TY  - JOUR
AU  - Rakić, S.
AU  - Petrović, S.
AU  - Kukić, J.
AU  - Jadranin, Milka
AU  - Tešević, Vele
AU  - Povrenović, D.
AU  - Šiler-Marinković, S.
PY  - 2007
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/362
AB  - The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation.
PB  - Elsevier
T2  - Food Chemistry
T1  - Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia
VL  - 104
IS  - 2
SP  - 830
EP  - 834
DO  - 10.1016/j.foodchem.2007.01.025
ER  - 

@article{
author = "Rakić, S. and Petrović, S. and Kukić, J. and Jadranin, Milka and Tešević, Vele and Povrenović, D. and Šiler-Marinković, S.",
year = "2007",
abstract = "The aim of the present work was to investigate and compare phenolic compounds and antioxidant activity of methanol extracts of Quercus robur and Quercus cerris acorn kernels obtained before and after thermal treatment. Content of total phenolics, tannins, non-tannin phenolics and flavonoids was determined spectrophotometrically and content of gallic acid with HPLC. Antioxidant activity of the samples was assayed through FRAP (Ferric Reducing Antioxidant Power), DPPH scavenging test and inhibition of Fe2+/ascorbate induced lipid peroxidation. Extracts of native and thermally treated kernels showed high antioxidant activity, with extracts of thermally treated kernels being more active than extracts of native ones. Hydrolysable tannins and gallic acid were identified in all samples. Non-tannin phenolics, including gallic acid, were present in significantly higher quantities in thermally treated samples, whilst tannin content decreased. This indicates that during thermal treatment hydrolysable tannins were degraded. As the result of this degradation and consequent increase of non-tannin phenolics content, and amongst them especially gallic acid, thermally treated samples possess higher antioxidant activity than do the native ones. The obtained results have provided further grounds for establishing Q. robur and Q. cerris acorn kernels as a source for functional food preparation.",
publisher = "Elsevier",
journal = "Food Chemistry",
title = "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia",
volume = "104",
number = "2",
pages = "830-834",
doi = "10.1016/j.foodchem.2007.01.025"
}

Rakić, S., Petrović, S., Kukić, J., Jadranin, M., Tešević, V., Povrenović, D.,& Šiler-Marinković, S.. (2007). Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry
Elsevier., 104(2), 830-834.
https://doi.org/10.1016/j.foodchem.2007.01.025

Rakić S, Petrović S, Kukić J, Jadranin M, Tešević V, Povrenović D, Šiler-Marinković S. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. in Food Chemistry. 2007;104(2):830-834.
doi:10.1016/j.foodchem.2007.01.025 .

Rakić, S., Petrović, S., Kukić, J., Jadranin, Milka, Tešević, Vele, Povrenović, D., Šiler-Marinković, S., "Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia" in Food Chemistry, 104, no. 2 (2007):830-834,
https://doi.org/10.1016/j.foodchem.2007.01.025 . .

TY  - CONF
AU  - Rakić, S.
AU  - Petrović, Silvana
AU  - Kukić, J.
AU  - Jadranin, Milka
AU  - Tešević, Vele
PY  - 2006
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/231
AB  - Polyphenolic compounds and antioxidant properties of dried MeOH extracts of native (QN) and thermally treated (QT) kernels of English Oak, Quercus robur were investigated. The content of total and simple polyphenols and tannins was determined spectrophotometrically using FC-reagentr, while gallic acid content was estimatecl usipg HPLC2. After thermal treatment tannin content was decreased (from 20,4 to 19,70 ), with significant increase of simple polyphenols and gallic acid content (from 1,9 to 4,004, and from 0,5 to 5,lYo, respectively). Antioxidant activity was estimated using FRAP test (total antioxidant activity, TAA), scavenging of DPPH radical and TBA test (inhibition of lipid peroxidation, LP in liposomes)r. Sample-s QN and QT showed substantial antioxidant activify. TAA was 2.44 and. 3.76 pmol F.'*/mg, respectively. Comparing to quercetin and L-ascorbic acid these values were ca 2-3 times lower. Both samples concentration-dependently scavenged stable DPPH radical (IC5s:8.04 and 5.77 pglml), and inhibited LP (IC50:32.13 and I 6.39 1tg/m| respectively). Higher antioxidant activity of extract of thermally treated kernels (QT) could be explained as a consequence of thermal degradation of hydrolysable tannins and, therefore, increased gallic acid content.
AB  - Ispitivani su polifenolni sastojci i antioksidantna svojstva suvih MeOI.l ekstrakata nativnog (QN) i termidki tretiranog (QT) semena luZnjaka, euercus robur. SadrZaj ukupnih i netaninskih polifenola i tanina odredivan je spektiofotometrijski, kori5cenjem Folin-Ciocalteu reagensa', a sadraaj galne kiseline tecnonr hromatografijom (HPLC)2. Konstatovano je da nakon termicktg tretmana sadrZaj tanina opada (sa 20,4 na 19,7o ), a znalajno raste kolidina netaninskih polifenola 1sa f ,9 na 4,0oA) i galne kiseline (sa 0,5 na 5 ,loh). Za procenu antioksidante aktivnosti odredivani su: ukupna antioksidanta aktivnost, UAA (FRAP test), sposobnost neutralizacije DPPH radikala i inhibitorni efekat na lipidnu peroksidaciju (LP) u lipozomima (TBA tesr).r Uzorci QN i QT ispoljili su znadajnu antioksidantnu aktivnost, i to UAA je iznosila 2,44 i 3,76 pmol F.'*/rg, respektivno. Dobijene vrednosti aktivnosti su oko 2- 3 puta niZe u poredenju sa kvercetinom i vitaminom C. lJzorci eN i eT su koncentraciono zavisno neutralisali DPPH radikal (IC5s:8,04 i 5,77 pglml) i inhibirali LP (ICs0:32,13 i I 6,39 ltglml, respektivno). Veia antioksidantna aktivnost ekstrakta termidki tretiranog semena (eT), moLe se objasniti veiim sadržajem galne kiseline, koja se oslobada razgradnjom hidrolizujucih tanina tokom termidke obrade.
PB  - Pharmaceutical Association of Serbia, Belgrade, Serbia
C3  - Arhiv za farmaciju
T1  - Influence of thermal treatment on polyphenolic compounds and antioxidant properties of Quercus robur kernels
T1  - Uticaj termičkog tretmana na polifenolne sastojke i antioksidantna svojstva semena lužnjaka, Quercus robur
VL  - 56
IS  - 5
SP  - 932
EP  - 933
UR  - https://hdl.handle.net/21.15107/rcub_cer_231
ER  - 

