
Acorn is the fruit of holm oak (Quercus rotundifolia), being mainly used nowadays to feed animals, however a substantial part remains in the fields without any valorization. Underexploited crops are gaining new interest, driven by food security concerns and health benefits potential as well. In the present work, it was studied the physicochemical characteristics and functional perspective of acorn flour, as an ingredient for human diet. The study included nutritional composition analysis, phenolic compounds profile through HPLC, starch content and its microstructure, fibre, and pasting properties assessment. Acorn flour presented a high content in fat, particularly monounsaturated and polyunsaturated (oleic and linoleic acids), and high minerals content in particular K. Concerning phenolic profile, rutin, catechin, ellagic acid, gallic acid, and syringic acid were identified. In regards to technological profile, fibre was mainly insoluble, with around 11%, and starch content was 50%. Its pasting behaviour revealed a high gelatinization temperature (85 °C), with low breakdown, and higher retrogradation consistency. These results show acorn flour potential as a valuable and sustainable multipurpose food ingredient. Acorn flour (Quercus rotundifolia) was chemical and technologically assessed. Acorn flour revealed high content in unsaturated fatty acids (oleic and linoleic). Minerals were analysed for the first time, revealing high values in particular potassium. Phenolic acids and flavonoids were identified in particular rutin and syringic acid. Pasting behaviour has shown high gelatinization temperature and shear stress resistance.
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Multiomics Molecular Research into the Recalcitrant and Orphan Quercus ilex Tree Species: Why, What for, and How. Int J Mol Sci 2022; 23:ijms23179980. [PMID: 36077370 PMCID: PMC9456323 DOI: 10.3390/ijms23179980] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/29/2022] [Accepted: 08/30/2022] [Indexed: 11/17/2022] Open
Abstract
The holm oak (Quercus ilex L.) is the dominant tree species of the Mediterranean forest and the Spanish agrosilvopastoral ecosystem, “dehesa.” It has been, since the prehistoric period, an important part of the Iberian population from a social, cultural, and religious point of view, providing an ample variety of goods and services, and forming the basis of the economy in rural areas. Currently, there is renewed interest in its use for dietary diversification and sustainable food production. It is part of cultural richness, both economically (tangible) and environmentally (intangible), and must be preserved for future generations. However, a worrisome degradation of the species and associated ecosystems is occurring, observed in an increase in tree decline and mortality, which requires urgent action. Breeding programs based on the selection of elite genotypes by molecular markers is the only plausible biotechnological approach. To this end, the authors’ group started, in 2004, a research line aimed at characterizing the molecular biology of Q. ilex. It has been a challenging task due to its biological characteristics (long life cycle, allogamous, high phenotypic variability) and recalcitrant nature. The biology of this species has been characterized following the central dogma of molecular biology using the omics cascade. Molecular responses to biotic and abiotic stresses, as well as seed maturation and germination, are the two main objectives of our research. The contributions of the group to the knowledge of the species at the level of DNA-based markers, genomics, epigenomics, transcriptomics, proteomics, and metabolomics are discussed here. Moreover, data are compared with those reported for Quercus spp. All omics data generated, and the genome of Q. ilex available, will be integrated with morphological and physiological data in the systems biology direction. Thus, we will propose possible molecular markers related to resilient and productive genotypes to be used in reforestation programs. In addition, possible markers related to the nutritional value of acorn and derivate products, as well as bioactive compounds (peptides and phenolics) and allergens, will be suggested. Subsequently, the selected molecular markers will be validated by both genome-wide association and functional genomic analyses.
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11
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Effects of daily functional acorn cake consumption on insulin resistance in individuals with obesity or overweight and the metabolic syndrome: a placebo-controlled randomised clinical trial. Br J Nutr 2022. [DOI: 10.1017/s0007114522002288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Abstract
The metabolic syndrome is a multi-factorial condition and functional foods need more investigation as novel adjunct treatments for this group. This study aimed to determine the effects of daily consumption of a functional acorn cake in conjunction with energy restriction (119.50 kJ) on individuals with overweight or obesity and the metabolic syndrome. In this randomised double-blinded study, eighty-four participants were randomly allocated to either an energy-restricted diet plus two servings (2 × 30 g)/d of functional acorn cake (a cake made of acorn for the intervention group) (FC) (n 42) or an energy-restricted diet plus placebo cake (PC) (n 42). Body composition and biochemical parameters were measured before and after 10 weeks of intervention. Seventy-three participants completed this trial. No differences in loss of body weight, waist circumference, fat mass, fasting blood glucose and blood pressure were shown between two groups. Body weight decreased by 4·2 (sd 1·9) kg and 5·1 (sd 2·8) kg in PC and FC groups, respectively. Compared with PC, the consumption of FC resulted in a significant reduction in serum insulin (P = 0·02), homoeostasis model assessment for insulin resistance (P = 0·02), high-sensitivity C-reactive protein (P = 0·04) and a significant increase in adiponectin concentration (P = 0·04). Although lipid metabolism did not differ among groups, total cholesterol and HDL-cholesterol improved non-significantly in the FC group. Functional acorn cake as an adjunct to energy restriction could possibly improve insulin resistance in individuals with obesity. Further research is needed to elucidate whether functional acorn cake can be used as a preventive strategy for the metabolic syndrome in individuals with obesity.
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12
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Fernández-Rojas M, Rodríguez L, Trostchansky A, Fuentes E. Regulation of platelet function by natural bioactive compounds. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Rahmanpour A, Farahpour MR, Shapouri R, Jafarirad S, Rahimi P. Synthesis and characterization of alumina-based nanocomposites of TiO2/Al2O3/Chitosan with antibacterial properties accelarate healing of infected excision wounds. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128839] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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14
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Beltrão Martins R, Garzón R, Peres JA, Barros AIRNA, Raymundo A, Rosell CM. Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristics. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03996-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
AbstractNowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim of this study was to explore the interaction of acorn flour supplementation (up to 35%) to rice flour and sourdough process to obtain rice based GFB. Different levels of rice flour replacement with acorn flour (0%, 23% and 35%), and sourdough (20%) were tested in a basic GFB recipe, and technological, nutritional, and functional GFB characteristics evaluated. The combination of acorn flour and sourdough was responsible for acidifying dough and bread. Breads containing 35:65 acorn flour: rice flour led to harder breads with lower crumb luminosity and with reddish and brownish tones, besides improved structural features when adding sourdough. That combination of sourdough and acorn flour reduced the rate and the extent of starch hydrolysis, as well as increase the minerals content, total phenolic compounds and antioxidant activity. Therefore, the combination of acorn flour and sourdough process allows obtaining rice based GFB with better nutritional pattern.
