Приказ основних података о документу

dc.creatorRakić, Sveto
dc.creatorPovrenović, Dragan
dc.creatorTešević, Vele
dc.creatorSimić, M
dc.creatorMaletić, Radojka
dc.date.accessioned2020-12-17T18:51:04Z
dc.date.available2020-12-17T18:51:04Z
dc.date.issued2006
dc.identifier.issn0260-8774
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/1329
dc.description.abstractIn this paper, are presented the results of physical and chemical investigations of differently treated samples of oak acorn. The aim of this investigation is to estimate the influence of thermal treatment on physical and nutritive characteristics of investigated samples. Oak acorn, Quercus robur, (belonging to Fagaceae family) was investigated in native and thermally treated forms. By subsequent extraction of dry toasted oak acorn (Quercus semen tostum) the aqueous extract was obtained which is then dried in a spout-fluid bed. The content of total polyphenols, then polyphenols unadsorbed on hide powder and tannins was determined by spectrophotometric methods with phosphor-wolfram acid according to Ph. Yug. V. Galic acid was determined by HPLC. The total antioxidant activity (TAA) of the aqueous extract compared to the control samples of pigs fat and synthetic antioxidant butylated hydroxyanisole BHA was estimated by Schall-Oven test at 60 +/- 1 degrees C in dark, and oxidative changes were determined by measuring the Peroxide value (PV). For determination of macro- and microelements the method of AAS was used. By detecting the changes of PV it is established that aqueous extract was influencing the stability of pigs fat, that is, showing the antioxidant activity. The activity was increasing with increasing concentration in tested samples. The obtained results regarding the total polyphenols content, the content of galic acid, nitrogen compounds, macro and microelements show that acorn, after treatment, was retaining and in some cases improving its functional properties.en
dc.publisherElsevier Sci Ltd, Oxford
dc.rightsrestrictedAccess
dc.sourceJournal of Food Engineering
dc.subjectacornen
dc.subjectQuercus roburen
dc.subjecttotal polyphenolsen
dc.subjectTanninsen
dc.subjectfunctional foodsen
dc.subjectthermal treatmenten
dc.subjectspout-fluid beden
dc.subjectHPLCen
dc.titleOak acorn, polyphenols and antioxidant activity in functional fooden
dc.typearticle
dc.rights.licenseARR
dc.citation.epage423
dc.citation.issue3
dc.citation.other74(3): 416-423
dc.citation.rankM21
dc.citation.spage416
dc.citation.volume74
dc.identifier.doi10.1016/j.jfoodeng.2005.03.057
dc.identifier.scopus2-s2.0-31644432659
dc.identifier.wos000235581200017
dc.type.versionpublishedVersion


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Приказ основних података о документу