Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood

The phenolic composition of heartwood from Robinia pseudoacacia, commonly known as false acacia, before and after toasting in cooperage was studied by HPLC-DAD and HPLC-DAD/ESI-MS/MS. A total of 41 flavonoid and nonflavonoid compounds were identified, some tentatively, and quantified. Seasoned acacia wood showed high concentrations of flavonoid and low levels of nonflavonoid compounds, the main compounds being the dihydroflavonols dihydrorobinetin, fustin, tetrahydroxy, and trihydroxymethoxy dihydroflavonol, the flavonol robinetin, the flavanones robtin and butin, and a leucorobinetinidin, none of which are found in oak wood. The low molecular weight (LMW) phenolic compounds present also differed from those found in oak, since compounds with a β-resorcylic structure, gallic related compounds, protocatechuic aldehyde, and some hydroxycinnamic compounds are included, but only a little gallic and ellagic acid. Toasting changed the chromatographic profiles of extracts spectacularly. Thus, the toasted acacia wood contributed flavonoids and condensed tannins (prorobinetin type) in inverse proportion to toasting intensity, while LMW phenolic compounds were directly proportional to toasting intensity, except for gallic and ellagic acid and related compounds. Even though toasting reduced differences between oak and acacia, particular characteristics of this wood must be taken into account when considering its use in cooperage: the presence of flavonoids and compounds with β-resorcylic structure and the absence of hydrolyzable tannins.

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Main Authors: Sanz, Miriam, Fernández de Simón, Brígida, Esteruelas, Enrique, Muñoz, Angel Mª., Cadahía, Estrella, Hernández, M. Teresa, Estrella, Isabel, Pinto, Ernani
Other Authors: Ministerio de Ciencia e Innovación (España)
Format: artículo biblioteca
Language:English
Published: American Chemical Society 2011
Subjects:Toasting, Phenolic compounds, Tannins, Heartwood, False acacia, Robinia pseudoacacia,
Online Access:http://hdl.handle.net/10261/90299
http://dx.doi.org/10.13039/501100004837
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spelling dig-ictan-es-10261-902992022-01-24T10:59:33Z Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood Sanz, Miriam Fernández de Simón, Brígida Esteruelas, Enrique Muñoz, Angel Mª. Cadahía, Estrella Hernández, M. Teresa Estrella, Isabel Pinto, Ernani Ministerio de Ciencia e Innovación (España) Toasting Phenolic compounds Tannins Heartwood False acacia Robinia pseudoacacia The phenolic composition of heartwood from Robinia pseudoacacia, commonly known as false acacia, before and after toasting in cooperage was studied by HPLC-DAD and HPLC-DAD/ESI-MS/MS. A total of 41 flavonoid and nonflavonoid compounds were identified, some tentatively, and quantified. Seasoned acacia wood showed high concentrations of flavonoid and low levels of nonflavonoid compounds, the main compounds being the dihydroflavonols dihydrorobinetin, fustin, tetrahydroxy, and trihydroxymethoxy dihydroflavonol, the flavonol robinetin, the flavanones robtin and butin, and a leucorobinetinidin, none of which are found in oak wood. The low molecular weight (LMW) phenolic compounds present also differed from those found in oak, since compounds with a β-resorcylic structure, gallic related compounds, protocatechuic aldehyde, and some hydroxycinnamic compounds are included, but only a little gallic and ellagic acid. Toasting changed the chromatographic profiles of extracts spectacularly. Thus, the toasted acacia wood contributed flavonoids and condensed tannins (prorobinetin type) in inverse proportion to toasting intensity, while LMW phenolic compounds were directly proportional to toasting intensity, except for gallic and ellagic acid and related compounds. Even though toasting reduced differences between oak and acacia, particular characteristics of this wood must be taken into account when considering its use in cooperage: the presence of flavonoids and compounds with β-resorcylic structure and the absence