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15
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Bayati A, Javanmard M, Eikani MH, Sharifi A. The Effect of Starch Isolation method on morphological and Physicochemical Properties of Zagros Oak (
Quercus brantii
var. Persica) Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202200016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Abolfazl Bayati
- Food Technologies Group Institute of Chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Majid Javanmard
- Food Technologies Group Institute of Chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Mohammad Hasan Eikani
- Food Technologies Group Institute of Chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Akram Sharifi
- Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran
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16
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Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study. Polymers (Basel) 2022; 14:polym14030556. [PMID: 35160545 PMCID: PMC8837996 DOI: 10.3390/polym14030556] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/12/2021] [Accepted: 12/17/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to extract starch from acorn (Quercus suber L.) fruits using water and alkaline methods. Structural and functional properties of extracted starches were investigated and compared to those of corn and modified starches in order to determine their innovative potential application in food industry. The yield of extraction using the two methods was about 48.32% and 48.1%. The isolated starches showed low moisture, fat and protein contents, revealing high purity and quality. Additionally, the starch extracted using the alkaline method (AAS) showed higher lightness (60.41) when compared to starch isolated using hot water (WAS). However, the lightest white color was found for studied commercial starches. Moreover, AAS starch exhibited the highest swelling power, solubility and water absorption, followed by WAS and commercial starches. Results showed that extracted acorn starches were characterized by greater enthalpy and gelatinization temperatures. Similar observations were noted using FT-IR spectra analysis for all analyzed starches. In addition, granule starches observed using scanning electron microscopy were found to be spherical and ovoid. However, from the analysis by X-ray diffraction, a crystalline pattern of C-type was found for acorn starches, while commercial starches presented an A-type pattern. As an innovative food application, these underexploited acorn starches were valued and served to produce new custards with improved functional properties and better microstructure when compared to commercial custard.
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17
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Pandeya PR, Lamichhane R, Lamichhane G, Lee KH, Lee HK, Rhee SJ, Jung HJ. 18KHT01, a Potent Anti-Obesity Polyherbal Formulation. Front Pharmacol 2022; 12:807081. [PMID: 34975503 PMCID: PMC8719591 DOI: 10.3389/fphar.2021.807081] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 12/02/2021] [Indexed: 01/11/2023] Open
Abstract
Obesity is a life-threatening metabolic disorder necessitating urgent development of safe and effective therapy. Currently, limited such therapeutic measures are available for obesity. The present study was designed to develop a novel, safe and effective herbal therapy for the management of obesity. A polyherbal formulation (18KHT01) was developed by homogeneously mixing a specific proportion of crude Quercus acutissima (acorn jelly powder), Camellia sinensis (dry leaf buds), and Geranium thunbergii (dry aerial part) along with Citrus limon (fruit juice). Synergistic antioxidant, antiadipogenic, and anti-obesity activities were evaluated by in vitro as well as in vivo studies. In vitro experiments revealed strong synergistic antioxidant and anti-adipogenic activities of 18KHT01. Molecular assessment of 18KHT01 showed significant down-regulation of vital adipogenic factors such as PPARγ, C/EBPα, aP2, SREBP-1c, FAS, and LPL. Based on the results of the preliminary toxicity study, 75 and 150 mg/kg, twice daily doses of 18KHT01 were administered to evaluate anti-obesity activity in diet-induced obese (DIO) C57BL/6J mice model. The major obesity-related parameters such as body weight, weight gain, food efficiency ratio, as well as serum lipid profile were significantly reduced by 18KHT01 with potential synergism. Also, the high-fat diet-induced insulin resistance was suggestively alleviated by the formulation, and thus ameliorated fasting blood glucose. Histological evaluation of liver and white adipose tissue revealed that the significant reduction of fat depositions and thus reduction of these tissue weights. Synergy evaluation experiments exhibited that the 18KHT01 offered strong synergism by improving efficacy and reducing the toxicity of its ingredients. Overall results evidenced the 18KHT01 as a safe and potent anti-obesity herbal therapy.
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Affiliation(s)
- Prakash Raj Pandeya
- Department of Oriental Pharmacy and Wonkwang-Oriental Medicines Research Institute, Wonkwang University, Iksan, South Korea.,Bio-Safety Research Institute, Jeonbuk National University, Iksan, South Korea
| | - Ramakanta Lamichhane
- Department of Oriental Pharmacy and Wonkwang-Oriental Medicines Research Institute, Wonkwang University, Iksan, South Korea
| | - Gopal Lamichhane
- Department of Oriental Pharmacy and Wonkwang-Oriental Medicines Research Institute, Wonkwang University, Iksan, South Korea
| | - Kyung-Hee Lee
- Department of Oriental Pharmacy and Wonkwang-Oriental Medicines Research Institute, Wonkwang University, Iksan, South Korea
| | - Hyeong Kyu Lee
- Natural Medicine Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Cheongju, South Korea
| | - Su-Jin Rhee
- Department of Pharmacy, Wonkwang University, Iksan, South Korea
| | - Hyun-Ju Jung
- Department of Oriental Pharmacy and Wonkwang-Oriental Medicines Research Institute, Wonkwang University, Iksan, South Korea
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18
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Mohd Ali M, Hashim N. Non-destructive methods for detection of food quality. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00003-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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19
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Variations in Acorn Traits in Two Oak Species: Quercus mongolica Fisch. ex Ledeb. and Quercus variabilis Blume. FORESTS 2021. [DOI: 10.3390/f12121755] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Quercus mongolica Fisch. ex Ledeb. and Q. variabilis Blume are two main oak species in China, producing large amounts of acorns every year. However, the trait variations in acorns, as a promising energy crop material, are not fully understood, hence we compared the traits of acorns from the different populations with the altered geographic distribution in this study. Thirteen acorn traits, including phenotype, proximate compositions and functional compounds, were analyzed in both Quercus L. species collected from 44 populations across China. The results showed that, except large differences found among accessions in acorn sizes, the starch varied from 140.96–297.09 mg/g in Q. mongolica and 130.99–306.28 mg/g in Q. variabilis, indicating its substantial differences among populations. The total polyphenols, total flavonoids and soluble tannins varied from 41.76–158.92, 23.43–91.94, and 15.11–17.81 mg/g, respectively, in Q. mongolica, 89.36–188.37, 50.59–116.07, 15.24–17.33 mg/g, respectively, in Q. variabilis, demonstrating their large variations in the levels of polyphenols among populations. Moreover, the acorns of Q. mongolica in North China and Q. variabilis in Southwest China had higher levels of starch and polyphenols. As the geographical location approached in the distribution of two Quercus species, the difference in acorn sizes gradually increased, while that in polyphenols were opposite. Principal component analysis and cluster analysis further revealed that the acorn sizes became larger and polyphenols became less with the increasing latitudes in both species. In North China, the acorns of Q. mongolica had small sizes and high polyphenols, which was contrary to those in Q. variabilis. These findings indicated that acorn traits were closely associated with the geographical distribution. Thus, our results will provide references for the selection breeding of acorn with the high starch, high or low polyphenols in the different regions.
