Rakić Sveto

Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract

Faculty of Agriculture, Belgrade-Zemun (1,2,3)
Faculty of Technology, Novi Sad (4)


The results of investigation of the tannin content in the oak acorn kernel Quercus cerris, qualitative analysis of tannin and antioxidation effect of ethanol extracts of acorn on porcine lipid (prime steam lard) as a substrate are presented in this paper. Experiments were carried out on kernel samples of the domestic oak acorn, from the location Zaglavak, near by the town of Bajina Bašta. Tannin content was determined by spectrophotometric procedure using phosphorus Wolframic acid on wave length of 715 nm.

(139.3 KB)

Effect of oak acorn extracts on lipide oxidation kinetics

Faculty of Agriculture, Belgrade-Zemun (1)


This work investigates different extraction techniques by utilizing 95% ethanol and refined sunflower oil as well as the effects of thermal pretreatments on the extraction of antioxidants from oak acorns. Experiments were conducted using oak acorn from Quercus cerris and Quercus robur. Peroxide values measurements and TBA test were used for oxidation rate monitoring.

(186.05 KB)
Syndicate content