Properties of Nutritional Compositions and Antioxidant Activity of Acorn Crude Starch by Geographical Origins

Yang, Kee-Heun; Ahn, Jang‐Hyuk; Kim, Hyojin; Lee, Ji-Yeon; You, Bo-Ram; Song, Jung-Eun; Oh, Hye-Lim; Kim, Na-Yeon; Kim, Mee Ree

doi:10.3746/jkfn.2011.40.7.928

Cited by 9 publications

(7 citation statements)

References 3 publications

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“…Differences were found in some components among the clones of each species: for Q. variabilis, a clone with high content of P also showed high Ca content, while this finding was not recognized in Q. mongolica, in which Ca content was high in Clone 513 among others. These results are different from the results of previous studies, which revealed that in the component analysis of acorn powder K showed the highest ratio, and then P, Ca, Mg, and Na followed in order of content (Shim et al 2004), and that the content of Ca or K was the highest one (Yang et al 2011).…”

Section: Discussioncontrasting

confidence: 94%

“…These findings lead to an idea that acorns of Quercus species also require a similar study (Kim et al 2005). Our content analysis on component sugars revealed that glucose content was the highest (85.4% and 88.3% on average, respectively species), as reported by previous studies (Shim et al 2004;Yang et al 2011). Glucose forms 85% to 90% of component sugars.…”

Section: Discussionsupporting

confidence: 86%

“…In comparison of crude ash and crude lipid in buckwheat, acorns were rather low in crude ash, while similar in crude lipid. From the analysis of crude starch content in the processed acorn powder, crude ash ranged from 0.4% to 0.5%, crude lipid from 0.5% to 0.7%, and crude protein from 1.0% to 1.7% (Yang et al 2011), which are relatively high in all three components. However, there might be some differences between raw acorns and acorn powder.…”

Section: Discussionmentioning

confidence: 99%

“…However, as the recent interest in LOHAS (Lifestyles of Health And Sustainability) has increased the consumption of environment-friendly food and traditional food, value of the seeds of oak species has risen too. Some reports showed large amount of minerals and carbohydrates in seed powder (Jung et al 2007;Yang et al 2011). The seeds of oak species are regarded as a single type of seeds, generally called as 'acorns', and thus it is necessary to study the component properties according to the tree species.…”

Section: Introductionmentioning

confidence: 99%

“…Such physiological differences of trees may lead to the differences of component properties of acorns. Since the studies on the acorns have been carried out mainly from the food aspect, most studies reported are without clear distinction of species of seed trees and their producing areas, such as studies on the characteristic and components of acorn powder (Shim et al 2004;Jung et al 2007;Yang et al 2011), and others on the quality characteristics of acorn powder used as food additives Lee et al 2012). However, there have been studies on various tree species, exhibiting the different component properties of seeds according to tree species, seed quality, or collection area.…”

Section: Introductionmentioning

confidence: 99%

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Component Analysis of Acorns of Quercus mongolica and Quercus Variabilis

Lee¹,

An²,

Han³

et al. 2016

Journal of Forest and Environmental Science

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To compare seed components of plus trees, seed powder ground after seedcoat removal was analyzed for two oak species, i. e., Quercus monglica (white oak) and Quercus variabilis (red oak), which are typical oak trees in Korea but have different fruiting characteristics. Thus we aimed at analyzing and comparing many ingredients including minerals, sugars, etc. Two species were similar to each other in the content of water, crude ash, crude protein and carbohydrates, but crude lipid content in Q. variabilis was 2.5 times higher than that in Q. mongolica. Crude proteins of Clone 124 was 1.5 times higher than that of Clone 75 in Q. mongolica. Crude lipid content showed the highest value in Clone 0511 of Q. variabilis, and more phosphate and iron was found in Q. monglica than in Q. variabilis. Glucose showed 85.4% and 88.3% on average of the total monosacchrides in two species, and galactose and arabinose were also found. In the content of phosphate, iron, and crude lipid, differences were found between two species and among clones of two species.

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Section: Discussioncontrasting

confidence: 94%

Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Component Analysis of Acorns of Quercus mongolica and Quercus Variabilis

Lee¹,

An²,

Han³

et al. 2016

Journal of Forest and Environmental Science

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Acorn flour properties depending on the production method and laboratory baking test results: A review

Szabłowska

Tańska

2020

Comp Rev Food Sci Food Safe

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Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under‐appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour‐based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten‐free products is particularly favorable from a nutritional point of view.

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