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20
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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.
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21
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Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111858] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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22
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Direct Ethanol Production from Xylan and Acorn Using the Starch-Fermenting Basidiomycete Fungus Phlebia acerina. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030116] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
During our search for ethanol-producing basidiomycete fungi for a wide range of substrates, we isolated Phlebia acerina, which is a white rot basidiomycete fungus. It favorably converted starch into ethanol with approximately 70% yield. Although the yield decreased as the starch concentration increased, growth and fermentation were observed even at 200 g/L of starch. P. acerina produced ethanol from glucose, galactose, mannose, xylose, cellobiose, and maltose with 93%, 91%, 86%, 72%, 92%, and 68% yields, respectively. Additionally, P. acerina, which secreted xylanase and xylosidase, was capable of assimilating xylan and directly converting it to ethanol with a yield of 63%. Furthermore, P. acerina produced ethanol directly from acorns, which are plant fruits containing starch and tannins, with a yield of 70%. Tannin delayed mycelia growth, thus prolonging ethanol production; however, this did not particularly affect the yield. These results were similar to those of fermentation in a medium with the same amounts of starch and tannin as the target crop acorn, thus suggesting that P. acerina could successfully produce environmentally friendly ethanol from starch-containing lignocellulosic biomass, unlike previously reported ethanol-producing basidiomycete fungi.
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23
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Abstract
The major component of acorn is starch, which may amount up to 55% of the dry weight. Lack of systematic knowledge on acorn starch greatly hinders the further development of acorns as sustainable crops. This review aims to summarize the current knowledge of the isolation, chemical composition, physicochemical properties, and uses of acorn starches and to provide future research directions. The amylose content of the acorn starches is reported to vary in the range of 20–39%. Moisture content, lipid, ash, and protein contents of the acorn starches have been reported varying from 2.20 to 15.50%, 0.23 to 2.64%, 0.01 to 1.41%, and 0.01 to 6.7%, respectively. Thermal and pasting properties that have usually been determined using differential scanning calorimeter (DSC) and rapid viscoanalyzer (RVA) are also discussed in this article. Acorn starch has great potential for various food and nonfood applications due to the unique structural and functional features.
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24
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Valero-Galván J, González-Fernández R, Jorrin-Novo JV. Interspecific Variation between the American Quercus virginiana and Mediterranean Quercus Species in Terms of Seed Nutritional Composition, Phytochemical Content, and Antioxidant Activity. Molecules 2021; 26:molecules26082351. [PMID: 33919481 PMCID: PMC8072902 DOI: 10.3390/molecules26082351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/12/2021] [Accepted: 04/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate a complete nutritional composition in the seeds Quercus virginiana to compare this nutritional composition with three Mediterranean Quercus species. We analyzed the seed morphometry, proximate composition, phytochemicals, and antioxidant capacity. The seed of Q. virginiana presented the smaller seed size and weight, while Q. suber presented the highest values. Moreover, Q. virginiana seeds showed the highest amounts of sugar and total lipids, digestibility, energy, palmitic acid, and stearic acid. On the other hand, Q. virginiana seeds showed the lowest values of linoleic acid. Moreover, Q. coccifera seeds presented the highest total phenolics and flavonoids contents and antioxidant activity. The clustering analysis revealed a significant similarity in seed morphometry and nutritional composition between the Mediterranean Q. ilex and Q. suber, grouping with the American Q. virginiana, but to a considerable distance; by contrast, the Mediterranean Q. coccifera was the most distant in the clustering analysis. The content of phenolics and flavonoids and digestibility value were the variables that contributed to the separation to a greater extent in the clustering of the four species. The nutritional and biological activity assessment of plant seed may be considered as an essential mission to find new sustainable sources and novel chemical agents. In this sense, Quercus seeds may be an alternative and a competitive food source for the agri-food industry.
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Affiliation(s)
- José Valero-Galván
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua C.P. 32310, Mexico
| | - Raquel González-Fernández
- Departamento de Ciencias Químico-Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Ciudad Juárez, Chihuahua C.P. 32310, Mexico
| | - Jesús V Jorrin-Novo
- Agroforestry and Plant Biochemistry, Proteomics, and Systems Biology, Department of Biochemistry and Molecular Biology, ETSAM, University of Cordoba, UCO-CeiA3, 14014 Cordoba, Spain
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25
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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]
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26
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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.
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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
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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.
