Ellagitannins from Portuguese oak wood (Quercus pyrenaica Willd.) used in cooperage: influence of geographical origin, coarseness of the grain and toasting level

Holzforschung ◽  
2007 ◽  
Vol 61 (2) ◽  
pp. 155-160 ◽  
Author(s):  
António Manuel Jordão ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Olga Laureano
Keyword(s):  
Heat Treatment ◽  
Ellagic Acid ◽  
Acid Content ◽  
Geographical Origin ◽  
The Other ◽  
Wood Chips ◽  
Quercus Pyrenaica ◽  
Oak Wood ◽  
Different Origins

Abstract The ellagitannins and ellagic acid from extracts of Portuguese oak wood chips (Quercus pyrenaica) used in cooperage from different origins (Gerês and Guarda forests) were analysed by HPLC. The results were compared with the ellagitannin content of wood chips obtained from American (Q. alba) and French (Q. petraea) oak. The influence of heat treatment and the coarseness of the grain on ellagitannins and ellagic acid were also studied. Five ellagitannins (vescalagin, castalagin, roburin D, roburin E and grandinin) and ellagic acid were quantified. Vescalagin and castalagin were the most abundant individual ellagitannins in all of the oak wood chips studied. Portuguese oak wood had the highest content of ellagitannins and ellagic acid, followed by the French and American oaks. The geographical origin of Portuguese oak and the coarseness of the grain of French oak affected the content of ellagitannins and ellagic acid. In general, the ellagitannin content decreased with the toasting process, while the ellagic acid content increased. The toasting process had the highest impact on ellagitannin composition in comparison to the other variables studied.

Determination of Ellagitannins in Extracts of Oak Wood and in Distilled Beverages Matured in Oak Barrels

1990 ◽  
Vol 73 (4) ◽  
pp. 498-501
Author(s):  
Jean-Louis Puech ◽  
Philippe Rabier ◽  
Jérôme Bories-Azeau ◽  
Farid Sarni ◽  
Michel Moutounet
Keyword(s):  
Ellagic Acid ◽  
Acid Content ◽  
Analytical Techniques ◽  
Alcoholic Beverages ◽  
Oak Wood ◽  
Overall Evaluation ◽  
The Difference ◽  
Oak Barrels ◽  
Distilled Beverages

Abstract A method Is described for determination of ellagitannins In ethanol-water extracts of oak wood and In distilled alcoholic beverages matured In oak barrels. It Is based on the combined ellagic acid content according to ellagltannln structure. Hydrolysis was carried out In the presence of hydrochloric acid under reflux in a 100°C oil bath for 3 h. Total ellagic acid was thus determined by liquid chromatography (LC), and the free ellagic acid content present in the ethanolwater media was subtracted, the difference being the combined ellagic acid content corresponding to ellagitannins. A 5 μm C18 column was used with detection at 254 nm. The method Is specific for ellagitannins, which Is an advantage over other analytical techniques for overall evaluation of these substances extracted from wood. Results for spirits distilled from wine, grain, and sugarcane were highly variable.

Study of phenolic potential of seasoned and toasted Portuguese wood species (Quercus pyrenaica and Castanea sativa)

OENO One ◽  
2013 ◽  
Vol 47 (4) ◽  
pp. 311 ◽  
Author(s):  
Lucía Castro-Vázquez ◽  
Maria Elena Alañón ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Maria Soledad Pérez-Coello ◽  
Olga Laureano
Keyword(s):  
Heat Treatment ◽  
Molecular Weight ◽  
Wood Species ◽  
Castanea Sativa ◽  
Alcoholic Beverages ◽  
Low Molecular Weight ◽  
Quercus Pyrenaica ◽  
Oak Wood ◽  
High Concentrations ◽  
Chestnut Wood

<p style="text-align: justify;"><strong>Aim</strong>: The phenolic potential and suitability of seasoned and toasted Portuguese chestnut (<em>Castanea sativa</em> Mill) and oak wood (<em>Quercus pyrenaica</em>) as alternative cooperage materials were evaluated.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Low-molecular-weight phenols and ellagitannins from seasoned and toasted Portuguese wood species were analysed by HPLC. <em>C. sativa</em> was found to be richer in phenolic compounds than <em>Q. pyrenaica</em>. High concentrations of vescalagin and gallic acid were specific to <em>C. sativa</em>. Toasting significantly reduced the ellagitannin content in both wood types, albeit less markedly in <em>C.</em> <em>sativa</em>. As regards phenolic aldehydes, <em>C. sativa</em> contained substantially greater amounts of vanillic aldehyde, an odour-active compound, than <em>Q. pyrenaica</em>.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Both types of Portuguese wood are suitable for use as cooperage materials, although chestnut wood is better suited to the heat treatment involved in the coopering process.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Portuguese wood species provide an effective alternative to the oak wood species traditionally used for aging alcoholic beverages.</p>

