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>

Influence of Botanical Species and Geographical Origin on the Content of Low Molecular Weight Phenolic Compounds of Woods Used in Portuguese Cooperage

Holzforschung ◽  
2000 ◽  
Vol 54 (3) ◽  
pp. 255-261 ◽  
Author(s):  
Sara Canas ◽  
M. Conceição Leandro ◽  
M. Isabel Spranger ◽  
A. Pedro Belchior
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Castanea Sativa ◽  
Total Content ◽  
Low Molecular Weight ◽  
Qualitative And Quantitative ◽  
Botanical Species ◽  
The Difference ◽  
Chestnut Wood

Summary The influence of botanical species (Quercus and Castanea sativa) and geographical origin (Portugal—three different sites, France and North America) on the qualitative and quantitative content of some extractable low molecular weight phenolic compounds was assessed by HPLC. Chestnut wood had the highest total content of low molecular weight phenolic compounds, followed by the Portuguese oaks and the French oaks, whereas the American oak had the lowest content of these compounds. The contents of phenolic acids, phenolic aldehydes, scopoletin and umbelliferone were significantly different among the studied woods. Both the botanical species and the geographical origin affect the content of low molecular weight organic compounds of woods used in Portuguese cooperage. The results also show that the botanical species seem to be more important than the geographical origin to explain the difference in the wood phenolic composition. So, the separation of trees according to their origin is of considerable interest for coopers and winemakers to choose wisely the woods for the ageing of brandies.

scholarly journals Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1474 ◽  
Author(s):  
Ana Martínez-Gil ◽  
Maria del Alamo-Sanza ◽  
Rosario Sánchez-Gómez ◽  
Ignacio Nevares
Keyword(s):  
Molecular Weight ◽  
Prunus Avium ◽  
Robinia Pseudoacacia ◽  
Castanea Sativa ◽  
Low Molecular Weight ◽  
New Materials ◽  
Castanea Sativa Mill ◽  
Robinia Pseudoacacia L ◽  
New Reservoir

Wood is one of the most highly valued materials in enology since the chemical composition and sensorial properties of wine change significantly when in contact with it. The need for wood in cooperage and the concern of enologists in their search for new materials to endow their wines with a special personality has generated interest in the use of other Quercus genus materials different from the traditional ones (Q. petraea, Q. robur and Q. alba) and even other wood genera. Thereby, species from same genera such as Q. pyrenaica Willd., Q. faginea Lam., Q. humboldtti Bonpl., Q. oocarpa Liebm., Q. stellata Wangenh, Q. frainetto Ten., Q. lyrata Walt., Q. bicolor Willd. and other genera such as Castanea sativa Mill. (chestnut), Robinia pseudoacacia L. (false acacia), Prunus avium L. and P. cereaus L. (cherry), Fraxinus excelsior L. (European ash) and F. americana L. (American ash) have been studied with the aim of discovering whether they could be a new reservoir of wood for cooperage. This review aims to summarize the characterization of tannin and low molecular weight phenol compositions of these alternative woods for enology in their different cooperage stages and compare them to traditional oak woods, as both are essential to proposing their use in cooperage for aging wine.

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.

Fibrinogen α-Chain Resistance to Arvin (Ancrod) in DIC

1975 ◽  
Author(s):  
R. S. Lane ◽  
O. H. Baugh ◽  
P. T. Flude
Keyword(s):  
Molecular Weight ◽  
Aortic Dissection ◽  
Dissecting Aneurysm ◽  
Plasma Fibrinogen ◽  
Low Molecular Weight ◽  
Fibrin Polymerization ◽  
Rapid Isolation ◽  
Α Chain ◽  
High Concentrations ◽  
Marked Resistance

In high concentrations, Arvin (Ancrod) splits fibrinogen α-chains into fragments of 39,000 and 31,000 molecular weight. In a patient with mild chronic DIC, secondary to a dissecting aneurysm, plasma fibrinogen exhibited marked resistance to normal α-chain proteolysis by Arvin. The patient showed a moderate haemostatic defect acquired from the time of aortic dissection: bleeding was stopped with EACA. Tests were consistent with the presence in plasma of high and low molecular weight FDP, thus deficient haemostasis could be explained by defective fibrin polymerization and X-linking.The α-chain resistance to Arvin was a coincidental finding. Does this behaviour represent a defect and, if so, is it congenital, or acquired representing a previously unencountered phenomenon associated with DIG? The data show Arvin to be a valuable agent for the rapid isolation and investigation of fibrinogen in normal and pathological plasmas.

scholarly journals Binding of hyaluronate to the surface of cultured cells.