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28
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Masmoudi M, Besbes S, Bouaziz MA, Khlifi M, Yahyaoui D, Attia H. Optimization of acorn (Quercus suber L.) muffin formulations: Effect of using hydrocolloids by a mixture design approach. Food Chem 2020; 328:127082. [PMID: 32464554 DOI: 10.1016/j.foodchem.2020.127082] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 04/19/2020] [Accepted: 05/14/2020] [Indexed: 12/01/2022]
Abstract
Acorn flour was used as a gluten-free ingredient to produce acorn muffins. Interaction effects between xanthan (X), carboxymethyl cellulose (CMC) and κ-carrageenan (κ-C) (0-0.3%) on the height and textural parameters of the formulated acorn flour muffins were investigated using a mixture design approach. Each studied parameter was optimized individually. Then, an optimal formulation giving a product with characteristics as close as possible to those of a wheat flour muffin sample was determined. Results revealed that addition of each hydrocolloid separately, or their ternary combination improved the muffin height. Optimal height value was predicted to reach 3.96 cm when using 26.8% X, 50.5% CMC and 22.7% κ-C. As regard to textural parameters (firmness, cohesiveness, springiness and adhesiveness), presence of the three hydrocolloids had an antagonistic effect. The best hydrocolloids mixture giving optimal height (3.92 cm), firmness (3.19 N) and adhesiveness (0.66 N) was that containing 20.5% X and 79.5% CMC.
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Affiliation(s)
- Manel Masmoudi
- Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
| | - Souhail Besbes
- Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Mohamed Ali Bouaziz
- Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Marwa Khlifi
- Université de Sfax, Institut Supérieur de Biotechnologie de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Dalanda Yahyaoui
- Université de Sfax, Institut Supérieur de Biotechnologie de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Hamadi Attia
- Université de Sfax, Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
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Chojnacka K, Witek-Krowiak A, Skrzypczak D, Mikula K, Młynarz P. Phytochemicals containing biologically active polyphenols as an effective agent against Covid-19-inducing coronavirus. J Funct Foods 2020; 73:104146. [PMID: 32834835 PMCID: PMC7392194 DOI: 10.1016/j.jff.2020.104146] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 07/24/2020] [Accepted: 07/27/2020] [Indexed: 12/23/2022] Open
Abstract
The outbreak of Covid-19 disease caused by SARS-CoV-19, along with the lack of targeted medicaments and vaccines, forced the scientific world to search for new antiviral formulations. In this review, we describe the current knowledge about plant extracts containing polyphenols that inhibit Covid-19. Many plant-derived natural compounds (polyphenols) might provide a starting point for the research on the use of plant extracts in coronavirus treatment and prevention. Antivirus polyphenolic drugs can inhibit coronavirus enzymes, which are essential for virus replication and infection. This group of natural substances (betulinic acid, indigo, aloeemodine, luteolin, and quinomethyl triterpenoids, quercitin or gallates) is a potential key to designing antiviral therapies for inhibiting viral proteases. The known pharmacophore structures of bioactive substances can be useful in the elaboration of new anti-Covid-19 formulations. The benefit of using preparations containing phytochemicals is their high safety for patients and no side effects.
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Key Words
- 3CLpro, 3C-like protease
- ACE2, Angiotensin-converting enzyme 2
- Antiviral
- Bioactivity
- CBE, CBM, Herbal extracts from Rhizoma Cibotii
- CC50, 50% cytotoxicity concentration
- CDC, Cholesterol-dependent cytolysin
- CPE, Cytopathogenic effect
- CTH, Herbal extract from Cassiae Semen
- Coronavirus
- Covid-19, Coronavirus Disease 2019
- DBM, Herbal extract from Dioscoreae Rhizoma
- DNA, Deoxyribonucleic acid
- EC50, 50% effective concentration
- FA, Fatty acid
- FFA, Free fatty acid
- GCG, Gallocatechin gallate
- GSH, Herbal extract from Gentianae Radix
- IC50, 50% inhibitory concentrations
- MERS-CoV, Middle East Respiratory Syndrome Coronavirus
- MNP, Marine Natural Product
- MTT test, Cytotoxicity test using 3- (4,5-dimethylthiazol-2-yl) −2,5-diphenyltetrazolium bromide
- Mpro, The major protease
- PLY, Pneumolysin
- PLpro, The papain-like protease
- Pandemic
- Phytochemicals
- Plant extracts
- Polyphenols
- RNA, Ribonucleic acid
- SARS-CoV, Severe Acute Respiratory Syndrome coronavirus
- TCH, Herbal extract from Loranthi Ramus
- WHO, World Health Organization
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Affiliation(s)
- K. Chojnacka
- Department of Advanced Material Technologies, Faculty of Chemistry, Wrocław University of Science and Technology, Smoluchowskiego 25, 50-372 Wrocław, Poland
| | - A. Witek-Krowiak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wrocław University of Science and Technology, Smoluchowskiego 25, 50-372 Wrocław, Poland
| | - D. Skrzypczak
- Department of Advanced Material Technologies, Faculty of Chemistry, Wrocław University of Science and Technology, Smoluchowskiego 25, 50-372 Wrocław, Poland,Corresponding author
| | - K. Mikula
- Department of Advanced Material Technologies, Faculty of Chemistry, Wrocław University of Science and Technology, Smoluchowskiego 25, 50-372 Wrocław, Poland
| | - P. Młynarz
- Department of Biochemistry, Molecular Biology and Biotechnology, Faculty of Chemistry, Wrocław University of Science and Technology, Wyb. S. Wyspiańskiego 27, 50-370 Wrocław, Poland
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A Comprehensive Review of Phytochemistry and Biological Activities of Quercus Species. FORESTS 2020. [DOI: 10.3390/f11090904] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The Quercus genus provides a large amount of biomaterial with many applications in fields like pharmaceutics, cosmetics, and foodstuff areas. Due to the worldwide dissemination of the genus, many species were used for centuries in traditional healing methods or in the wine maturing process. This review aims to bring together the results about phytoconstituents from oak extracts and their biological applicability as antioxidants, antimicrobial, anticancer, etc. The literature data used in this paper were collected via PubMed, Scopus, and Science Direct (2010–June 2020). The inclusion criteria were papers published in English, with information about phytoconstituents from Quercus species (leaves, bark and seeds/acorns) and biological activities such as antioxidant, antibacterial, antiobesity, anti-acne vulgaris, antifungal, anticancer, antiviral, antileishmanial, antidiabetic, anti-inflammatory. The exclusion criteria were the research of other parts of the Quercus species (e.g., galls, wood, and twigs); lack of information about phytochemistry and biological activities; non-existent Quercus species reported by the authors. The most studied Quercus species, in terms of identified biomolecules and biological activity, are Q. brantii, Q. infectoria and Q. robur. The Quercus species have been reported to contain several phytoconstituents. The main bioactive phytochemicals are phenolic compounds, volatile organic compounds, sterols, aliphatic alcohols and fatty acids. The, Quercus species are intensely studied due to their antioxidant, anti-inflammatory, antimicrobial, and anticancer activities, provided by their phytochemical composition. The general conclusion is that oak extracts can be exploited for their biological activity and can be used in research fields, such as pharmaceutical, nutraceutical and medical.
