Acorn flour resulted to be a promising alternative to the cereal flour for different applications thanks to its nutritional value, lack of gluten proteins and polyphenols content. The aim of the study was to chemically characterize acorn flour in terms of nutritional value, polyphenols, antioxidant properties and volatile profile and to promote it as a rich source of nutrients and bioactive constituents. This study received funding from the European Union -Next-GenerationEU - National Recovery and Resilience Plan (NRRP) – MISSION 4 COMPONENT 2, INVESTMENT N. 1.1, CALL PRIN 2022 PNRR D.D. 1409 del 14-09-22 (CUP J53D23018470001). The nutritional value of a corn flour was evaluated using the AOAC (AOAC, 2000). The analysis of polyphenols has been carried out by ultra-high performance liquid chromatography/tandem mass spectrometry (UHPLC-MS/MS). Total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC) and antioxidant activity measured through DPPH radical scavenging activity has been evaluated by using a UV-visible spectrophotometer. The vitamin A and E content has been analyzed by HPLC-DAD. Furthermore, the volatile fingerprints (semi-quantitative approach) have been obtained by using gas chromatography–mass spectrometry (GC-MS).From our results, acorn flour resulted to be a rich source of carbohydrates (50%), dietary fiber (25%), protein (10%) and macro-microelements, such as potassium and calcium. Moreover, it was rich in unsaturated fatty acids, mainly oleic and linoleic acids (44.92% and 36.51%, respectively). Acorn flour resulted to be rich in ellagic acid (539.56 mg·Kg-1), gallic acid (135.88 mg·Kg-1) and other polyphenols such as cyanidin-3-glucoside, hyperoside, caffeic and vanillic acids. The spectrophotometric analysis confirmed the results obtained previously with polyphenolic analysis. In fact, DPPH value was high (6273.16 mg TE/ kg DW) as well as TPC (58176.00 mg GAE/kg DW), TFC (82903.33 mg RE/kg DW) and TTC (35359.95 mg tannic acid /Kg DW). A total of 43 volatile compounds were identified in acorn flour, belonging to different chemical classes: alcohols, aldehydes, terpenes, alkanes, furans, esters, ketones, acids.Acorn flour resulted to be a promising alternative as food ingredient for its great nutritional value, polyphenolic and volatile composition. Keywords: acorn flour, nutritional value, polyphenols, volatile compounds, spectrophotometrical assays. Acknowledgements: This study received funding from the European Union - Next- GenerationEU - National Recovery and Resilience Plan (NRRP) – MISSION 4 COMPONENT 2,INVESTMENT N. 1.1, CALL PRIN 2022 PNRR D.D. 1409 del 14-09-22 (CUP J53D23018470001). Reference AOAC International. 2000. Official methods of analysis of AOAC International. 17th ed. Gaithersburg, MD, USA: AOAC.
Nutritional profile, polyphenols content, antioxidant activity and volatiles profile of acorn flour.
Laura Acquaticci;Agnese Santanatoglia;Gianni Sagratini;Elena Vittadini;Antonietta La Terza;Daniela Beghelli;Giovanni Caprioli
2024-01-01
Abstract
Acorn flour resulted to be a promising alternative to the cereal flour for different applications thanks to its nutritional value, lack of gluten proteins and polyphenols content. The aim of the study was to chemically characterize acorn flour in terms of nutritional value, polyphenols, antioxidant properties and volatile profile and to promote it as a rich source of nutrients and bioactive constituents. This study received funding from the European Union -Next-GenerationEU - National Recovery and Resilience Plan (NRRP) – MISSION 4 COMPONENT 2, INVESTMENT N. 1.1, CALL PRIN 2022 PNRR D.D. 1409 del 14-09-22 (CUP J53D23018470001). The nutritional value of a corn flour was evaluated using the AOAC (AOAC, 2000). The analysis of polyphenols has been carried out by ultra-high performance liquid chromatography/tandem mass spectrometry (UHPLC-MS/MS). Total phenolic content (TPC), total flavonoid content (TFC), total tannin content (TTC) and antioxidant activity measured through DPPH radical scavenging activity has been evaluated by using a UV-visible spectrophotometer. The vitamin A and E content has been analyzed by HPLC-DAD. Furthermore, the volatile fingerprints (semi-quantitative approach) have been obtained by using gas chromatography–mass spectrometry (GC-MS).From our results, acorn flour resulted to be a rich source of carbohydrates (50%), dietary fiber (25%), protein (10%) and macro-microelements, such as potassium and calcium. Moreover, it was rich in unsaturated fatty acids, mainly oleic and linoleic acids (44.92% and 36.51%, respectively). Acorn flour resulted to be rich in ellagic acid (539.56 mg·Kg-1), gallic acid (135.88 mg·Kg-1) and other polyphenols such as cyanidin-3-glucoside, hyperoside, caffeic and vanillic acids. The spectrophotometric analysis confirmed the results obtained previously with polyphenolic analysis. In fact, DPPH value was high (6273.16 mg TE/ kg DW) as well as TPC (58176.00 mg GAE/kg DW), TFC (82903.33 mg RE/kg DW) and TTC (35359.95 mg tannic acid /Kg DW). A total of 43 volatile compounds were identified in acorn flour, belonging to different chemical classes: alcohols, aldehydes, terpenes, alkanes, furans, esters, ketones, acids.Acorn flour resulted to be a promising alternative as food ingredient for its great nutritional value, polyphenolic and volatile composition. Keywords: acorn flour, nutritional value, polyphenols, volatile compounds, spectrophotometrical assays. Acknowledgements: This study received funding from the European Union - Next- GenerationEU - National Recovery and Resilience Plan (NRRP) – MISSION 4 COMPONENT 2,INVESTMENT N. 1.1, CALL PRIN 2022 PNRR D.D. 1409 del 14-09-22 (CUP J53D23018470001). Reference AOAC International. 2000. Official methods of analysis of AOAC International. 17th ed. Gaithersburg, MD, USA: AOAC.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