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 25 ◽  
Author(s):  
G. De Coninck ◽  
António Manuel Jordão ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Olga Laureano
Keyword(s):  
Wood Species ◽  
Red Wine ◽  
Wood Chip ◽  
Quercus Petraea ◽  
Sensory Properties ◽  
Wood Chips ◽  
Taste Intensity ◽  
Quercus Pyrenaica ◽  
Phenolic Composition ◽  
Oak Wood

<p style="text-align: justify;">A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these different oak wood chip species (specially Portuguese oak wood) on the phenolic composition evolution of the wine and in their sensory properties. In general, for the phenolic compounds studied, it wasn't possible to detect remarkable differences between the control wine (aged without oak wood chips) and the wines aged in contact with the two oak wood chips species used. However, for non-flavonoid phenols, the presence of oak wood chips contributed to an increase of these compounds in red wines. The influence of oak wood chips in anthocyanins evolution were similar for all wines, except for malvidin-3-glucoside, which decrease was more evident for the wine aged in contact with oak wood chips. The oak wood chips species and the chips concentration used in this study, didn't affect the proanthocyanidin contents in the wines during the time considered.</p><p style="text-align: justify;">Sensory results showed that, the wines aged in contact with Portuguese and French oak wood chips and the mixture of this two oak wood species, differed significantly from the control wine in several sensorial characteristics. The wines aged in contact with wood chips showed a higher punctuation values for intensity, toasted, wood and vanillin aroma, taste intensity and global appreciation. This positive effect was more evident for wines aged with Portuguese oak wood chips. Probably this results, suggest that the Portuguese oak wood samples species (Quercus pyrenaica Willd.) used could be considered suitable for barrel production because it has a positively effect in sensorial red wine attributes. Thus with this study we tried to contribute for understand the Portuguese oak wood role in red wine characteristics.</p>

Study of Vanillin, Syringaldehyde and Gallic Acid Content in Oak Wood and Wine Spirit Mixtures: Influence of Heat Treatment and Chip Size

2001 ◽  
Vol 12 (3) ◽  
pp. 175-182 ◽  
Author(s):  
R. Giménez Martínez ◽  
H. López García De La Serrana ◽  
M. Villalón Mir ◽  
M. Navarro Alarcón ◽  
M. Olalla Herrera ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Gallic Acid ◽  
Acid Content ◽  
Oak Wood ◽  
Chip Size

scholarly journals Raw soya-bean flour increases cholecystokinin release in man

1987 ◽  
Vol 58 (2) ◽  
pp. 175-179 ◽  
Author(s):  
John Calam ◽  
Joanna C. Bojarski ◽  
Caroline J. Springer
Keyword(s):  
Heat Treatment ◽  
Trypsin Inhibitor ◽  
Soya Bean ◽  
The Other ◽  
Oral Ingestion ◽  
Pancreatic Acini ◽  
Bean Flour ◽  
Heat Treated ◽  
Releasing Effect ◽  
Cck Release

1. The aim of the present study was to determine whether oral ingestion of raw soya-bean flour, which contains trypsin inhibitors, alters the release of cholecystokinin (CCK) in man.2. Eleven healthy volunteers ate two mixed meals: one with raw soya-bean flour and the other with soya-bean flour that had been heat-treated. The two flours inhibited 34 and 3 mg trypsin/g flour respectively.3. CCK was measured in plasma using a bioassay based on the release of amylase (EC 3.2.1.1) from dispersed rat pancreatic acini.4. The peak CCK response was 168 (SE 8.1) pmol/l with raw soya-bean flour but 4.9 (SE 2.8) pmol/l with heat-treated flour (P < 0.05).5. We conclude that ingestion of raw soya-bean flour increases CCK release in man and that heat treatment which reduces the trypsin inhibitor content of the flour also diminishes its CCK-releasing effect.

Study on Active Ingredient of Blueberry Pomace in Fermentation by Lentinus edodes Hypha

2014 ◽  
Vol 926-930 ◽  
pp. 238-241
Author(s):  
Li Guo ◽  
Peng Wang
Keyword(s):  
Gallic Acid ◽  
Active Ingredient ◽  
Ellagic Acid ◽  
Acid Content ◽  
Hplc Method ◽  
Spectrophotometric Analysis ◽  
Anthocyanin Content ◽  
Lentinus Edodes ◽  
Flavonoid Content ◽  
Fermentation Products

The effect of fermentation by Lentinus edodes hypha on active ingredient of blueberry pomace was studied, and the changes of fermentation products with protein, flavonoid and anthocyanin content were evaluated by spectrophotometric analysis. The protein content decreased slowly, and the flavonoid content in the first 66 h increased the highest level 0.09 mg/g, the anthocyanin content decreased during the first fermentation process, then increased to 0.568 mg/g at 30 h. The fermentation product of ellagic acid and gallic acid content were analyzed by using HPLC Method, the ellagic acid content decreased, and the gallic acid content increased first and then decreased, reached the highest value for the 0.310 mg/g in the first 54 h.

