• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.670-674
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• 2013

The free radical theory of aging suggests that oxidative damage caused by free radicals plays a key role in normal aging. We measured the anti-oxidant activity of acorns and asked whether it can modulate the aging process in Caenorhabditis elegans. Different concentrations of acorn powder were added to culture medium, followed by the monitoring of fertility and survival under oxidative stress. The anti-oxidant activity of 500 mg/L of acorn powder exhibited significant increases in the resistance to oxidative stress in vivo. Acorn powder also significantly extended both the mean and maximum lifespan of C. elegans (the mean lifespan was increased up to 22.4%). The fertility assay indicates the lifespan extension from acorn does not accompany a reduced reproduction, which is common in long-lived mutants. These findings indicate that acorn has a strong antioxidant activity and can induce longevity without the trade-off of reduced reproduction in C. elegans.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.103-109
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• 2007

The optimum conditions for springiness of polymannuronate acorn mook, in which polymannuronate was added to acorn powder, was investigated by the response-surface method(RSM). The fractional factorial design with three variables, i.e. polymannuronate addition, water addition and boiling time, and with three levels revealed that the range of acorn springiness was $0.804{\sim}0.987$. The governing equation was also partially differentiated for boiling time, showing that the optimum manufacturing condition for $90^{\circ}C$ is addition of 2% polymannuronate, addition of 120 mL of water, and 60 minutes of boiling time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.693-700
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• 1992

As an approach to study a new natural antioxidant for edible fats and oils, antioxidative fractions from acorn powder were characterized. The oxidative stabilities of soybean, palm, beef tallow, and lard oil containing the acorn active fraction extracted with various organic solvents were studied by determining the peroxide value during the storage at $60^{\circ}C.$ And this effective antioxidative components were isolated and identified by thin layer chromatography and high performance liquid chromatography. The proximate compositions of acorn powder were water 11.9~12.0%, protein 7.1~7.4%, starch 65.5~69.4%, fat 2.1~2.6%, fiber 2.1~3.6%, ash 2.4~2.6%, and total tannin 4.6~6.8%, respectively. The final yield of fraction extracted by sequential order of acetone : $H_2O$(1 : 1) and ethylacetate was 2.8~3.1%. Gallic acid, digallic acid and gallotannin were contained this final fraction. The main antioxidative activity was speculated due to the presence of gallic acid in acorn powder extract. The antioxidative activity was more effective in fat water emulsion than just fat system. Antioxidative activities measured by peroxide value were quite high in beef tallow and soybean emulsion, but low in lard and palm oil emulsion in the concentration of 200ppm acorn extract. Therefore, the addition of 200ppm acorn extract was suggested to expect effective antioxidation concentration in the reaction system.

• Microbiology and Biotechnology Letters
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• v.3 no.1
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• pp.17-22
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• 1975

Studies on the elimination of tannin from the acorns containing tannin up to 9%, for the utilization of the acorns in Korea, carried out as follows: 1. The strain of Asp. niger sp. which yield the reasonable enzymatic activity of tannase was isolated from the rotten acorns. 2. The method of hydrolyzing tannin in the water by suspending, and agitatiag the acorn powder: followed by decantation, showed the best result aomng the conventional methods in the efficiency of removal of tannin and in the economy of the process by reducing the tannin content to 0.18％ in 24 hours. 3. It was notable that the acorn'powder from which the tannin was eliminated contains various essential amino acids in relatively ample a mount.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Journal of Nutrition and Health
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• v.35 no.2
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• pp.171-182
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• 2002

This study wa performed to investigate the effect of dired powder of chestnut and acorn on lipid metabolism, antioxidative capacity and antithrombotic effect in rats. Fifty-four male Sprague-Dawley rats weighing 199$\pm$17g were blocked into nine groups according to their body weight. Rats were raised with diets containing only flesh or flesh with inner skin of 5% and 10% dried nut powders for four weeks. Food intake, body weight gain, food efficiency ratio and organ weight were no different among the experimental groups. The plasma and liver lipid levels of all the nut diet groups were lover than those of the control group. The nut diets showed hypolipidenic effect in the plasma and liver. Plasma and liver thiobarbituric acid reactive substance (TBARS) concentrations were significantly decreased in all the nut diet groups. The plasma TBARS levels of the inner skin groups were significantly different from the control group dose-dependently. Superoxide dismutase(SOD) activity was significantly different among the experimental groups, and all the nut groups showed higher activity than the control group. There were significant differences in SOD activity between the chestnut and acorn groups and the chestnut groups showed higher erythrocyte SOD activity and the acorn groups showed higher liver SOD activity than the other groups. Whereas catalase and GSH-Px activities in the erythrocyte and liver of both nut groups showed a tendency to increase, they were not significantly different among the experimental groups. The bleeding time and whole blood clotting time tended to be extended by feeding both types of nut but they were not significantly different among the experimental groups. Production of TX $B_2$ and PG $F_{1{\alpha}}$ was no different among the experimental groups. These results suggest that chestnut and acorn diets have the effect of lowering plasma and liver lipid levels, inhibiting lipid peroxide formation and increasing antioxidative enzymes activity. Thus, it is plausible that chestnut and acorn could be recommended in the treatment and prevention of cardiovascular diseases.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1420-1425
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• 1998

