Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia
Samo za registrovane korisnike
2007
Autori
Rakic, SvetoPetrović, Silvana
Kukic, Jelena
Jadranin, Milka
Tešević, Vele
Povrenovic, Dragan
Siler-Marinkovic, Slavica
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolys...able tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation, (C) 2007 Elsevier Ltd. All rights reserved.
Ključne reči:
Quercus robur / Quercus cerris / acorn kernel / antioxidant activity / FRAP / DPPH / lipid peroxidation / gallic acidIzvor:
Food Chemistry, 2007, 104, 2, 830-834Izdavač:
- Elsevier Sci Ltd, Oxford
Finansiranje / projekti:
- Sekundarni metaboliti samoniklih, lekovitih biljaka: izolovanje, karakterizacija i biloška aktivnost (RS-MESTD-MPN2006-2010-142053)
- Ispitivanje lekovitog potencijala biljaka: morfološka, hemijska i farmakološka karakterizacija (RS-MESTD-MPN2006-2010-143012)
DOI: 10.1016/j.foodchem.2007.01.025
ISSN: 0308-8146
WoS: 000246938900050
Scopus: 2-s2.0-34247487427
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Rakic, Sveto AU - Petrović, Silvana AU - Kukic, Jelena AU - Jadranin, Milka AU - Tešević, Vele AU - Povrenovic, Dragan AU - Siler-Marinkovic, Slavica PY - 2007 UR - https://cherry.chem.bg.ac.rs/handle/123456789/836 AB - The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation, (C) 2007 Elsevier Ltd. All rights reserved. PB - Elsevier Sci Ltd, Oxford T2 - Food Chemistry T1 - Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia VL - 104 IS - 2 SP - 830 EP - 834 DO - 10.1016/j.foodchem.2007.01.025 ER -
@article{ author = "Rakic, Sveto and Petrović, Silvana and Kukic, Jelena and Jadranin, Milka and Tešević, Vele and Povrenovic, Dragan and Siler-Marinkovic, Slavica", year = "2007", abstract = "The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation, (C) 2007 Elsevier Ltd. All rights reserved.", publisher = "Elsevier Sci Ltd, Oxford", journal = "Food Chemistry", title = "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia", volume = "104", number = "2", pages = "830-834", doi = "10.1016/j.foodchem.2007.01.025" }
Rakic, S., Petrović, S., Kukic, J., Jadranin, M., Tešević, V., Povrenovic, D.,& Siler-Marinkovic, S.. (2007). Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry Elsevier Sci Ltd, Oxford., 104(2), 830-834. https://doi.org/10.1016/j.foodchem.2007.01.025
Rakic S, Petrović S, Kukic J, Jadranin M, Tešević V, Povrenovic D, Siler-Marinkovic S. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry. 2007;104(2):830-834. doi:10.1016/j.foodchem.2007.01.025 .
Rakic, Sveto, Petrović, Silvana, Kukic, Jelena, Jadranin, Milka, Tešević, Vele, Povrenovic, Dragan, Siler-Marinkovic, Slavica, "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia" in Food Chemistry, 104, no. 2 (2007):830-834, https://doi.org/10.1016/j.foodchem.2007.01.025 . .