Oak Kernels - Volatile Constituents and Coffee-Like Beverages
Authors
Rakić, SvetoKukić-Marković, Jelena

Petrović, Silvana

Tešević, Vele

Janković, Snežana
Povrenović, Dragan
Article (Published version)
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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 scor...es 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.
Keywords:
Quercus robur / Quercus cerris / volatiles / coffee-like beverages / sensory assessment / oakSource:
Journal of Agricultural Science, 2018, 10, 5, 117-124Publisher:
- Canadian Center of Science and Education
Funding / projects:
- Investigation on the medicinal plants: morphological, chemical and pharmacological characterisation (RS-173021)
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PharmacyTY - 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 . .