Abstract:The present study was undertaken to analyze the changes in the physicochemical characteristics and antioxidant activity in acorn (Quercus acutissima) under various temperature treatments: A (140°C), B (150°C), C (160°C), D (170°C), and E (180°C). Each treatment sample was extracted with hot water for 4 h at 60°C. The pH of all heat-treated acorn extracts was significantly lower than that of the control, unheated acorn extract, and the pH was inversely proportional to the treatment temperature (p < 0.05). The s… Show more
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