Antioxidant capacity and phenolic composition of different woods used in cooperage

被引：74

作者：

Alanon, M. E. ^{[1
]}

Castro-Vazquez, L. ^{[1
]}

Diaz-Maroto, M. C. ^{[2
]}

Hermosin-Gutierrez, I. ^{[2
]}

Gordon, M. H. ^{[3
]}

Perez-Coello, M. S. ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Area Tecnol Alimentos, Fac Ciencias Quim, E-13071 Ciudad Real, Spain

[2] Univ Castilla La Mancha, IRICA, E-13071 Ciudad Real, Spain

[3] Univ Reading, Dept Food & Nutr Sci, Reading RG6 6AP, Berks, England

来源：

FOOD CHEMISTRY | 2011年 / 129卷 / 04期

关键词：

Antioxidant capacity; Wood; Botanical species; Ageing process; Phenolic compounds; OAK WOOD; GEOGRAPHICAL ORIGIN; WHITE OAK; ELLAGITANNINS; ACID; POWER;

D O I：

10.1016/j.foodchem.2011.06.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study has investigated the antioxidant capacity of different woods used in cooperage and the effect of the botanical species of wood on this capacity. Quercus robur and Castanea sativa were the species with the highest antioxidant capacity, due to their relatively high content of phenolic compounds. However, the phenolic content of Prunus avium samples was very low, also reflected in its antioxidant capacity. All measurements of antioxidant capacity were consistent with the content and composition of the phenolic compounds detected in the wood samples. The major contributors to the antioxidant capacity were identified as phenolic acids, including gallic, protocatechuic, p-coumaric and ellagic acid and all the ellagitannins, due to their characteristic structure. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1584 / 1590

页数：7

共 31 条

[1] A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition [J].

Alanon, M. E. ;

Castro-Vazquez, L. ;

Diaz-Maroto, M. C. ;

Gordon, M. H. ;

Perez-Coello, M. S. .

FOOD CHEMISTRY, 2011, 128 (04) :997-1002

[2] Study of the antioxidant power of brandies and vinegars derived from Sherry wines and correlation with their content in polyphenols [J].

Alonso, AM ;

Castro, R ;

Rodríguez, MC ;

Guillén, DA ;

Barroso, CG .

FOOD RESEARCH INTERNATIONAL, 2004, 37 (07) :715-721

[3] Phenol profile and antioxidant capacity of mescal aged in oak wood barrels [J].

Antonio Avila-Reyes, Jose ;

Almaraz-Abarca, Norma ;

Amanda Delgado-Alvarado, Eli ;

Silvia Gonzalez-Valdez, Laura ;

Valencia del Toro, Gustavo ;

Duran Paramo, Enrique .

FOOD RESEARCH INTERNATIONAL, 2010, 43 (01) :296-300

[4] Aging of whiskey increases 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity [J].

Aoshima, H ;

Tsunoue, H ;

Koda, H ;

Kiso, Y .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (16) :5240-5244

[5]

Benzie IFF, 1999, METHOD ENZYMOL, V299, P15

[6] Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage [J].

Canas, S ;

Leandro, MC ;

Spranger, MI ;

Belchior, AP .

HOLZFORSCHUNG, 2000, 54 (03) :255-261

[7] Antioxidant activity and phenolic content of Portuguese wine aged brandies [J].

Canas, Sara ;

Casanova, Vera ;

Belchior, A. Pedro .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2008, 21 (08) :626-633

[8]

Cao GH, 1999, METHOD ENZYMOL, V299, P50

[9]

Chatonnet P, 1998, AM J ENOL VITICULT, V49, P79

[10] Antiradical properties of commercial cognacs assessed by the DPPH• test [J].

Da Porto, C ;

Calligaris, S ;

Celotti, E ;

Nicoli, MC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (09) :4241-4245

← 1 2 3 4 →