Effect of Heat Treatment on Physicochemical Properties and Antioxidant Activity of Quercus acutissima

  • Authors

    • Soojin Park
    2019-01-02
    https://doi.org/10.14419/ijet.v8i1.4.25239
  • Quercus acutissima, acorn, heat treatment, polyphenol, antioxidant

  • This study aimed to determine changes in the physicochemical characteristics and antioxidant activity in acorn (Quercus acutissima) under different thermal treatments: A (140 °C), B (150 °C), C (160 °C), D (170 °C), and E (180 °C). A hot water extract (60 °C, 4 h) of each sample was prepared for measuring the physicochemical properties. The total phenolic and flavonoid content was determined spectrophotometrically. The pH of the heat-treated acorn was significantly lower than that of native acorn, and was inversely proportional to temperature (p < 0.05). The sugar content of acorn was significantly higher in groups heated below 160 °C than that of the control (p < 0.05). Total polyphenol content was the highest (0.031.59 ± 0.21 mg GAE/mg) in the group treated at the lowest temperature (140 °C) (p < 0.05). Antioxidant activity depended on dose (p < 0.05), 31.03–95.99% and 20.49–99.51% for DPPH and ABTS radical scavenging activities, respectively, in heat-treated groups. The IC50 value of DPPH and ABTS in acorn was as low as 0.13 mg/mL and 0.15 mg/mL in A group, respectively.  Thus, heat treatment of acorn significantly increased the sugar and phenolic contents and antioxidant activity at lower heat treatment temperatures.

     

     

  • References

    1. [1] Vinha A, Barreira JCM, Costa ASG, Beatriz M, & Oliviera PP (2016), A new age for Quercus spp. Fruits: review on nutritional and phytochemical composition and related biological activities of acorns. Comprehensive Rev Food Science Food Safety 15, 947–981.

      [2] Park S & Jung SH (2018), Changes in physicochemical characteristics and antioxidant activity of acorn (Quercus acutissima) under different heat treatment conditions. Intl J Bio-Sci Bio-Technol 10, 13–18.

      [3] Shim TH, Jin YS, Sa JH, Shin IC, Heo SI & Wang MH (2004), Studies for component of acorn analysis and antioxidant in acorn powders. Korean J Food Sci Technol 36, 800–803.

      [4] Kim TW (2002), A study on the re-life provision’s utilization in the late Chosun Dynasty. Master’s thesis, Seoul-City National University, Korea, pp 32-41.

      [5] Lee SH, Kim DI, Cho SY, Jung HJ, Cho SM, Park HJ & Liiehoj HS (2005), Effects of acorn (Quercus acutissima Carr.) supplementation on the level of acetylcholine and its related enzyme activities in the brain of dementia mouse model. J Korean Soc Food Sci Nutr 34, 738–742.

      [6] Rakić S, Petrović S, Kukić J, Jadranin M, TeÅ¡ević V, Povrenović D & Å ilerâ€Marinković S (2007), Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chem 104, 830–834.

      [7] Mustafa M, Osman G, Fehmi y & Muhammet d (2017), Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee. International J Food Properties 20, 1866–1875.

      [8] Tfouni SAV, Serrate CS, Leme FM, Camaro mcr, Teles CRA, Cipolli KMVAB & Furlani RPZ (2013), Polycyclic aromatic hydrocarbons in coffee brew: influence of roasting and brewing procedures in two coffea cultivars. LWT-Food Sci Technol 50, 526–530.

      [9] Altaki MS, Santos FJ & Galceran MT (2011), Occurrence of furan in coffee from spanish market: contribution of brewing and roasting. Food Chem 126, 1527–1532.

      [10] Nam SH & Kang SJ (2015), Chnages of biochemical components and physiological activities of coffee beans according to different roasting conditions. The Korean Soc Food Preservation 22, 182–189.

      [11] Kim YT, Lee M & Kim AJ (2014), Changes of antioxidative activities and general composition of MUNG BEANS according to roasting temperature. J East Asian Soc Dietray Life 24, 217–223.

      [12] Lee KH, Kim MJ & Kim AJ (2014), Physiocochemical composition and antioxidative activities of Rhyncosia nulubilis according to roasting temperature. J Korean Soc Food Sci Nutr 43, 675–681.

      [13] Hong JY, Shin SR, Lee HS & Kim HG (2016), Physicochemical characteristics of acorn tea by processing methods. The Korean Soc Food Preservation 23, 335–340.

      [14] Kim H, Lee SE, Kim DC, Keum DH & Park S (2013), Effect of harvesting time on the yield, color, and proximate compositions of Jinbu variety green rice. J Food Sci Nutr 16, 381–385.

      [15] AOAC (1990), Official methods analysis 13th ed. association of official analytical chemists. Washington DC., USA, p 125-132.

      [16] Folin O, Denis W (1912), On phosphotungstic-phosphomolybdic compounds as color regents. J Biol Chem 12, 239–243.

