Red Oak (Quercus rubra L.) Fruits as Potential Alternative for Cocoa Powder: Optimization of Roasting Conditions, Antioxidant, and Biological Properties

Romina Alina Marc (Vlaic),Vlad Mureșan,Andreea Pușcaș,Emőke Páll,Constantin Cerbu,Andruţa Mureșan,Anda Tanislav,Mihaela Niculae,Crina Carmen Mureșan

doi:10.3390/f12081088

Romina Alina Marc (Vlaic), Vlad Mureșan + Show 7 more

Open Access

https://doi.org/10.3390/f12081088

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Abstract

Cocoa powder is a basic ingredient in the manufacture of chocolate, one of the most appreciated sweet products in the world for its sensory and nutritional properties. Furthermore, it displays a central nervous system stimulant effect. This study aimed to investigate acorn-derived powder as an alternative to cocoa powder, in order to obtain a chocolate that does not contain stimulants of the nervous system. Both the chocolate technological process and acorns roasting process (180 °C/25 min, 200 °C/20 min and 220 °C/15 min) were optimized to obtain acorn powder with an organoleptic profile as close as possible to that of cocoa powder. The chocolate sensory evaluation was performed by means of the hedonic test. Furthermore, the aqueous extracts obtained from the resulting powder were evaluated for total polyphenol content, and in vitro antimicrobial and antiproliferative properties. The results point out a high content of phenolic compounds (500.78–524.01 mg GAE/100 g); protection against microbial contamination based on the ability to inhibit a Gram-positive bacterium (Bacillus cereus) was also noticed. The aqueous acorn extracts were also able to reduce the cell viability of HFL-1 (human fetal lung fibroblast) and DLD-1 (colorectal adenocarcinoma) lines. This study suggests red oak (Quercus rubra) fruits as a potential alternative to cocoa powder in the manufacture of chocolate.

Highlights

Cocoa is the main ingredient in the manufacture of chocolate products, the most popular and best-selling sweet food in the world
This study presents an alternative to capitalize the red oak acorn powder to obtain a chocolate product that does not contain nervous system stimulants
It was demonstrated that the red oak acorn is characterized by a high content of phenolic compounds responsible for numerous physiological, biological and biochemical functions due to their strong antioxidant activity

Summary

Introduction

Cocoa is the main ingredient in the manufacture of chocolate products, the most popular and best-selling sweet food in the world. In addition to the advantages presented above, cocoa has stimulants, which in many situations are undesirable These substances, called purine alkaloids, such as caffeine, theobromine and theophylline, are substances that act on the nervous system, and include effects such as increased concentration and attention and vasodilation with a consistent increase in diuresis [5]. For this reason, attempts were made to search for alternatives to cocoa powder. Carob (Ceratonia siliqua) derives from the Greek keras (horn) and the Latin siliqua, alluding to the hardness and shape of the pod It is called St. John’s bread or locust bean, because it was supposedly used as food by St

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