The Effects of Heat Treatment on the Chemical Alterations of Oak Wood

2016 ◽  
Vol 688 ◽  
pp. 44-49 ◽  
Author(s):  
Iveta Čabalová ◽  
František Kačík ◽  
Tereza Tribulová
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
High Performance Liquid Chromatography ◽  
Renewable Energy ◽  
Liquid Chromatography ◽  
Thermal Treatment ◽  
High Performance ◽  
Treated Wood ◽  
National Renewable Energy Laboratory ◽  
Oak Wood

Samples prepared from oak (Quercusrobur L.) wood were exposed to heat treatment at temperatures of 160, 180, 200 and 220 oC for 3, 6, 9 and 12 hours. In both untreated and thermally treated wood there were determined extractives and lignin by National Renewable Energy Laboratory (NREL) procedures, cellulose by Seifert's method, holocellulose according to Wise, hemicelluloses as difference between holocellulose and cellulose. Monosaccharides were determined by high performance liquid chromatography (NREL).The results show that hemicelluloses are less stable at thermal treatment than cellulose. The amounts of lignin and extractives rose by increasing both temperature and time of the treatment while the amounts of hemicelluloses decreased. Thermal treatment also resulted in significant decreases of the yields of non-glucosic saccharides. Degradation of carbohydrates can cause the deterioration of mechanical properties of wood.

Relationship of Microstructure and Mechanical Properties in Er-Containing Aluminum Alloy

2015 ◽  
Vol 1120-1121 ◽  
pp. 1109-1114
Author(s):  
Xin Lei ◽  
Hui Huang ◽  
S.P. Wen
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Aluminum Alloy ◽  
Treatment Process ◽  
Mg Alloys ◽  
The Other ◽  
Heat Treatment Process ◽  
Comprehensive Performance ◽  
Relationship Of ◽  
Al Mg Alloys

This study investigated the mechanical properties and microstructures of Er-containing Al–Mg alloys. The research found that the H114-T sheet of Er-containing Al–Mg alloys showed a relative good comprehensive performance in mechanical properties. With the special rolling and heat treatment process, this H114-T sheet showed different morphology of microstructures with the other sheets in Er-containing Al–Mg alloys. Grains in H114-T sheet performed irregular shape polygon, a number of subgrains appeared in grains, the amount of dislocations in grains decreased. H114-T sheet possessed a lot of Copper texture, this may be one of important factors influenced the mechanical properties.

scholarly journals Ethylene and Lipoxygenase In Relation to Afterripening of Dormant NC-13 Peanut Seeds1,2

1985 ◽  
Vol 12 (1) ◽  
pp. 45-49 ◽  
Author(s):  
D. L. Ketring ◽  
H. E. Pattee
Keyword(s):  
Heat Treatment ◽  
Cold Storage ◽  
Ethylene Production ◽  
Sharp Increase ◽  
Gradual Increase ◽  
The Other ◽  
Immature Seeds ◽  
Positive Correlations ◽  
Mature Seeds

Abstract Following harvest, peanuts are usually subjected to a period of storage. During storage biochemical changes are known to occur. The objectives of this study were to determine the changes and relationship in ethylene production, germination, and lipoxygenase (LG) activity during cold storage of dormant NC-13 peanut seeds. Two seed lots (SL) were used: one grown in Oklahoma (SL80) and the other grown in N. Carolina (SL81). SL80 and SL81 were stored at 2 to 5 C for 193 and 242 days, respectively. Samples were taken at about 28-day intervals for determination of germination, ethylene production, and LG activity. Seeds of two and three maturities were tested for SL80 and SL81, respectively. As afterripening of stored seeds proceeded, ethylene production gradually increased, with the maximum at 48 hours of germination. Germination showed a concomitant gradual increase. Lipoxygenase activity of both seedlots was less for mature than for immature seeds and showed a sharp increase during storage at 2 to 5 C, particularly for immature seeds. After heat-treatment to break dormancy of sublots from SL81, there was a progessive increase in ethylene production and germination, but most notably for mature seeds. In contrast to ethylene production and germination, after heat-treatment LG activity declined. Linear correlation coefficient (r) values between ethylene production and germination were highly significant for mature seeds from SL80 at 48 and 72 hours of germination, but only at 72 hours for immature seeds. For SL81 as for SL80, significant positive correlations were found between ethylene production and germination. However, correlations between LG activity and the other variables were not significant except for mature seeds from SL81. Significant positive correlations for both ethylene production and germination with LG activity also existed for these seeds. But after heat-treatment these correlations no longer occurred. The data indicate that the metabolic processes related to ethylene production and germination are occurring simultaneously with those of LG activity. The possibility that metabolites from LG activity serve as substrates for ethylene production can not be precluded.

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