From Forest to Table: Optimizing the Nutritional Value of Acorns through Effective Tannin Extraction
2023
Vanessa Monteiro | Cristina Soares | Clara Grosso | Cristina Delerue-Matos | Maria João Ramalhosa
The acorn, a fruit of the <i>Quercus</i> genus, is abundant in Portugal and offers a high nutritional content, including essential minerals and vitamins, unsaturated fatty acids, and bioactive compounds like tannins, phenolic acids, and flavonoids. Despite their antioxidant properties, excessive consumption of tannins can cause health problems due to their effect on protein bioavailability. This study evaluated two extraction techniques, water immersion at room temperature for seven days and thermal hydrolysis via boiling for 30 min, and their effects on acorns’ tannin and mineral content. The results reveal that both extraction methods are viable options for extracting tannins, although they also reduce some important minerals.
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