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López-Hidalgo C, Trigueros M, Menéndez M, Jorrin-Novo JV. Phytochemical composition and variability in Quercus ilex acorn morphotypes as determined by NIRS and MS-based approaches. Food Chem 2020; 338:127803. [PMID: 32822899 DOI: 10.1016/j.foodchem.2020.127803] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 12/29/2022]
Abstract
Quercus acorns have been used as a staple food since archeological times; currently, there is a renewed interest in the direct use of the acorns as nuts or as a source of consumable flour. In this regard, the phytochemical composition and variability of various morphotypes of acorns from Quercus ilex have been determined by using two platforms, near infrared spectroscopy (NIRS) and mass spectrometry (MS)-based metabolomics. According to NIRS, starch was the most abundant compound (50-60%). UHPLC-QToF analysis was used for untargeted metabolomic analysis and 192 metabolites were annotated. Principal component analysis (PCA) discriminated the morphotypes; 50 compounds out of 192 identified had the highest load over the first two PCA components (explaining 67.2% variability) and can be potential markers of variability. The data presented here support the value of acorns as a source of nutritionally rich compounds thus justifying their use a good alternative to other nuts.
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Affiliation(s)
- Cristina López-Hidalgo
- Agroforestry and Plant Biochemistry, Proteomics, and Systems Biology, Dpt. Biochemistry and Molecular Biology, ETSAM, University of Cordoba, UCO-CeiA3, Cordoba, Spain.
| | - Macedonia Trigueros
- Agroforestry and Plant Biochemistry, Proteomics, and Systems Biology, Dpt. Biochemistry and Molecular Biology, ETSAM, University of Cordoba, UCO-CeiA3, Cordoba, Spain
| | | | - Jesús V Jorrin-Novo
- Agroforestry and Plant Biochemistry, Proteomics, and Systems Biology, Dpt. Biochemistry and Molecular Biology, ETSAM, University of Cordoba, UCO-CeiA3, Cordoba, Spain.
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Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AI. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread. Molecules 2020; 25:E3568. [PMID: 32781519 PMCID: PMC7466044 DOI: 10.3390/molecules25163568] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/31/2020] [Accepted: 08/03/2020] [Indexed: 12/20/2022] Open
Abstract
Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase-High-Performance Liquid Chromatography-Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.
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Affiliation(s)
- Rita Beltrão Martins
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Irene Gouvinhas
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
| | - Maria Cristiana Nunes
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - José Alcides Peres
- Centro de Química—Vila Real—Universidade de Trás-os-Montes e Alto Douro Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal;
| | - Anabela Raymundo
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal; (M.C.N.); (A.R.)
| | - Ana I.R.N.A. Barros
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal; (I.G.); (A.I.R.N.A.B.)
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Zarroug Y, Boulares M, Mejri J, Slimi B, Hamdaoui G, Djebi S, Saidi F, Nasri H, Sfayhi DT, Kharrat M. Extraction and Characterization of Tunisian Quercus ilex Starch and Its Effect on Fermented Dairy Product Quality. Int J Anal Chem 2020; 2020:8868673. [PMID: 32831842 PMCID: PMC7424496 DOI: 10.1155/2020/8868673] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 07/09/2020] [Accepted: 07/11/2020] [Indexed: 11/24/2022] Open
Abstract
In this study, a new starch has been isolated from acorn (Quercus ilex) fruits. The chemical composition of acorn flour showed its richness in carbohydrates (64.43%), proteins (8%), and fat (10%). The extraction yield of acorn starch was about 34.5%. Thus, the composition of extracted acorn starch and its physical and functional properties were studied. Acorn starch had high purity represented by low proportions of proteins (0.92%) and lipids (0.51%) with a pH of 5.3. The swelling power was 20.76 g/g, while the solubility was about 64.22% at 90°C which suggests that acorn starch has potential for use in food industries. The FT-IR spectra of isolated native starches have shown the main bands characterizing the starch. However, X-ray diffractograms exhibited an A- and B-type diffraction pattern. Furthermore, the effect of acorn starch incorporation at different levels (0.5%, 1%, 1.5%, and 2%) on the quality parameters of a fermented dairy product was investigated at the beginning of storage. The results demonstrated that the most suitable dose of acorn starch to be incorporated in the fermented dairy product was lower than 1%. This low concentration reduced syneresis, improved functional properties, and enhanced the viscosity of the fermented dairy product.
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Affiliation(s)
- Youkabed Zarroug
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
| | - Mouna Boulares
- Research Unity Bio-preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, Tunisia
| | - Jamel Mejri
- Département de Génie Mécanique et Agro-Industriel, Ecole Supérieure des Ingénieurs de l'Equipement Rural (ESIER), Medjez el Bab, Tunisia
| | - Bechir Slimi
- Laboratoire des Nanomatériaux et Systèmes pour les Énergies Renouvelables (LANSER), Centre de Recherches et des Technologies de l'Énergie Technopole Borj Cedria, BT 95, Hammam Lif 2050, Tunisia
| | - Ghaith Hamdaoui
- Centre de Recherches et des Technologies de l'Energie (CRTEn) de Borj-Cédria, BP 901, Hammamlif 2050, Tunisia
| | - Saida Djebi
- Research Unity Bio-preservation and Valorization of Agricultural Products UR13-AGR 02, Higher School of Food Industries (ESIAT), Tunis, Tunisia
| | - Fatma Saidi
- High Institute of Technological Studies of Zaghouan, (ISET), Nabeul, Tunisia
| | - Hanen Nasri
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
| | - Dorra Terras Sfayhi
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
| | - Mohamed Kharrat
- Field Crops Laboratory, National Agronomic Research Institute of Tunisia (INRAT), Ariana, Tunisia
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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.
