Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia
作者： Sveto Rakić , Silvana Petrović , Jelena Kukić , Milka Jadranin , Vele Tešević
DOI: 10.1016/J.FOODCHEM.2007.01.025
关键词: DPPH 、 Antioxidant 、 Food science 、 Quercus cerris 、 Lipid peroxidation 、 Phenols 、 Gallic acid 、 Chemistry 、 Quercus robur 、 Organic chemistry 、 Tannin
摘要: The aim of the present work was to investigate and compare phenolic compounds antioxidant activity methanol extracts Quercus robur cerris acorn kernels obtained before after thermal treatment. Content total phenolics, tannins, non-tannin phenolics flavonoids determined spectrophotometrically content gallic acid with HPLC. Antioxidant samples assayed through FRAP (Ferric Reducing Power), DPPH scavenging test inhibition Fe2+/ascorbate induced lipid peroxidation. Extracts native thermally treated showed high activity, being more active than ones. Hydrolysable tannins were identified in all samples. Non-tannin including acid, significantly higher quantities samples, whilst tannin decreased. This indicates that during treatment hydrolysable degraded. As result this degradation consequent increase content, amongst them especially possess do results have provided further grounds for establishing Q. as a source functional food preparation.
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