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dc.creatorRakić, Sveto
dc.creatorPetrović, Silvana
dc.creatorKukić, Jelena
dc.creatorJadranin, Milka
dc.creatorTešević, Vele
dc.creatorPovrenović, Dragan
dc.creatorSiler-Marinković, Slavica
dc.date.accessioned2019-09-02T11:09:12Z
dc.date.available2019-09-02T11:09:12Z
dc.date.issued2007
dc.identifier.issn0308-8146
dc.identifier.urihttp://farfar.pharmacy.bg.ac.rs/handle/123456789/909
dc.description.abstractThe 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,en
dc.publisherElsevier Sci Ltd, Oxford
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142053/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/143012/RS//
dc.rightsrestrictedAccess
dc.sourceFood Chemistry
dc.subjectQuercus roburen
dc.subjectQuercus cerrisen
dc.subjectacorn kernelen
dc.subjectantioxidant activityen
dc.subjectFRAPen
dc.subjectDPPHen
dc.subjectlipid peroxidationen
dc.subjectgallic aciden
dc.titleInfluence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbiaen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractТешевић, Веле; Јадранин, Милка; Ракић, Свето; Повреновић, Драган; Петровић, Силвана; Кукић, Јелена; Силер-Маринковић, Славица;
dc.citation.volume104
dc.citation.issue2
dc.citation.spage830
dc.citation.epage834
dc.citation.other104(2): 830-834
dc.citation.rankM21a
dc.identifier.wos000246938900050
dc.identifier.doi10.1016/j.foodchem.2007.01.025
dc.identifier.scopus2-s2.0-34247487427
dc.identifier.rcubconv_1856
dc.type.versionpublishedVersion


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