Rice wines, Yakju-type, were brewed with typical raw materials plus powdered acorns, and storage qualities of the fermented wines were examined. Initial optical densities of the acorn added-rice wines were shown around 0.116 at 660 nm and then decreased to $0.06{\sim}0.075$ after 10 days storage at $4^{\circ}C$. Organic acid contents in the acorn added-rice wines were lower than that of the control: the contents were lactic, succinic, citric, malic, oxalic and fumaric acid in order; and gallic acid, a kind of tannic substances was 0.39 mg%. Peroxide values of the acorn added-rice wines were not markedly changed for 9 days, remaining as low as $2{\sim}3\;meq\;kg^{-1}$ lard of lard, but that of the control was increased to $265\;meq\;kg^{-1}$ lard. As the results of clarity, acidity and antioxidation, the acorn added-rice wines appeared to be preservable, owing to tannic substances extracted from acorn powder.

• Journal of the Korean Applied Science and Technology
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• v.10 no.1
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• pp.93-101
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• 1993

This study aimed to search for separate and identify of Quercus acutissima CARRUTHERS tannins. Tannins were extracted with methanol and ethylacetate from acorn powder and identified TLC, UV spectrum, HPLC, IR, GC/MS, and $^{1}H$ NMR. Three spots($R_{f}$ 0.94, 0.84 and 0.29) detected on TLC. These spots gave dark blue color fairly on spraying with 0.3% potassium ferricyanid${\cdot}$0.3% ferricchloride reagent, and these tannins identified as gallic acid, caffeic acid and ellagic acid by UV spectrum, HPLC, IR, GC/ MS, and $^{1}H$ NMR.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.374-381
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• 2009

Low-fat pork sausages (LFPS) were prepared with 1% transglutaminase (TG) and 0.5% sodium caseinate (SC), and with or without different type of hydrocolloids (0.3%; acorn, AC or mungbean, MB) to evaluate the effects of these ingredients on the physicochemical and textural properties of LFPS with reduced salt. pH, moisture content (%) and lightness of low-fat/salt pork sausages (LFSPS) were affected by the addition of TG combined with SC (TG-SC) and acorn or mungbean powders affected the lightness and yellowness of LFSPS. However, cooking yield of LFSPS decreased, while textural properties were increased with the addition of TG-SC combination, which did not affect expressible moisture contents (%) of LFSPS. Both AC and MB tended to improve the cooking yield and water holding capacity of LFSPS, especially, MB rather than AC. However, these had no effect on the textural properties of LFSPS, except for textural chewiness. These results indicated that AC and MB powders could be used as a water binding agent in TG-SC combination of LFSPS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.738-742
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• 2005

This study was designed to investigate the anti-dementia effects of acorn (Quercus acutissima CARR.) in brain of the mouse. Dementia model was induced by administration of scopolamin (30 mg/kg BW) Male ICR mouse $(30{\pm}2g\;BW)$ were fed basal diet (control group), and experimental diets (AP-5 and AP-10 groups) added $5\%\;and\;10\%$ of dried acorn powder to basal diet for 8 months. Acetylcholine content significantly increase in AP-5 and AP-10 groups ($4.2\%\;and\;11.3\%$, respectively) compared with control group. Acetylcholinesterase activities were significantly inhibited ($13.5\%\;and\;17.6\%$, respectively) in brain of AP-5 and AP-10 groups. Monoamine oxidase-B (MAO-B) activities were significantly inhibited ($10.0\%\;and\;12.7\%$, respectively) in brain of AP-S and AP-10 groups. These results suggest that acorn (Q. acutissima CARR.) may play an effective role in an attenuating various age-related changes such as dementia including learning and memory impairments in brain.