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Publication Date:
March 2007
ISSN:
1437-434X
DOI:
10.1515/HF.2007.028

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Holzforschung

International Journal of the Biology, Chemistry, Physics, and Technology of Wood

Editor-in-Chief: Faix, Oskar

Editorial Board Member: Daniel, Geoffrey / Militz, Holger / Rosenau, Thomas / Salmen, Lennart / Sixta, Herbert / Vuorinen, Tapani / Argyropoulos, Dimitris S. / Balakshin, Yu / Barnett, J. R. / Berry, Richard / Burgert, Ingo / Evans, Robert / Evtuguin, Dmitry V. / Frazier, Charles E. / Fukushima, Kazuhiko / Gellerstedt, Göran / Gindl-Altmutter, Wolfgang / Glasser, W. G. / Heitner, Cyril / Holmbom, Bjarne / Isogai, Akira / Kadla, John F. / Kleen, Marjatta / Koch, Gerald / Lachenal, Dominique / Mansfield, Shawn D. / Morrell, J.J. / Niemz, Peter / Pizzi, Antonio / Ragauskas, Arthur J. / Ralph, John / Rice, Robert W. / Salin, Jarl-Gunnar / Schmitt, Uwe / Schultz, Tor P. / Schwanninger, Manfred / Sipilä, Jussi / Tamminen, Tarja / Viikari, Liisa / Welling, Johannes / Willför, Stefan / Yoshihara, Hiroshi

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

António Manuel Jordão1 / Jorge Manuel Ricardo-da-Silva2 / Olga Laureano3

1.

2.

3.

Corresponding author. Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), 1349-017 Lisboa, Portugal

Citation Information: Holzforschung. Volume 61, Issue 2, Pages 155–160, ISSN (Online) 1437-434X, ISSN (Print) 0018-3830, DOI: 10.1515/HF.2007.028, March 2007

Publication History:
Received:
October 11, 2006
Accepted:
November 29, 2006
Published Online:
2007-03-09

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.

Keywords: ellagic acid; ellagitannins; grain; oak wood; Quercus alba; Quercus petraea; Quercus pyrenaica; toasting intensity

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