Effect of Heat Treatment on Physicochemical Properties and Antioxidant Activity of Quercus acutissima
DOI:
https://doi.org/10.14419/ijet.v8i1.4.25239Keywords:
Quercus acutissima, acorn, heat treatment, polyphenol, antioxidantAbstract
This study aimed to determine changes in the physicochemical characteristics and antioxidant activity in acorn (Quercus acutissima) under different thermal treatments: A (140 °C), B (150 °C), C (160 °C), D (170 °C), and E (180 °C). A hot water extract (60 °C, 4 h) of each sample was prepared for measuring the physicochemical properties. The total phenolic and flavonoid content was determined spectrophotometrically. The pH of the heat-treated acorn was significantly lower than that of native acorn, and was inversely proportional to temperature (p < 0.05). The sugar content of acorn was significantly higher in groups heated below 160 °C than that of the control (p < 0.05). Total polyphenol content was the highest (0.031.59 ± 0.21 mg GAE/mg) in the group treated at the lowest temperature (140 °C) (p < 0.05). Antioxidant activity depended on dose (p < 0.05), 31.03–95.99% and 20.49–99.51% for DPPH and ABTS radical scavenging activities, respectively, in heat-treated groups. The IC50 value of DPPH and ABTS in acorn was as low as 0.13 mg/mL and 0.15 mg/mL in A group, respectively.  Thus, heat treatment of acorn significantly increased the sugar and phenolic contents and antioxidant activity at lower heat treatment temperatures.
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Received date: January 2, 2019
Accepted date: January 2, 2019
Published date: January 2, 2019