Phenolic profile of seasoned cherry heartwood staves
Fenolni profil duga trešnjinog drveta
2018
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Authors
Smailagić, AnitaDabic Zagorac, Dragana
Veljović, Sonja
Stanković, Mira
Radotić, Ksenija
Natić, Maja
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During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by
HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.
Keywords:
HPLC-MS / spectrofluorometry / phenolicsSource:
Univerzitet u Beogradu / University of Belgrade, 2018Publisher:
- Univerzitet u Beogradu / University of Belgrade
Funding / projects:
- Study of structure-function relationships in the plant cell wall and modifications of the wall structure by enzyme engineering (RS-MESTD-Basic Research (BR or ON)-173017)
- Structure-properties relationships of natural and synthetic molecules and their metal complexes (RS-MESTD-Basic Research (BR or ON)-172017)
- Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
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Institut za multidisciplinarna istraživanjaTY - CONF AU - Smailagić, Anita AU - Dabic Zagorac, Dragana AU - Veljović, Sonja AU - Stanković, Mira AU - Radotić, Ksenija AU - Natić, Maja PY - 2018 UR - http://rimsi.imsi.bg.ac.rs/handle/123456789/2816 AB - During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L. PB - Univerzitet u Beogradu / University of Belgrade C3 - Univerzitet u Beogradu / University of Belgrade T1 - Phenolic profile of seasoned cherry heartwood staves T1 - Fenolni profil duga trešnjinog drveta UR - https://hdl.handle.net/21.15107/rcub_rimsi_2816 ER -
@conference{ author = "Smailagić, Anita and Dabic Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja", year = "2018", abstract = "During aging in the presence of wood, beverages undergo a series of processes leading to important changes in aroma, color, taste and astringency because of the interaction between compounds present in the wood and beverages. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, acacia and mulberry can also be considered. The objective of this research was the characterization of seasoned cherry staves by HPLC-MS method and spectrofluorometry. The results showed that cherry wood originating from Serbia was rich in phenolic compounds. Spectrofluorometric results indicate the difference between cherry wood and its extract comparing with other wood species due to the presence of specific flavonoids in this wood. The most abundant investigated compound was taxifolin. Also, significant amounts of pinocembrin, naringenin, chrysin, apigenin, quercetin, kaempferol, ellagic acid, genistein were also found, in concentration higher than 10 mg/L.", publisher = "Univerzitet u Beogradu / University of Belgrade", journal = "Univerzitet u Beogradu / University of Belgrade", title = "Phenolic profile of seasoned cherry heartwood staves, Fenolni profil duga trešnjinog drveta", url = "https://hdl.handle.net/21.15107/rcub_rimsi_2816" }
Smailagić, A., Dabic Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Phenolic profile of seasoned cherry heartwood staves. in Univerzitet u Beogradu / University of Belgrade Univerzitet u Beogradu / University of Belgrade.. https://hdl.handle.net/21.15107/rcub_rimsi_2816
Smailagić A, Dabic Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Phenolic profile of seasoned cherry heartwood staves. in Univerzitet u Beogradu / University of Belgrade. 2018;. https://hdl.handle.net/21.15107/rcub_rimsi_2816 .
Smailagić, Anita, Dabic Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile of seasoned cherry heartwood staves" in Univerzitet u Beogradu / University of Belgrade (2018), https://hdl.handle.net/21.15107/rcub_rimsi_2816 .