@conference{
author = "Rakić, S. and Petrović, Silvana and Kukić, J. and Jadranin, Milka and Tešević, Vele",
year = "2006",
abstract = "Polyphenolic compounds and antioxidant properties of dried MeOH extracts of native (QN) and thermally treated (QT) kernels of English Oak, Quercus robur were investigated. The content of total and simple polyphenols and tannins was determined spectrophotometrically using FC-reagentr, while gallic acid content was estimatecl usipg HPLC2. After thermal treatment tannin content was decreased (from 20,4 to 19,70 ), with significant increase of simple polyphenols and gallic acid content (from 1,9 to 4,004, and from 0,5 to 5,lYo, respectively). Antioxidant activity was estimated using FRAP test (total antioxidant activity, TAA), scavenging of DPPH radical and TBA test (inhibition of lipid peroxidation, LP in liposomes)r. Sample-s QN and QT showed substantial antioxidant activify. TAA was 2.44 and. 3.76 pmol F.'*/mg, respectively. Comparing to quercetin and L-ascorbic acid these values were ca 2-3 times lower. Both samples concentration-dependently scavenged stable DPPH radical (IC5s:8.04 and 5.77 pglml), and inhibited LP (IC50:32.13 and I 6.39 1tg/m| respectively). Higher antioxidant activity of extract of thermally treated kernels (QT) could be explained as a consequence of thermal degradation of hydrolysable tannins and, therefore, increased gallic acid content., Ispitivani su polifenolni sastojci i antioksidantna svojstva suvih MeOI.l ekstrakata nativnog (QN) i termidki tretiranog (QT) semena luZnjaka, euercus robur. SadrZaj ukupnih i netaninskih polifenola i tanina odredivan je spektiofotometrijski, kori5cenjem Folin-Ciocalteu reagensa', a sadraaj galne kiseline tecnonr hromatografijom (HPLC)2. Konstatovano je da nakon termicktg tretmana sadrZaj tanina opada (sa 20,4 na 19,7o ), a znalajno raste kolidina netaninskih polifenola 1sa f ,9 na 4,0oA) i galne kiseline (sa 0,5 na 5 ,loh). Za procenu antioksidante aktivnosti odredivani su: ukupna antioksidanta aktivnost, UAA (FRAP test), sposobnost neutralizacije DPPH radikala i inhibitorni efekat na lipidnu peroksidaciju (LP) u lipozomima (TBA tesr).r Uzorci QN i QT ispoljili su znadajnu antioksidantnu aktivnost, i to UAA je iznosila 2,44 i 3,76 pmol F.'*/rg, respektivno. Dobijene vrednosti aktivnosti su oko 2- 3 puta niZe u poredenju sa kvercetinom i vitaminom C. lJzorci eN i eT su koncentraciono zavisno neutralisali DPPH radikal (IC5s:8,04 i 5,77 pglml) i inhibirali LP (ICs0:32,13 i I 6,39 ltglml, respektivno). Veia antioksidantna aktivnost ekstrakta termidki tretiranog semena (eT), moLe se objasniti veiim sadržajem galne kiseline, koja se oslobada razgradnjom hidrolizujucih tanina tokom termidke obrade.",
publisher = "Pharmaceutical Association of Serbia, Belgrade, Serbia",
journal = "Arhiv za farmaciju",
title = "Influence of thermal treatment on polyphenolic compounds and antioxidant properties of Quercus robur kernels, Uticaj termičkog tretmana na polifenolne sastojke i antioksidantna svojstva semena lužnjaka, Quercus robur",
volume = "56",
number = "5",
pages = "932-933",
url = "https://hdl.handle.net/21.15107/rcub_cer_231"
}

Rakić, S., Petrović, S., Kukić, J., Jadranin, M.,& Tešević, V.. (2006). Influence of thermal treatment on polyphenolic compounds and antioxidant properties of Quercus robur kernels. in Arhiv za farmaciju
Pharmaceutical Association of Serbia, Belgrade, Serbia., 56(5), 932-933.
https://hdl.handle.net/21.15107/rcub_cer_231

Rakić S, Petrović S, Kukić J, Jadranin M, Tešević V. Influence of thermal treatment on polyphenolic compounds and antioxidant properties of Quercus robur kernels. in Arhiv za farmaciju. 2006;56(5):932-933.
https://hdl.handle.net/21.15107/rcub_cer_231 .

Rakić, S., Petrović, Silvana, Kukić, J., Jadranin, Milka, Tešević, Vele, "Influence of thermal treatment on polyphenolic compounds and antioxidant properties of Quercus robur kernels" in Arhiv za farmaciju, 56, no. 5 (2006):932-933,
https://hdl.handle.net/21.15107/rcub_cer_231 .