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

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