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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
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Dembitsky VM. Antitumor and hepatoprotective activity of natural and synthetic neo steroids. Prog Lipid Res 2020; 79:101048. [PMID: 32603672 DOI: 10.1016/j.plipres.2020.101048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 04/21/2020] [Accepted: 06/12/2020] [Indexed: 02/06/2023]
Abstract
In this review, steroids with a tertiary butyl group, which are usually called neo steroids, are a small group of natural lipids isolated from higher plants, fungi, marine sponges, and yeast. In addition, steroids with a tertiary butyl group have been synthesized in some laboratories in Canada, USA, Europe, and Japan and their biological activity was studied. Some natural neo steroids demonstrate antitumor or hepatoprotective activities. In addition, synthetic neo steroids exhibit anticancer and neuroprotective properties. However, to confirm the above data, both practical and clinical experimental studies are necessary. Nevertheless, the results may be useful for pharmacologists, chemists, biochemists, and the pharmaceutical industry.
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Affiliation(s)
- Valery M Dembitsky
- Centre for Applied Research, Innovation and Entrepreneurship Lethbridge College, 3000 College Drive South, Lethbridge, AB T1K 1L6, Canada.
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36
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Aung T, Bibat MAD, Zhao CC, Eun JB. Bioactive compounds and antioxidant activities of Quercus salicina Blume extract. Food Sci Biotechnol 2020; 29:449-458. [PMID: 32296555 PMCID: PMC7142199 DOI: 10.1007/s10068-020-00755-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 03/12/2020] [Accepted: 03/19/2020] [Indexed: 12/03/2022] Open
Abstract
Quercus salicina Blume (QS) is an oak species that is indigenous to Japan and Korea. Historically, extracts of leaves, stems, barks and buds from the QS tree had been extensively utilized as herbal medicines. As rich sources of natural antioxidants, QS extracts could prevent oxidative stress and the occurrence of related neurodegenerative diseases. In pharmaceutical applications, decoction or infusion of comminuted QS powder is prepared as an herbal tea for oral use. Various extraction methods and extracting mediums showed the potential antioxidant activities of QS extracts, as well as the different types and levels of bioactive compounds found in them. Due to their functional properties and possibly low-level of cytotoxicity, the potential application of QS extracts as a novel food ingredient could be considered. In this review paper, a brief overview about QS extracts and their bioactive components, antioxidant activities, toxicity and technological applications is described based on previous works.
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Affiliation(s)
- Thinzar Aung
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, 61186 South Korea
| | - Marie Anna Dominique Bibat
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, 61186 South Korea
| | - Chang-Cheng Zhao
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, 61186 South Korea
| | - Jong-Bang Eun
- Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University, Gwangju, 61186 South Korea
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Alegria C, Antunes C, Giovanetti M, Abreu M, Máguas C. Acorn Isotopic Composition: A New Promising Tool for Authenticity Maps of Montado's High-Value Food Products. Molecules 2020; 25:E1535. [PMID: 32230969 PMCID: PMC7181146 DOI: 10.3390/molecules25071535] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/24/2020] [Accepted: 03/27/2020] [Indexed: 11/18/2022] Open
Abstract
It is often overlooked that even food production is linked to the ecology of plants and animals. Living organisms respond to environmental short-and long-term variability: acknowledging this may help in the ultimate goal of valorizing a territory/product. We investigated acorns of the two main Quercus species of the Portuguese Montado, a main feed of the renown black Iberian pig. We tested their responses to an aridity gradient by morphological parameters and isotopic signature. Q. rotundifolia and Q. suber acorns did not differ morphologically, even if a higher variability in all parameters was observed in acorns of Q. suber. According to the site-specific Aridity Index, correlations are indicative to higher weight and length only in Q. suber acorns from more arid sites. As for isotopic composition, there were no differences in nitrogen or carbon (δ15N and δ13C) between the two species. However, combining the samples and testing for association with the Aridity Index, we found that more arid sites lead to a 15N enrichment. This result, combined with the positive correlation between AI and acorns length, support the use of acorns as a tool, their isoscapes of nitrogen being a stepping stone for the provenance of the black Iberian pig.
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Affiliation(s)
- Carla Alegria
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (C.A.); (M.G.)
- Unidade Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal;
| | - Cristina Antunes
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (C.A.); (M.G.)
| | - Manuela Giovanetti
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (C.A.); (M.G.)
- CREA—Research Centre for Agriculture and Environment, Via di Saliceto 80, 40128 Bologna, Italy
| | - Marta Abreu
- Unidade Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal;
- LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Cristina Máguas
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal; (C.A.); (M.G.)
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Lee S, Jegal H, Bong SK, Yoon KN, Park NJ, Shin MS, Yang MH, Kim YK, Kim SN. Anti-Atopic Effect of Acorn Shell Extract on Atopic Dermatitis-Like Lesions in Mice and Its Active Phytochemicals. Biomolecules 2019; 10:E57. [PMID: 31905797 PMCID: PMC7023073 DOI: 10.3390/biom10010057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 12/23/2019] [Accepted: 12/26/2019] [Indexed: 01/05/2023] Open
Abstract
To investigate the potential effects of acorn shells on atopic dermatitis (AD), we utilized oxazolone (OX)- or 2,4-dinitrochlorobenzene (DNCB)-induced AD-like lesion mouse models. Our research demonstrates that Acorn shell extract (ASE) improved the progression of AD-like lesions, including swelling, which were induced by oxazolone on Balb/c mouse ears. Additionally, ASE significantly decreased the ear thickness (OX: 0.42 ± 0.01 mm, OX-ASE: 0.32 ± 0.02 mm) and epidermal thickness (OX: 75.3 ± 32.6 µm, OX-ASE: 46.1 ± 13.4 µm). The continuous DNCB-induced AD mouse model in SKH-1 hairless mice demonstrated that ASE improved AD-like symptoms, including the recovery of skin barrier dysfunction, Immunoglobulin E hyperproduction (DNCB: 340.1 ± 66.8 ng/mL, DNCB-ASE: 234.8 ± 32.9 ng/mL) and an increase in epidermal thickness (DNCB: 96.4 ± 21.9 µm, DNCB-ASE: 52.4 ± 16.3 µm). In addition, we found that ASE suppressed the levels of AD-involved cytokines, such as Tumor Necrosis Factor α, IL-1β, IL-25 and IL-33 in both animal models. Furthermore, gallic acid and ellagic acid isolated from ASE suppressed β-hexosaminidase release and IL-4 expression in RBL-2H3 cells. The acorn shell and its active phytochemicals have potential as a new remedy for the improvement of atopic dermatitis and other inflammatory diseases.
