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Oak Kernels - Volatile Constituents and Coffee-Like Beverages

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2018
bitstream_7310.pdf (234.7Kb)
Authors
Rakić, Sveto
Kukić-Marković, Jelena
Petrović, Silvana
Tešević, Vele
Janković, Snežana
Povrenović, Dragan
Article (Published version)
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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 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 / oak
Source:
Journal of Agricultural Science, 2018, 10, 5, 117-124
Publisher:
  • Canadian Center of Science and Education
Projects:
  • Investigation on the medicinal plants: morphological, chemical and pharmacological characterisation (RS-173021)

DOI: 10.5539/jas.v10n5p117

ISSN: 1916-9752

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URI
http://farfar.pharmacy.bg.ac.rs/handle/123456789/3473
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  • Radovi istraživača / Researchers’ publications
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Pharmacy

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