Low Molecular Weight Polyphenols in Cork of Quercus suber
Low molecular weight polyphenols were studied by HPLC in samples of cork from different trees of Spanish Quercus suber and at different industrial processing stages. Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, a...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1997-07, Vol.45 (7), p.2695-2700 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Conde, Elvira Cadahía, Estrella García-Vallejo, María Concepción Fernández de Simón, Brígida González Adrados, José Ramón |
| description | Low molecular weight polyphenols were studied by HPLC in samples of cork from different trees of Spanish Quercus suber and at different industrial processing stages. Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, and aesculetin and scopoletin were identified and quantified. Ellagic acid was the main component in all of the samples, followed by the rest of the phenolic acids, which had very much lower concentrations. Four components, caffeic, ferulic, and protocatechuic acids and vanillin, were selected as those that provided the greatest differences among the trees studied. In relation to the four industrial processing stages considered, marked differences were observed between the first two stages, stripping and first rest, and the stages after boiling. In this case, the discriminant variables were coniferaldehyde, sinapaldehyde, and ellagic acid. Keywords: Quercus suber; cork; polyphenols; phenolic acids and aldehydes; coumarins; high-performance liquid chromatography |
| doi_str_mv | 10.1021/jf960486w |
| format | Article |
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Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, and aesculetin and scopoletin were identified and quantified. Ellagic acid was the main component in all of the samples, followed by the rest of the phenolic acids, which had very much lower concentrations. Four components, caffeic, ferulic, and protocatechuic acids and vanillin, were selected as those that provided the greatest differences among the trees studied. In relation to the four industrial processing stages considered, marked differences were observed between the first two stages, stripping and first rest, and the stages after boiling. In this case, the discriminant variables were coniferaldehyde, sinapaldehyde, and ellagic acid. Keywords: Quercus suber; cork; polyphenols; phenolic acids and aldehydes; coumarins; high-performance liquid chromatography</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf960486w</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ACIDE PHENOLIQUE ; ACIDOS FENOLICOS ; ALDEHIDOS ; ALDEHYDE ; ALDEHYDES ; Biological and medical sciences ; CHEMICAL COMPOSITION ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CORCHO ; CORK ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; LIEGE ; PHENOLIC ACIDS ; QUERCUS SUBER ; Wines and vinegars</subject><ispartof>Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2695-2700</ispartof><rights>Copyright © 1997 American Chemical Society</rights><rights>1997 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a346t-9a27a5b587981c671f53ef7456af39e3bca9918fb6155d0a6b0b570f48936bed3</citedby><cites>FETCH-LOGICAL-a346t-9a27a5b587981c671f53ef7456af39e3bca9918fb6155d0a6b0b570f48936bed3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf960486w$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf960486w$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2763,27074,27922,27923,56736,56786</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2768709$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Conde, Elvira</creatorcontrib><creatorcontrib>Cadahía, Estrella</creatorcontrib><creatorcontrib>García-Vallejo, María Concepción</creatorcontrib><creatorcontrib>Fernández de Simón, Brígida</creatorcontrib><creatorcontrib>González Adrados, José Ramón</creatorcontrib><title>Low Molecular Weight Polyphenols in Cork of Quercus suber</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Low molecular weight polyphenols were studied by HPLC in samples of cork from different trees of Spanish Quercus suber and at different industrial processing stages. Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, and aesculetin and scopoletin were identified and quantified. Ellagic acid was the main component in all of the samples, followed by the rest of the phenolic acids, which had very much lower concentrations. Four components, caffeic, ferulic, and protocatechuic acids and vanillin, were selected as those that provided the greatest differences among the trees studied. In relation to the four industrial processing stages considered, marked differences were observed between the first two stages, stripping and first rest, and the stages after boiling. In this case, the discriminant variables were coniferaldehyde, sinapaldehyde, and ellagic acid. Keywords: Quercus suber; cork; polyphenols; phenolic acids and aldehydes; coumarins; high-performance liquid chromatography</description><subject>ACIDE PHENOLIQUE</subject><subject>ACIDOS FENOLICOS</subject><subject>ALDEHIDOS</subject><subject>ALDEHYDE</subject><subject>ALDEHYDES</subject><subject>Biological and medical sciences</subject><subject>CHEMICAL COMPOSITION</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>CORCHO</subject><subject>CORK</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>LIEGE</subject><subject>PHENOLIC ACIDS</subject><subject>QUERCUS SUBER</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1997</creationdate><recordtype>article</recordtype><recordid>eNptkL1OwzAURi0EEqUw8ABIGWBgCNhJ_DfSCigohUJbwWY5rt2mDXFlNyp9e4yCOjHd4Zz76bsXgHMEbxBM0O3ScAIzRrYHoINwAmOMEDsEHRhgzDBBx-DE-yWEkGEKO4DndhsNbaVVU0kXfehyvthEI1vt1gtd28pHZR31rVtF1kRvjXaq8ZFvCu1OwZGRlddnf7MLpg_3k_4gzl8fn_p3eSzTjGxiLhMqcYEZ5QwpQpHBqTY0w0SalOu0UJJzxExBEMYzKEkBi9DMZIynpNCztAuu21zlrPdOG7F25Zd0O4Gg-L1Z7G8O7mXrrqVXsjJO1qr0-4WEEkYhD1rcaqXf6O89lm4lCE0pFpPRWPTywcvz--dQ9IJ_0fpGWiHnLkROx4hzCmmWMBb4Vcul8mJpG1eHh_xT7wfQTnlz</recordid><startdate>19970701</startdate><enddate>19970701</enddate><creator>Conde, Elvira</creator><creator>Cadahía, Estrella</creator><creator>García-Vallejo, María Concepción</creator><creator>Fernández de Simón, Brígida</creator><creator>González Adrados, José Ramón</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19970701</creationdate><title>Low Molecular Weight Polyphenols in Cork of Quercus suber</title><author>Conde, Elvira ; Cadahía, Estrella ; García-Vallejo, María Concepción ; Fernández de Simón, Brígida ; González Adrados, José Ramón</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a346t-9a27a5b587981c671f53ef7456af39e3bca9918fb6155d0a6b0b570f48936bed3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1997</creationdate><topic>ACIDE PHENOLIQUE</topic><topic>ACIDOS FENOLICOS</topic><topic>ALDEHIDOS</topic><topic>ALDEHYDE</topic><topic>ALDEHYDES</topic><topic>Biological and medical sciences</topic><topic>CHEMICAL COMPOSITION</topic><topic>COMPOSICION QUIMICA</topic><topic>COMPOSITION CHIMIQUE</topic><topic>CORCHO</topic><topic>CORK</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>LIEGE</topic><topic>PHENOLIC ACIDS</topic><topic>QUERCUS SUBER</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Conde, Elvira</creatorcontrib><creatorcontrib>Cadahía, Estrella</creatorcontrib><creatorcontrib>García-Vallejo, María Concepción</creatorcontrib><creatorcontrib>Fernández de Simón, Brígida</creatorcontrib><creatorcontrib>González Adrados, José Ramón</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Conde, Elvira</au><au>Cadahía, Estrella</au><au>García-Vallejo, María Concepción</au><au>Fernández de Simón, Brígida</au><au>González Adrados, José Ramón</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Low Molecular Weight Polyphenols in Cork of Quercus suber</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1997-07-01</date><risdate>1997</risdate><volume>45</volume><issue>7</issue><spage>2695</spage><epage>2700</epage><pages>2695-2700</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Low molecular weight polyphenols were studied by HPLC in samples of cork from different trees of Spanish Quercus suber and at different industrial processing stages. Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, and aesculetin and scopoletin were identified and quantified. Ellagic acid was the main component in all of the samples, followed by the rest of the phenolic acids, which had very much lower concentrations. Four components, caffeic, ferulic, and protocatechuic acids and vanillin, were selected as those that provided the greatest differences among the trees studied. In relation to the four industrial processing stages considered, marked differences were observed between the first two stages, stripping and first rest, and the stages after boiling. In this case, the discriminant variables were coniferaldehyde, sinapaldehyde, and ellagic acid. Keywords: Quercus suber; cork; polyphenols; phenolic acids and aldehydes; coumarins; high-performance liquid chromatography</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf960486w</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2695-2700 |
| issn | 0021-8561 1520-5118 |
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| source | ACS Publications |
| subjects | ACIDE PHENOLIQUE ACIDOS FENOLICOS ALDEHIDOS ALDEHYDE ALDEHYDES Biological and medical sciences CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE CORCHO CORK Fermented food industries Food industries Fundamental and applied biological sciences. Psychology LIEGE PHENOLIC ACIDS QUERCUS SUBER Wines and vinegars |
| title | Low Molecular Weight Polyphenols in Cork of Quercus suber |
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