Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak ( Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions

• Published in: Molecules (Basel, Switzerland) Switzerland), 2023-03, Vol.28 (5), p.2299
• Main Authors: Oracz, Joanna, Prejzner, Monika, Grzelczyk, Joanna, Kowalska, Gabriela, Żyżelewicz, Dorota
• Format: Article
• Language: English
• Subjects: Analysis; antioxidant properties; Antioxidants; Antioxidants - analysis; Beverages; Bioactive compounds; Biological activity; Bitterness; Chelation; color; Composition; Environmental conditions; Ferrous ions; Flavonoids; Food; Food Handling - methods; Food industry; Food processing; Health promotion; Maillard Reaction; Melanoidins; Nutritive value; Phenolic compounds; Phenols; Phenols - analysis; Physicochemical properties; Phytochemicals; Quercus; Quercus rubra; Quercus rubra L; Reagents; Roasting; Scavenging; Seeds; Seeds - chemistry; Sensory properties; Taste
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules28052299

The nutritional value and health-promoting properties cause the fruits (acorns) of 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 ( 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 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 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 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 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.