TY  - CONF
AU  - Smailagić, Anita
AU  - Dabic Zagorac, Dragana
AU  - Veljović, Sonja
AU  - Gašić, Uroš
AU  - Pergal, Marija
AU  - Stanković, Mira
AU  - Radotić, Ksenija
AU  - Natić, Maja
PY  - 2018
UR  - http://rimsi.imsi.bg.ac.rs/handle/123456789/2784
AB  - One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. Traditionally, several woods such as oak and chestnut have been
used for manufacturing barrels. Oak is by far the most common wood for ageing alcoholic
beverages [1]. However, physical and mechanical properties of wood barrel, like porosity
that influence the gas exchange during ageing, can in some cases promote fast polyphenol
oxidation. That effect could be minimised using cheaper non-oak wood alternative to barrel
products like shavings or staves [2].
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. However,
according to some reports [3], polyphenols characteristic for mulberry wood were
oxyresveratrol and its glycosides, as well as coumarin glycosides. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. Extract was prepared in 60% (v/v) ethanol, reproducing the condition of ageing
process, and analysed by liquid chromatography coupled to diode-array detector and mass
spectrometry. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid. Also, fluorescence spectroscopy was used to characterize both wood sample and its
extract. Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type.
PB  - Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki
C3  - AGH International Student Conference Knowledge, Technology and Society
T1  - Phenolic profile of Morus alba L. (mulberry) barrel staves
EP  - 71
SP  - 71
UR  - https://hdl.handle.net/21.15107/rcub_rimsi_2784
ER  - 

@conference{
author = "Smailagić, Anita and Dabic Zagorac, Dragana and Veljović, Sonja and Gašić, Uroš and Pergal, Marija and Stanković, Mira and Radotić, Ksenija and Natić, Maja",
year = "2018",
abstract = "One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. Traditionally, several woods such as oak and chestnut have been
used for manufacturing barrels. Oak is by far the most common wood for ageing alcoholic
beverages [1]. However, physical and mechanical properties of wood barrel, like porosity
that influence the gas exchange during ageing, can in some cases promote fast polyphenol
oxidation. That effect could be minimised using cheaper non-oak wood alternative to barrel
products like shavings or staves [2].
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. However,
according to some reports [3], polyphenols characteristic for mulberry wood were
oxyresveratrol and its glycosides, as well as coumarin glycosides. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. Extract was prepared in 60% (v/v) ethanol, reproducing the condition of ageing
process, and analysed by liquid chromatography coupled to diode-array detector and mass
spectrometry. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid. Also, fluorescence spectroscopy was used to characterize both wood sample and its
extract. Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type.",
publisher = "Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki",
journal = "AGH International Student Conference Knowledge, Technology and Society",
title = "Phenolic profile of Morus alba L. (mulberry) barrel staves",
pages = "71-71",
url = "https://hdl.handle.net/21.15107/rcub_rimsi_2784"
}

Smailagić, A., Dabic Zagorac, D., Veljović, S., Gašić, U., Pergal, M., Stanković, M., Radotić, K.,& Natić, M.. (2018). Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society
Kraków : Wydawnictwo Instytutu Zrównoważonej Energetyki., 71-71.
https://hdl.handle.net/21.15107/rcub_rimsi_2784

Smailagić A, Dabic Zagorac D, Veljović S, Gašić U, Pergal M, Stanković M, Radotić K, Natić M. Phenolic profile of Morus alba L. (mulberry) barrel staves. in AGH International Student Conference Knowledge, Technology and Society. 2018;:71-71.
https://hdl.handle.net/21.15107/rcub_rimsi_2784 .

Smailagić, Anita, Dabic Zagorac, Dragana, Veljović, Sonja, Gašić, Uroš, Pergal, Marija, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Phenolic profile of Morus alba L. (mulberry) barrel staves" in AGH International Student Conference Knowledge, Technology and Society (2018):71-71,
https://hdl.handle.net/21.15107/rcub_rimsi_2784 .