橡子
壳斗科
多酚
化学
食品科学
食物成分数据
多不饱和脂肪酸
成分
亚油酸
淀粉
作文(语言)
植物
油酸
山毛榉
生物
生物化学
脂肪酸
抗氧化剂
哲学
橙色(颜色)
语言学
作者
Maria-Ioana Socaciu,Cristina Anamaria Semeniuc,Elena Andruţa Mureşan,Andreea Pușcaș,Anda E. Tanislav,Floricuța Ranga,Francisc Vasile Dulf,Emőke Páll,Alina Maria Truță,Claudia Pașca,Daniel Dezmirean,Vlad Mureșan
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-11-24
卷期号:406: 135053-135053
被引量:3
标识
DOI:10.1016/j.foodchem.2022.135053
摘要
The present study attempts to characterise Fagaceae kernels as a promising source of nutritional compounds for potential use as novel food ingredients. Thus, the proximate and mineral composition of some kernels (beech achene-BA, sessile oak acorn-SOA, turkey oak acorn-TOA, and red oak acorn-ROA), total phenolic content, individual polyphenols, and cytotoxicity of their aqueous extracts, respectively, the fatty acid composition of kernel oils were investigated using physicochemical and analytical techniques. Results revealed that BAK is rich in lipid and protein, OAKs in carbohydrates. All tested kernels contain high oleic-linoleic acid oils. BAK is abundant in phenolic acids, OAKs in hydrolysable tannins. Only BA and SOA kernels exert cytotoxicity against human fibroblasts. In all kernels, macroelements are dominated by K and microelements by Cu, Mn, and Fe. In conclusion, BA and OA kernels could be alternatively used as protein-rich, respectively, starch-rich ingredients in food.
科研通智能强力驱动
Strongly Powered by AbleSci AI