1979 ◽  
Vol 82 (2) ◽  
pp. 475-484 ◽  
Author(s):  
C B Underhill ◽  
B P Toole
Keyword(s):  
Molecular Weight ◽  
Binding Sites ◽  
Cultured Cells ◽  
Dermatan Sulfate ◽  
Divalent Cations ◽  
Cell Number ◽  
Low Molecular Weight ◽  
3T3 Cells ◽  
High Concentrations ◽  
Testicular Hyaluronidase

The binding of hyaluronate to SV-3T3 cells was measured by incubating a suspension of cells (released from the substratum with EDTA) with 3H-labeled hyaluronate and then applying the suspension to glass fiber filters which retained the cells and the bound hyaluronate. The extent of binding was a function of both the concentration of labeled hyaluronate and the cell number. Most of the binding took place within the first 2 min of the incubation and was not influenced by the presence or absence of divalent cations. The binding of labeled hyaluronate to SV-3T3 cells could be prevented by the addition of an excess of unlabeled hyaluronate. High molecular weight preparations of hyaluronate were more effective in preventing binding than low molecular weight preparations. The binding of [3H]hyaluronate was inhibited by high concentrations of oligosaccharide fragments of hyaluronate consisting of six sugars or more, and by chondroitin. The sulfated glycosaminoglycans (chondroitin-4-sulfate, chondroitin-6-sulfate, dermatan sulfate, heparin, and heparan sulfate) had little or no effect on the binding. The labeled hyaluronate bound to the cells could be totally removed by incubating the cells with testicular hyaluronidase, streptomyces hyaluronidase, or trypsin, indicating that the hyaluronate-binding sites are located on the cell surface.

scholarly journals Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5266
Author(s):  
Sara Canas ◽  
Florina Danalache ◽  
Ofélia Anjos ◽  
Tiago A. Fernandes ◽  
Ilda Caldeira ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Syringic Acid ◽  
Mineral Elements ◽  
Low Molecular Weight ◽  
Alternative Technologies ◽  
Low Molecular Weight Compounds ◽  
Oxygenation Level ◽  
Different Levels ◽  
Chestnut Wood

Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit’s oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit’s ageing, and on chestnut wood effect on wine spirit’s mineral composition.

CONCENTRATION AND PURIFICATION OF THE PECTIN EXTRACTS BY ULTRAFILTRATION METHOD

2018 ◽  
pp. 45-48
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
A. P. Chernutskiy
Keyword(s):  
Heat Treatment ◽  
Molecular Weight ◽  
Comparative Analysis ◽  
Raw Materials ◽  
Low Molecular Weight ◽  
Significant Deterioration ◽  
High Productivity ◽  
Different Types ◽  
Stationary Cell

The work is devoted to the study of pectin extracts ultrafiltration  using different types of membranes. Pectic extracts are the solutions of high molecular weight polysaccharides (MM from 15 to 50 kDa), which are destroyed in the process of heat treatment in the vacuum evaporating apparature, that leads to a significant deterioration in the quality of pectin. The impurity components in the pectin extract of a low molecular weight, which makes it possible to use ultrafiltration for both concentration and purification from ballast substances, that  is very important. The objects of research were pectin extracts obtained from citrus raw materials; the membranes of the type UAM-100 and 200A were used as filter membranes. The results of the study have been shown, that the use of UAM-100 membranes in a stationary cell allows to remove up to 20% of the solution within 20 minutes, and with - stirring up to 27%. The use of membranes with large openings (up to 200 A) makes it possible to activate the process of the separation and concentration of pectin extracts: the degree of concentration reaches up 45%, the content of solids in the concentrate increases up to 7.6%, and the content of pectin to up 6.4%, that is in 1,7 times. However, the loss of low molecular weight pectin in the filtrate is about 4%. A comparative analysis of the results of research has shown a high productivity with the use of the capron membrane 200A, as well as on the qualitative parameters of the pectins, released from the concentrates, the higher parameters for the uroconid component, molecular weight, pectin jelly strength and complexing ability were noted for pectins isolated using the UAM- 100 membrane.

