Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 7, Issue 1 - Serial Number 15, April 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i1.9364

Authors

Alireza Sadeghi Mahoonak^{* 1}; Mehran Alami²; Mohammad Ghorbani²; Mohammad Hossain Azizi³

¹Gorgan University of Agricultural Sciences & Natural Resources

²Gorgan University of Agricultural Sciences and Natural Resources

³Tarbiat Modares University

Abstract

The acorn is an edible nut of oak trees (Quercus spp.) that had been used for human nutrition for a long time. Besides nutritious components, acorn contains considerable amounts of phenolic substances. At present study, two different varieties of Iranian oak acorns, namely, Q. branti var. persica (Qb) and Qcastaneifolia var. castaneifolia (Qc) were used. The total polyphenol content measured in two varieties were 9.11 and 4.33 (gr TAE/ 100 gr d.b), respectively. The effects of various processing methods such as soaking in water (at 25 and 50°C), acetic acid and sodium hydroxide (0.1, 0.5 and 1M) and sodium chloride (1, 5 and 10%) for 6, 12, 18 and 24 hours on the polyphenol removal from acorns were investigated. Repeated measures analysis of variance (ANOVA) was applied (P