• Applied Biological Chemistry
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• v.18 no.2
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• pp.102-108
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• 1975

Acorn starch preparation and some of its characteric study were made. The results obtained were as follows. 1) Yearly production of acorn in Korea is amounted to be 1,200,000 l approximately. The content of its carbohydrate was found to be 72.8%, so that this would be considered as one of good resources of starch in our country. 2) The major moieties of tannin constituents of acorn were found to be the gallic acid, catechin and chlorogenic acid. 3) The type of acorn starch granules were short oval shaped having the diameters of that were in the range of $3.5{\sim}5.2{\mu}$ and $8.0{\sim}19.5{\mu}$, respectively. 4) Initial gelatinifalion teniperaiure of acorn starch was $62{\sim}64^{\circ}C$, similar to those of corn and wheat starch. 5) Alnylose content of acorn starch were 27.1%, which is lower than that of barley but higher than that of potato starch. 6) The raising power of the acorn starch was 12.4, which is higher than that of the potato starch but lower than those of common cereal starches. 7) The blue value of acorn starch was 0.43, similar to that of wheat starch and higher than those of wheat potato and rice starch but lower than that of barley starch. 8) The alkali number of the acorn starch was 11.03, similar to that of corn starch but higher than those of barley and rice starch.

• Journal of the Korean Applied Science and Technology
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• v.13 no.2
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• pp.55-65
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• 1996

The antioxidant effects of freeze-drying acorn were examined to find how much the freeze-drying acorn can reduce peroxidized corn oil poisoning, which influenced cholesterol, triglyceride, phospholipids, lipidperoxides, GOT(glutamate oxaloacetate transaminase), GPT(glutamate pyruvate transaminase) in serum, and cholesterol, triglyceride, lipidperoxides, fatty acid of phospholipids, SOD(superoxide dismutase), catalase in liver. In this experiment, male rats of Sprague-Dawley strain were used. The rats were divided into 6 groups, which were fed differently for 5 weeks : basal diet, 10% peroxidized corn oil added to basal diet, 1% acorn flour and 10% peroxidized corn oil added to basal diet, 5% acorn flour and 10% peroxidized corn oil added to basal diet, 10% acorn flour and 10% peroxidized corn oil added to basal diet, and 0.25% tannic acid and 10% peroxidized corn oil added to basal diet. The results were as follows : It was found that the peroxidized corn oil-fed 5 weeks induced the elevation of cholesterol, triglycerides, lipid peroxides, GOT, GPT in serum, and cholesterol, triglycerides, lipid peroxides in liver as compared to the basal diet-fed rats, but the acorn flour-fed rats reduced the elevation of these components. In addition, saturated fatty acid in rat liver phospholipids induced the elevation by feeding of peroxidized corn oil and, on the other hand, the acorn flour-fed rats reduced the elevation of saturated fatty acids. The acorn flour-fed rats reduced the activity of SOD in liver while they enhanced the activity of catalase in liver as compared with the peroxidized corn oil-fed rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.221-224
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• 2002

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

• Journal of Korean Society on Water Environment
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• v.32 no.2
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• pp.197-204
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• 2016

The growth of the algae strain Chlorella vulgaris under mixotrophic conditions in the presence of saccharified acorn-starch (acorn-glucose) was evaluated with the objective of increasing biomass growth and triacylglycerols (TAGs) content. The results indicated that 81.3% of starch was converted to glucose in acorns. C.vulgaris algal strains grown with acorn-glucose produced higher biomass and TAGs content than with autotrophic growth. The highest biomass production and TAGs content with 3 g/L acorn-glucose were 12.44 g/L and 32.9%, respectively. Biomass production with 3 g/L acorn-glucose was 16.4 fold higher than under autotrophic growth condition. These findings suggested that 3 g/L acorn-glucose is economic and efficient for biomass production/productivity and TAGs content of microalgae. This study provides a feasible way to reduce the cost of bioenergy production from microalgae.

• Journal of Applied Biological Chemistry
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• v.50 no.2
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• pp.70-73
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• 2007

Antioxidant and anti-diabetic activities of acorn were evaluated by its potential for scavenging stable DPPH free radical, inhibition of lipid peroxidation, reducing power, and inhibiton of ${\alpha}-glucosidase\;and\;{\alpha}-amylase$. The water extract of acorn exhibited strong antioxidant and antidiabetic related activities in the tested model systems. Solvent fractionation of the water extract revealed that the water fraction and the EtOAc fraction had strong antioxidant activity, and inhibitory activity on ${\alpha}-glucosidase\;and\;{\alpha}-amylase$. The water fraction exhibited higher DPPH radical scavenging activity ($EC_{50}=7.19{\mu}g/mL$) than that of ${\alpha}-tocopherol\;(EC_{50}=7.59{\mu}g/mL)$. It is considered that water extract of acorn has the potential for natural antioxidant and anti-diabetic products.

• 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.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1042-1047
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• 2017

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.376-382
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• 2012

This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added group scored 50% higher than the other added group. Regarding hardtack color, L (lightness) and b (yellowness) values decreased with increasing acorn powder and acorn extract addition. Hardness of hardtack increased with added acorn jelly powder, but no significant difference was observed with acorn extract. The taste and texture of the hardtack 0.1% acorn extract added group significantly increased. Overall, preferences decreased with increasing acorn extract but not significantly. In conclusion, the results of this study suggest that addition of 50% acorn jelly powder in combination with addition of less than 0.1% acorn extract to hardtack was the most desirable.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.369-375
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• 2012

In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss rate decreased with an increase in powder concentration. The lightness and yellowness of muffins decreased as the concentration of powder increased. Redness increased as the concentration of powder increased. The hardness of muffins increased, and cohesiveness decreased with an increase in powder concentration. Gumminess, and chewiness decreased by the addition of powder. The results of a sensory test showed that the texture quality of the muffin increased as the amount of added acorn increased. The taste of muffins increased with an increase in the powder concentration, but 1.0% acorn ethanol extract powder decreased. In terms of the overall acceptability, 0.1% acorn ethanol extract powder had the highest preference level.

• 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.