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Affiliation(s)
- Sullim Lee
- Department of Life Science, College of Bio-Nano Technology, Gachon University, Seongnam 13120, Korea;
| | - Hyun Jegal
- Natural Products Research Institute, Korea Institute of Science and Technology, Gangneung 25451, Korea; (H.J.); (S.-K.B.); (K.-N.Y.); (N.-J.P.)
| | - Sim-Kyu Bong
- Natural Products Research Institute, Korea Institute of Science and Technology, Gangneung 25451, Korea; (H.J.); (S.-K.B.); (K.-N.Y.); (N.-J.P.)
| | - Kyeong-No Yoon
- Natural Products Research Institute, Korea Institute of Science and Technology, Gangneung 25451, Korea; (H.J.); (S.-K.B.); (K.-N.Y.); (N.-J.P.)
| | - No-June Park
- Natural Products Research Institute, Korea Institute of Science and Technology, Gangneung 25451, Korea; (H.J.); (S.-K.B.); (K.-N.Y.); (N.-J.P.)
| | - Myoung-Sook Shin
- College of Korean Medicine, Gachon University, Seongnam 13120, Korea;
| | - Min Hye Yang
- College of Pharmacy, Pusan National University, Busan 46241, Korea;
| | - Yong Kee Kim
- College of Pharmacy, Sookmyung Women′s University, Seoul 04610, Korea
| | - Su-Nam Kim
- Natural Products Research Institute, Korea Institute of Science and Technology, Gangneung 25451, Korea; (H.J.); (S.-K.B.); (K.-N.Y.); (N.-J.P.)
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Zhang Z, Saleh ASM, Wu H, Gou M, Liu Y, Jing L, Zhao K, Su C, Zhang B, Li W. Effect of Starch Isolation Method on Structural and Physicochemical Properties of Acorn Kernel Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900122] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zuosheng Zhang
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
- Department of Arts and SciencesYangling Vocational and Technical College Yangling 712100 China
| | - Ahmed S. M. Saleh
- Department of Food Science and TechnologyFaculty of Agriculture, Assiut University Assiut 71526 Egypt
| | - Hao Wu
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
| | - Min Gou
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
| | - Yu Liu
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
| | - Luzhen Jing
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
| | - Kun Zhao
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
| | - Chunyan Su
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
| | - Bo Zhang
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
| | - Wenhao Li
- College of Food Science and EngineeringNorthwest A&F University Yangling 712100 China
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Pinto D, Diaz Franco S, Silva AM, Cupara S, Koskovac M, Kojicic K, Soares S, Rodrigues F, Sut S, Dall'Acqua S, Oliveira MBPP. Chemical characterization and bioactive properties of a coffee-like beverage prepared from Quercus cerris kernels. Food Funct 2019; 10:2050-2060. [PMID: 30907907 DOI: 10.1039/c8fo02536c] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
In the present study, a coffee-like beverage was prepared from Quercus cerris seeds. Seeds presented 60.4% carbohydrates (of which 26.9% is fiber), 6.3% proteins and 4.0% fat. In the coffee-like beverage, the TPC and TFC were 2070.2 mg GAE per L and 285.3 mg CEQ per L, respectively. The IC50 values determined using FRAP and DPPH assays were, respectively, 203.1 mg L-1 and 271.6 mg L-1. Concerning the reactive species scavenging capacity, the extract was more effective against O2˙-, HClO and ˙NO (namely, IC50 = 17.24 ± 0.24 μg mL-1, IC50 = 9.25 ± 0.92 μg mL-1 and IC50 = 0.65 ± 0.06 μg mL-1). Qualitative and quantitative analyses by 1D- and 2D-NMR and LC-MS indicated high levels of ellagic acid and gallotannin or ellagitannin derivatives. The optimal range of non-cytotoxic concentrations in Caco-2 and HT29-MTX cell lines was between 0.1 and 1.0 μg mL-1. This is the first study that evaluates the Q. cerris seed extract as a beverage.
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Affiliation(s)
- Diana Pinto
- REQUIMTE/LAQV, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 280, 4050-313 Porto, Portugal.
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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.
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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
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Pebsworth P. Feeding ecology of chacma baboons (
Papio ursinus)
living in a human‐modified environment. Afr J Ecol 2019. [DOI: 10.1111/aje.12684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paula Pebsworth
- National Institute of Advanced Studies Bangalore India
- Department of Anthropology The University of Texas TX USA
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Dabija A, Codină GG, Ropciuc S, Stroe SG. Studies regarding the production of a novel yogurt using some local plant raw materials. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13826] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | | | - Sorina Ropciuc
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
| | - Silviu Gabriel Stroe
- Faculty of Food Engineering Stefan cel Mare University of Suceava Suceava Romania
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Determination of the Phenolic Profile and Antioxidant Activity of Leaves and Fruits of SpanishQuercus coccifera. J CHEM-NY 2018. [DOI: 10.1155/2018/2573270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this work, we report the phytochemical composition and antioxidant activity of methanol extracts of leaves and fruits (acorns) ofQuercus coccifera(kermes oak). Forty-one compounds were characterized using high-performance liquid chromatography with electrospray multistage mass spectrometry (HPLC-ESI-MSn) with an ion trap mass spectrometer. A high percentage of the detected compounds were gallic acid derivatives, although some saccharides and flavonoids were also present. This phytochemical pattern is typical inQuercusspecies, which are rich in gallotannins. These compounds are partially responsible for the cardioprotective effects observed in different food samples containing them. We evaluated the antioxidant activity by ABTS and DPPH assays. In both cases, high antioxidant activity was observed, being higher in acorns than in leaves. The high antioxidant potential of the extracts, which is related to the high total phenolic content, indicates the potential benefit of the use of this species as a source of bioactive compounds.