of hydrolyzable tannins. This study was financed by Tonelería Intona, SL, and Navarra Government (Project: “Caracterización de maderas alternativas al roble en tonelería para uso alimentario”) and Ministerio de Ciencia e Innovación (Project INIA-FEDER RTA2009-0046). Miriam Sanz received a contract from the Spanish Government through the Torres Quevedo program. Peer Reviewed 2014-02-03T10:14:05Z 2014-02-03T10:14:05Z 2011 2014-02-03T10:14:05Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1021/jf1042932 issn: 0021-8561 Journal of Agricultural and Food Chemistry 59(7): 3135-3145 (2011) http://hdl.handle.net/10261/90299 10.1021/jf1042932 http://dx.doi.org/10.13039/501100004837 en none American Chemical Society
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
topic Toasting
Phenolic compounds
Tannins
Heartwood
False acacia
Robinia pseudoacacia
Toasting
Phenolic compounds
Tannins
Heartwood
False acacia
Robinia pseudoacacia
spellingShingle Toasting
Phenolic compounds
Tannins
Heartwood
False acacia
Robinia pseudoacacia
Toasting
Phenolic compounds
Tannins
Heartwood
False acacia
Robinia pseudoacacia
Sanz, Miriam
Fernández de Simón, Brígida
Esteruelas, Enrique
Muñoz, Angel Mª.
Cadahía, Estrella
Hernández, M. Teresa
Estrella, Isabel
Pinto, Ernani
Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood
description The phenolic composition of heartwood from Robinia pseudoacacia, commonly known as false acacia, before and after toasting in cooperage was studied by HPLC-DAD and HPLC-DAD/ESI-MS/MS. A total of 41 flavonoid and nonflavonoid compounds were identified, some tentatively, and quantified. Seasoned acacia wood showed high concentrations of flavonoid and low levels of nonflavonoid compounds, the main compounds being the dihydroflavonols dihydrorobinetin, fustin, tetrahydroxy, and trihydroxymethoxy dihydroflavonol, the flavonol robinetin, the flavanones robtin and butin, and a leucorobinetinidin, none of which are found in oak wood. The low molecular weight (LMW) phenolic compounds present also differed from those found in oak, since compounds with a β-resorcylic structure, gallic related compounds, protocatechuic aldehyde, and some hydroxycinnamic compounds are included, but only a little gallic and ellagic acid. Toasting changed the chromatographic profiles of extracts spectacularly. Thus, the toasted acacia wood contributed flavonoids and condensed tannins (prorobinetin type) in inverse proportion to toasting intensity, while LMW phenolic compounds were directly proportional to toasting intensity, except for gallic and ellagic acid and related compounds. Even though toasting reduced differences between oak and acacia, particular characteristics of this wood must be taken into account when considering its use in cooperage: the presence of flavonoids and compounds with β-resorcylic structure and the absence of hydrolyzable tannins.
author2 Ministerio de Ciencia e Innovación (España)
author_facet Ministerio de Ciencia e Innovación (España)
Sanz, Miriam
Fernández de Simón, Brígida
Esteruelas, Enrique
Muñoz, Angel Mª.
Cadahía, Estrella
Hernández, M. Teresa
Estrella, Isabel
Pinto, Ernani
format artículo
topic_facet Toasting
Phenolic compounds
Tannins
Heartwood
False acacia
Robinia pseudoacacia
author Sanz, Miriam
Fernández de Simón, Brígida
Esteruelas, Enrique
Muñoz, Angel Mª.
Cadahía, Estrella
Hernández, M. Teresa
Estrella, Isabel
Pinto, Ernani
author_sort Sanz, Miriam
title Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood
title_short Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood
title_full Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood
title_fullStr Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood
title_full_unstemmed Effect of toasting Intensity at cooperage on phenolic compounds in Acacia (Robinia pseudoacacia) heartwood
title_sort effect of toasting intensity at cooperage on phenolic compounds in acacia (robinia pseudoacacia) heartwood
publisher American Chemical Society
publishDate 2011
url http://hdl.handle.net/10261/90299
http://dx.doi.org/10.13039/501100004837
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