      [17] Moreno MI, Isla MI, Sampieto AR & Vattuone MA (2000), Comparison of the free radical-scavenging activity of propolis from several regions of argentina. J Ethnopharmcol 71, 109–114.

      [18] Blois MS (1958), Antioxidant determination by the use of a stable free radical. Nature 181, 1199–1200.

      [19] Re R, Pellegrini N, Proteggente A, Pannala A, Yang M & Rice-Evans C (1999), Antioxidant activityh applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26, 1231–1237.

      [20] Yang KH, Ahn JH, Kim HJ, Lee JY, You BR, Song JE, Oh HL, Kim NY & Kim MR (2011), Properties of nutritional compositions and antioxidant activity of acorn crude starch by geographical origins. J Korean Soc Food Sci Nutr 40, 928–934.

      [21] Rakić S, Povrenović D, Tešević V, Simíc M, Maletić R (2006), Oak acorn, polyphenols and antioxidant activity in functional food. J Food Eng 74, 416–423.

      [22] Korus J, Witczak M, Ziobro R, Juszczak L (2015), The influence of acorn flour on rheological properties of gluten free dough and physical characteristics of the bread. Eur Food Res Technol 6, 1135–1143.

      [23] Sundarrakan L (2014), Effect of extrusion cooking on the nutritional properites of amaranth, quinoa, kaniwa and lupine. University of Helsinki, pp 20-25.

      [24] Toori MA, Mirzaei M, Mirzaei N, Lamrood P & Mirzaei A (2013), Antioxidant and hepatoprotective effects of the internal layer of oak fruit (Jaft). J Med Plants Res 7, 24–28.

      [25] Spencer JPE (2008), Food for thought: the role of flavonoids in enhancing human memory, learning and neuro-cogmotove performance. Proc Nutr Soc 67, 238–252.

      [26] Kim JJ, Ghimire BK, Shin HC, Lee KJ, Song KS, Chung YS, Yoon TS, Lee YJ, Kim EH & Chung IM (2012), Comparison of phenolic compounds content in indeciduous Quercus species. J Med Plants Res 6, 5228–5239.

      [27] Lee KW, Hur HJ, Lee HJ & Lee CY (2005), Antiproliferative effects of dietary phenolic substances and hydrogen peroxide. J Agric Food Chem 53,1990–1995.

      [28] Cantos E, Espín JC, Lópezâ€Bote C, de la Hoz L, Ordóñez JA & Tomásâ€Barberán FA (2003), Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of freeâ€ranged Iberian pigs. J Agric Food Chem 51, 6248–6255.

      [29] Custódio L, Patarra J, Alberício F, Neng NR, Nogueira JMF & Romano A (2015), Phenolic composition, antioxidant potential and in vitro inhibitory activity of leaves and acorns of Quercus suber on key enzymes relevant for hyperglycemia and Alzheimer's disease. Ind Crop Prod 64, 45–51.

      [30] Popović BM, Štajner D, Ždero R, Orlović S & Galić Z (2013), Antioxidant characterization of oak extracts combining spectrophotometric assays and chemometrics. Sci World J, 1–8.

      [31] Sánchezâ€Burgos JA, Ramírezâ€Mares MV, Larrosa MM, Gallegosâ€Infante JA, Gonzálezâ€Laredo RF, Medinaâ€Torres L & Rochaâ€Guzmán NE (2013), Antioxidant, antimicrobial, antitopoisomerase and gastroprotective effect of herbal infusions from four Quercus species. Ind Crop Prod 42, 57–62.

      [32] Zhang B, Cai J, Duan Câ€Q, Reeves MJ & He F (2015), A review of polyphenolics in oak woods. Intl J Mol Sci 16, 6978–7014.

      [33] Mooâ€Huchin VM, Mooâ€Huchin MI, Estradaâ€León RJ, Cuevasâ€Glory L, Estradaâ€Mota IA, Ortizâ€Vásquez E, Betancurâ€Ancona D & Sauriâ€Duch E (2015), Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico. Food Chem 166, 17–22.

      [34] Yeh CT, Ching LC & Yen GC (2009), Inducing gene expression of cardiac antioxidant enzymes by dietary phenolic acids in rats. J Nutr Biochem 20, 163–171.

      [35] Kodad O, Estopañán G, Juan T, Alonso JM, Espiau MT & Company RS (2014), Oil content, fatty acid composition and tocopherol concentration in the Spanish almond genebank collection. Sci Hortic 177, 99–107.

      [36] Żyżelewicz D, Krysiak W, Budryn G, Oracz J & Nebesny E (2014), Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters. Food Res Intl 63, 390–399.

  • Downloads

  • How to Cite

    Park, S. (2019). Effect of Heat Treatment on Physicochemical Properties and Antioxidant Activity of Quercus acutissima. International Journal of Engineering & Technology, 8(1.4), 275-282. https://doi.org/10.14419/ijet.v8i1.4.25239