Percorrer por autor "Youssef, Bechira Ben"
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- Valorization of acorn from oak (Quercus pyrenaica) through chemical and nutritional evaluationPublication . Youssef, Bechira Ben; Falcão, Soraia; Vilas-Boas, MiguelThe present global food system must adapt to the world's expected population expansion. This adaptation will most likely entail an increase in the consumption of edible wild foods, which are high in micronutrients and bioactive substances, as well as a cost-effective and long-term strategy of increasing caloric food security. Despite its potential importance to the rural economy, Quercus fruits (acorns) were traditionally utilized mostly for animal food, mostly in the diets of various species of wildlife, insects, birds, and mammals. Acorns are considered nutritionally valuable, being a good source of carbohydrates, proteins, and fat. In particular, the oil extracted from oak fruit has characteristics similar to those of olive oil, with a composition rich in bioactive compounds and, therefore, with greater potential for industrial application. Due to its nutritional characteristics, the acorn can be ground into flour and used as a functional ingredient to be incorporated in some processed foods, such as bread. Today it is possibleto find some commercial products based on acorns, however, none of them explore the use of Quercus pyrenaica acorn. In this context, this work aims to study the chemical composition and nutritional value of Quercus pyrenaica acorn, to enhance this product within the food industry. For this, different physicochemical parameters will be evaluated such as water content, ash, proteins, sugars, minerals, phenolic compounds, and characterization of the lipid fraction, which includes fatty acids (saturated and unsaturated).