DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7701-048-1-0212

VPLYV RÔZNYCH SPÔSOBOV LÚHOVANIA ŽALUĎOV (QUERCUS ROBUR) NA OBSAH POLYFENOLOV / EFFECT OF DIFFERENT LEACHING METHODS ON POLYPHENOL CONTENT IN ACORNS (QUERCUS ROBUR)

Tomáš Pencák1, Dominika Kotianová1, Dani Dordević1, Bohuslava Tremlová1
1 Ústav hygieny a technologie potravin rostlinného původu, Fakulta veterinární hygieny a ekologie, VETUNI, Palackého tř. 1946/1, 612 42 Brno

The aim of this study is to compare the effect of two acorn leaching methods – hot and cold – on the content of polyphenolic compounds, which include bitterness-causing substances. Acorns (Quercus spp.) have historically been used as an ingredient in various dishes and beverages. However, over time, they have largely disappeared from the human diet, and their use in the food industry today is minimal. In recent years, efforts toward sustainability and the utilization of underused raw materials have brought them back into the spotlight. Due to their high bitterness and the presence of substances with antinutritional properties, processing is necessary before their use in food production. The results demonstrated a decrease in the total polyphenol and flavonoid content (p ˂ 0.05) compared to the control sample, with hot-water leaching proving to be the more effective method for reducing these compounds.

Keywords: bitter taste, anti-nutritional substances, oak, acorn

pages: 212-217, online: 2025



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