Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effect of Soaking in Water, Alkali and Acetic Acid to Remove Polyphenol from Kernel of Two Iranian Acorn Varieties

Document Type : Research Article

Authors

Alireza Sadeghi Mahoonak 1
Mehran Alami 2
Mohammad Ghorbani 2
Mohammad Hossain Azizi 3

1 Gorgan University of Agricultural Sciences & Natural Resources

2 Gorgan University of Agricultural Sciences and Natural Resources

3 Tarbiat Modares University

https://doi.org/10.22067/ifstrj.v7i1.9364
Abstract
The acorn is an edible nut of oak trees (Quercus spp.) that had been used for human nutrition for a long time. Besides nutritious components, acorn contains considerable amounts of phenolic substances. At present study, two different varieties of Iranian oak acorns, namely, Q. branti var. persica (Qb) and Qcastaneifolia var. castaneifolia (Qc) were used. The total polyphenol content measured in two varieties were 9.11 and 4.33 (gr TAE/ 100 gr d.b), respectively. The effects of various processing methods such as soaking in water (at 25 and 50°C), acetic acid and sodium hydroxide (0.1, 0.5 and 1M) and sodium chloride (1, 5 and 10%) for 6, 12, 18 and 24 hours on the polyphenol removal from acorns were investigated. Repeated measures analysis of variance (ANOVA) was applied (P
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