Effect of processing treatments on polyphenol removal from kernel of two Iranian acorns varieties
2017
Ghaderi-Ghahfarrokhi, M. | Sadeghi-Mahoonak, A.R. | Alami, M. | Mousavi Khanegah, A.
In the present study, the effects of different process variables including boiling, autoclaving, roasting and soaking in examined solutions (water, acetic acid, NaOH and NaCl) on the removal of polyphenol compounds of two varieties of acorn, namely Quercus branti var. persica and Quercus castaneifolia var. castaneifolia were investigated. Polyphenol content in Q. castaneifolia and Q. branti were 9.11 and 4.33 (g/100g), respectively. All applied processes except roasting treatment, caused a significant (p<0.05) decrease in the polyphenol contents. Boiling reduced the concentrations of polyphenols of Q. branti by 14-52% and of Q. castaneifolia by 47-52%. In water soaking, with increasing of soaking time and temperature, the reduction percentage increased. Soaking in dilute NaCl solution (1%) eliminated around 39-56% and 42-47% of total phenol content from Q.branti and Q. astaneifolia, respectively. In conclusion soaking in alkali solutions can be mentioned as the most effective method in reducing levels of polyphenol content (Q. branti by 73-91% and Q. castaneifolia by 65-89%), especially in culture medium.
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