TY  - JOUR
AU  - Rakić, Sveto
AU  - Kukić-Marković, Jelena
AU  - Petrović, Silvana
AU  - Tešević, Vele
AU  - Janković, Snežana
AU  - Povrenović, Dragan
PY  - 2018
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/3473
AB  - Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was estimated. Volatiles from native and roasted kernels were isolated using continuous hydro distillation with CH2Cl2 and analyzed with GC/MS. Coffee-like beverages were prepared from roasted kernels of both species and a sensory assessment was conducted. In the native samples the main compounds were beta-eudesmol and palmitic acid (39.9 and 24.9%, respectively) in Q. robur, and palmitic acid (53.8%) in Q. cerris. In the roasted samples the main compounds were furans: furfural (51.7 and 60.6%) and 5-methyl-furfural (8.6 and 9.4%, respectively). Coffee-like beverages from roasted oak samples were evaluated for sensory properties gaining high scores for appearance, with satisfying taste and fullness. The presented results, along with previous findings on substantial antioxidant and antiradical activities of English and Turkish Oak kernels, draw attention to these easy available, cheap, but neglected native raw materials as valuable functional food components. Further investigations on this matter are warranted.
PB  - Canadian Center of Science and Education
T2  - Journal of Agricultural Science
T1  - Oak Kernels - Volatile Constituents and Coffee-Like Beverages
VL  - 10
IS  - 5
SP  - 117
EP  - 124
DO  - 10.5539/jas.v10n5p117
ER  - 

@article{
author = "Rakić, Sveto and Kukić-Marković, Jelena and Petrović, Silvana and Tešević, Vele and Janković, Snežana and Povrenović, Dragan",
year = "2018",
abstract = "Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was estimated. Volatiles from native and roasted kernels were isolated using continuous hydro distillation with CH2Cl2 and analyzed with GC/MS. Coffee-like beverages were prepared from roasted kernels of both species and a sensory assessment was conducted. In the native samples the main compounds were beta-eudesmol and palmitic acid (39.9 and 24.9%, respectively) in Q. robur, and palmitic acid (53.8%) in Q. cerris. In the roasted samples the main compounds were furans: furfural (51.7 and 60.6%) and 5-methyl-furfural (8.6 and 9.4%, respectively). Coffee-like beverages from roasted oak samples were evaluated for sensory properties gaining high scores for appearance, with satisfying taste and fullness. The presented results, along with previous findings on substantial antioxidant and antiradical activities of English and Turkish Oak kernels, draw attention to these easy available, cheap, but neglected native raw materials as valuable functional food components. Further investigations on this matter are warranted.",
publisher = "Canadian Center of Science and Education",
journal = "Journal of Agricultural Science",
title = "Oak Kernels - Volatile Constituents and Coffee-Like Beverages",
volume = "10",
number = "5",
pages = "117-124",
doi = "10.5539/jas.v10n5p117"
}

Rakić, S., Kukić-Marković, J., Petrović, S., Tešević, V., Janković, S.,& Povrenović, D.. (2018). Oak Kernels - Volatile Constituents and Coffee-Like Beverages. in Journal of Agricultural Science
Canadian Center of Science and Education., 10(5), 117-124.
https://doi.org/10.5539/jas.v10n5p117

Rakić S, Kukić-Marković J, Petrović S, Tešević V, Janković S, Povrenović D. Oak Kernels - Volatile Constituents and Coffee-Like Beverages. in Journal of Agricultural Science. 2018;10(5):117-124.
doi:10.5539/jas.v10n5p117 .

Rakić, Sveto, Kukić-Marković, Jelena, Petrović, Silvana, Tešević, Vele, Janković, Snežana, Povrenović, Dragan, "Oak Kernels - Volatile Constituents and Coffee-Like Beverages" in Journal of Agricultural Science, 10, no. 5 (2018):117-124,
https://doi.org/10.5539/jas.v10n5p117 . .

TY  - JOUR
AU  - Rakić, Sveto
AU  - Petrović, Silvana
AU  - Kukić, Jelena
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Povrenović, Dragan
AU  - Siler-Marinković, Slavica
PY  - 2007
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/909
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,
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 = "Rakić, Sveto and Petrović, Silvana and Kukić, Jelena and Jadranin, Milka and Tešević, Vele and Povrenović, Dragan and Siler-Marinković, 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,",
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"
}

Rakić, S., Petrović, S., Kukić, J., Jadranin, M., Tešević, V., Povrenović, D.,& Siler-Marinković, 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

Rakić S, Petrović S, Kukić J, Jadranin M, Tešević V, Povrenović D, Siler-Marinković 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 .

Rakić, Sveto, Petrović, Silvana, Kukić, Jelena, Jadranin, Milka, Tešević, Vele, Povrenović, Dragan, Siler-Marinković, 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 . .