Food chemistry

Nutrient composition and starch characteristics of Quercus glandulifera Bl. seeds from China.

PMID 25952881


The chemical composition and starch characteristics of acorn (Quercus glandulifera Bl.) were studied. The moisture content of acorn seeds was 7.55%. The crude fat, crude protein, dietary fiber, total ash, and nitrogen-free extract contents of acorn seed were 4.20%, 10.16%, 2.95%, 0.03%, and 82.66%, respectively, on a dry weight basis. Linoleic, oleic, and palmitic were the most predominant fatty acids. UFA:SFA and SFA:MUFA:PUFA ratios were 2.6:1 and 1.25:1.34:1, respectively. The essential amino acid content from acorn seeds was low based on FAO reference values. Acorn seeds were a good source of Fe, Zn, and Mn. The contents of vitamins A and E were 1.40 mg RE/100g and 10.78 mg/100 g, respectively. Starch extracted from acorn seeds had round, triangle, and elliptical morphology with granule size of 3.3-126.2 μm. The ratio between amylose and amylopectin contents was 25.39:72.94. Acorn starch had a typical A-type crystal pattern with 23.53% relative crystallinity. The gelatinization temperature was 66.53 °C and the transition enthalpy was 4.33 J/g.