The value of the acorn byproducts: exploring novel ingredients and nutritional benefits

Introduction: In Portugal, acorns (Quercus spp.) are highly abundant, with an annual production of approximately 401,585 tonnes. Yet, about 55% remains in fields, leading to the waste of this biomass1. However, acorn byproducts are a novel source of bioactive compounds, offering a solution for reducing food waste, supporting sustainability, and delivering valuable nutritional benefits and health-promoting properties2. This potential is especially evident in acorn kernels, which contain oil, abundant in fatty acids, phenolic compounds (e.g., tannins, gallic acid), and starch3, all of which hold promising characteristics for developing value-added products within the food, pharmaceutical, and cosmetic industries. The extraction of oil from oxidized acorn kernels (OKL), presents new opportunities for the sustainable use of this abundant endemic resource, transforming waste into functional ingredients with innovative applications. Objectives: This work focused on the valorization of the oxidized kernel from Quercus rotundifolia, a Portuguese endemic species, as a byproduct of acorn processing provided by LandraTech. This work aimed to: i) characterize the nutritional and physicochemical composition of this overlooked raw material, and ii) optimize the extraction and yields of its oil, for the potential formulation of value-added products. Results and main conclusions: In conclusion, the valorization of acorn byproducts, particularly the oxidized kernel from Quercus rotundifolia, emphasizes the importance of recovering and repurposing biomass waste, into new value-added ingredients, towards sustainability. This process fosters circular economy by upcycling these by-products into nutritionally rich and health-beneficial resources, with potential applications in the food, pharmaceutical, and cosmetic industries.