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López-Hidalgo C, Guerrero-Sánchez VM, Gómez-Gálvez I, Sánchez-Lucas R, Castillejo-Sánchez MA, Maldonado-Alconada AM, Valledor L, Jorrín-Novo JV. A Multi-Omics Analysis Pipeline for the Metabolic Pathway Reconstruction in the Orphan Species Quercus ilex. FRONTIERS IN PLANT SCIENCE 2018; 9:935. [PMID: 30050544 PMCID: PMC6050436 DOI: 10.3389/fpls.2018.00935] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Accepted: 06/11/2018] [Indexed: 05/19/2023]
Abstract
Holm oak (Quercus ilex) is the most important and representative species of the Mediterranean forest and of the Spanish agrosilvo-pastoral "dehesa" ecosystem. Despite its environmental and economic interest, Holm oak is an orphan species whose biology is very little known, especially at the molecular level. In order to increase the knowledge on the chemical composition and metabolism of this tree species, the employment of a holistic and multi-omics approach, in the Systems Biology direction would be necessary. However, for orphan and recalcitrant plant species, specific analytical and bioinformatics tools have to be developed in order to obtain adequate quality and data-density before to coping with the study of its biology. By using a plant sample consisting of a pool generated by mixing equal amounts of homogenized tissue from acorn embryo, leaves, and roots, protocols for transcriptome (NGS-Illumina), proteome (shotgun LC-MS/MS), and metabolome (GC-MS) studies have been optimized. These analyses resulted in the identification of around 62629 transcripts, 2380 protein species, and 62 metabolites. Data are compared with those reported for model plant species, whose genome has been sequenced and is well annotated, including Arabidopsis, japonica rice, poplar, and eucalyptus. RNA and protein sequencing favored each other, increasing the number and confidence of the proteins identified and correcting erroneous RNA sequences. The integration of the large amount of data reported using bioinformatics tools allows the Holm oak metabolic network to be partially reconstructed: from the 127 metabolic pathways reported in KEGG pathway database, 123 metabolic pathways can be visualized when using the described methodology. They included: carbohydrate and energy metabolism, amino acid metabolism, lipid metabolism, nucleotide metabolism, and biosynthesis of secondary metabolites. The TCA cycle was the pathway most represented with 5 out of 10 metabolites, 6 out of 8 protein enzymes, and 8 out of 8 enzyme transcripts. On the other hand, gaps, missed pathways, included metabolism of terpenoids and polyketides and lipid metabolism. The multi-omics resource generated in this work will set the basis for ongoing and future studies, bringing the Holm oak closer to model species, to obtain a better understanding of the molecular mechanisms underlying phenotypes of interest (productive, tolerant to environmental cues, nutraceutical value) and to select elite genotypes to be used in restoration and reforestation programs, especially in a future climate change scenario.
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Affiliation(s)
- Cristina López-Hidalgo
- Agroforestry and Plant Biochemistry and Proteomics Research Group, Department Biochemistry and Molecular Biology, Universidad de Córdoba, Córdoba, Spain
| | - Victor M. Guerrero-Sánchez
- Agroforestry and Plant Biochemistry and Proteomics Research Group, Department Biochemistry and Molecular Biology, Universidad de Córdoba, Córdoba, Spain
| | - Isabel Gómez-Gálvez
- Agroforestry and Plant Biochemistry and Proteomics Research Group, Department Biochemistry and Molecular Biology, Universidad de Córdoba, Córdoba, Spain
| | - Rosa Sánchez-Lucas
- Agroforestry and Plant Biochemistry and Proteomics Research Group, Department Biochemistry and Molecular Biology, Universidad de Córdoba, Córdoba, Spain
| | | | - Ana M. Maldonado-Alconada
- Agroforestry and Plant Biochemistry and Proteomics Research Group, Department Biochemistry and Molecular Biology, Universidad de Córdoba, Córdoba, Spain
| | - Luis Valledor
- Departamento de Biología de Organismos y Sistemas, Universidad de Oviedo, Oviedo, Spain
| | - Jesus V. Jorrín-Novo
- Agroforestry and Plant Biochemistry and Proteomics Research Group, Department Biochemistry and Molecular Biology, Universidad de Córdoba, Córdoba, Spain
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Characterizations of the endogenous starch hydrolase inhibitors in acorns of Quercus fabri Hance. Food Chem 2018; 258:111-117. [PMID: 29655711 DOI: 10.1016/j.foodchem.2018.03.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2017] [Revised: 02/24/2018] [Accepted: 03/01/2018] [Indexed: 11/22/2022]
Abstract
The acorns of Quercus fabri Hance tree, or the mandarin duck fruits have been consumed by locals in the form of noodle, yet there is little scientific study. We found that they have much lower digestibility compared with that of rice flour. Solvent extraction using hexane, dichloromethane, and acetone-ethanol-water (AEW) mixture yielded three fractions but the starch hydrolase inhibitors were only found in the AEW fraction. Using assay-guided fractionation of the extracts, we were able to further separate the active compounds by using Sephadex LH-20 column and characterize the inhibitor chemical identities by LC-MS(n). The main active compounds are ellagitannins including pedunculagin, punicalagin, castalagin, and eucalbanin. Our results indicate that the acorns from Quercus fabri Hance have potential for preparation of low glycemic index foods due to the endogenous starch hydrolase inhibitors.
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Structure elucidation and properties of different lignins isolated from acorn shell of Quercus variabilis Bl. Int J Biol Macromol 2018; 107:1193-1202. [DOI: 10.1016/j.ijbiomac.2017.09.099] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/16/2017] [Accepted: 09/24/2017] [Indexed: 11/30/2022]
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Mapping the Lisbon Potential Foodshed in Ribatejo e Oeste: A Suitability and Yield Model for Assessing the Potential for Localized Food Production. SUSTAINABILITY 2017. [DOI: 10.3390/su9112003] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Physicochemical characterization of starch isolated from soft acorns of holm oak (Quercus ilex subsp. ballota (Desf.) Samp.) grown in Algeria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9582-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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