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>

Chemical analysis of flavour volatiles in heat-treated milks

1978 ◽  
Vol 45 (3) ◽  
pp. 391-403 ◽  
Author(s):  
Haytham A. Jaddou ◽  
John A. Pavey ◽  
Donald J. Manning
Keyword(s):  
Mass Spectrometry ◽  
Heat Treatment ◽  
Molecular Weight ◽  
Gas Chromatography ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Raw Milk ◽  
Low Molecular Weight ◽  
Total Volatile ◽  
Heat Treated

SummaryThe effect of heat treatment of milk on low molecular weight, volatile compounds was studied in order to relate changes in the flavour of milks to changes in chemical composition. Milks were heat treated in a UHT plant for 3 or 90 s at 140 °C and stored at ambient temperature for periods up to 112 d. Volatile compounds in raw milk and in heated milks were isolated by a low temperature spray distillation technique and identified using gas chromatography and mass spectrometry. Cabbagey defects in heated milks are correlated with total volatile sulphur and it is concluded that the compounds H2S, COS, CH3SH, CS2 and (CH3)2S could be responsible for this defect.

HIGH CONCENTRATIONS OF HEPARIN ARE MORE INHIBITORY TO PLATE- AGGREGATION IN-VITRO THAN ARE LOW MOLECULAR WEIGHT HEPARINS AND HEPARINOIDS AT THE SAME CONCENTRATION

1987 ◽  
Author(s):  
H Messmore ◽  
B Griffin ◽  
J Seghatchian ◽  
E Coyne
Keyword(s):  
Molecular Weight ◽  
Heparan Sulfate ◽  
Dermatan Sulfate ◽  
Platelet Rich Plasma ◽  
Inhibitory Effect ◽  
Low Molecular Weight ◽  
Low Concentrations ◽  
High Concentrations ◽  
Induced Aggregation

Other investigators have shown that heparin in the usual therapeutic range (0.1-0.5 units/ml) has an enhancing effect on ADP aggregation and an inhibitory effect on collagen and thrombin induced aggregation. The effects of low molecular weight heparin (LMWH)and heparinoids (dermatan sulfate, heparan sulfate) on platelet aggregation have not been as extensivelystudied. We have utilized citrated platelet rich plasma (3.2%citrate-whole blood 1:9) drawn in plastic and adjusted to a final platelet count of 250,000/ul. A Bio-Data 4 channgl aggregometer was utilized with constantstirring at 37 C. The reaction was allowed to run for 20 minutes. Platelet rich plasma was supplemented 1:9 with saline or heparin and various agonists were then added ifno aggregation occurred. ADP, collagen, thrombin, ristocetin and serum from patients with heparin inudced thrombocytopenia (HIT) were utilized as agonists. Heparin was substituted at concentrations of 0.1 to 500 units per ml and various LMWH and heparinoids were substituted in equivalent anti-Xa or gravimetric concentrations. At low concentrations no inhibitory effect on any ofthe agonists was observed with any of the heparins or heparinoids. At concentrations of heparin of 100 u/ml or greater, all agonists were inhibited. At equivalent concentrations of five different LMWH (Cy 216, Cy 222, Pk 10169, Kabi 2165 and pentasaccharide) inhibition did notoccur at all or at very high concentions only. Dermatan sulfate and heparan sulfate inhibited only at high concentrations. HIT serum could not aggregate platelets with dermatan sulfate or pentasaccharide atany concentrations, but it was a good agonist with the other heparins and heparinoids.

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