Polyphenolic composition of Quercus suber cork from different Spanish provenances

被引：53

作者：

Conde, E ^{[1
]}

Cadahía, E ^{[1
]}

García-Vallejo, MC ^{[1
]}

de Simón, BF ^{[1
]}

机构：

[1] INIA, CIFOR, Area Ind Forestales, Madrid 28080, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 08期

关键词：

Quercus suber; cork; polyphenols; tannins; phenolic acids and aldehydes; coumarins; ellagitannins; high-performance liquid chromatography;

D O I：

10.1021/jf970863k

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Polyphenolic composition was studied by HPLC and classical chemical methods in reproduction cork of Quercus suber from different Spanish provenances. The low molecular weight polyphenols (gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferyl, and sinapic aldehydes; and aesculetin and scopoletin) and the ellagitannins (roburins A and E, grandinin, vescalagin, and castalagin) were identified and quantified. Ellagic acid was the main component in the ether soluble fraction, and the group of hydrolyzable tannins, and among them castalagin, was the most abundant in the tannic extract in all the samples. Although there was an important variability among provenances, no significant differences were found in the total tannin content and in the individual content of each ellagitannin. However, gallic and caffeic acids and protocatechuic aldehyde provided the greatest discrimination among provenances.

引用

页码：3166 / 3171

页数：6

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