Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking

European Food Research and Technology

Volumn 235, Issue 5, 2012, Pages 817-825

  Jordão, António M ^a   Correia, Ana C ^a   DelCampo, R ^b   González SanJosé, Maria L ^b  

^a POLYTECHNIC INSTITUTE OF VISEU   (Portugal)

^b UNIVERSITY OF BURGOS   (Spain)

Author keywords

Antioxidant activity; Ellagitannins; Oak wood pieces; Phenolic compounds

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CORRELATION ANALYSIS; ELLAGIC ACID; ELLAGITANNINS; EUROPEAN UNION; OAK WOOD; PHENOLIC COMPOUNDS; QUERCUS; QUERCUS PETRAEA; QUERCUS SPP; SCAVENGING ACTIVITIES; TOTAL PHENOLIC CONTENT;

PHENOLS; SCAVENGING; WOOD;

AGENTS;

ANTIOXIDANTS; MARKET RESEARCH; PHENOLS; PORTUGUESE; QUERCUS PETRAEA; TANNINS;

QUERCUS; QUERCUS ALBA; QUERCUS PETRAEA;

EID: 84867733474     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1803-y     Document Type: Article

References (38)

1. De Coninck G, Jordão AM, Ricardo-da-Silva JM, Laureano O (2006) Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips. J Int Sci Vigne Vin 40: 25-34.
2. Larrauri JA, Sánchez-Moreno C, Rupérez P, Saura-Calixto F (1999) Free radical scavenging capacity in the aging of selected red Spanish wines. J Agric Food Chem 47: 1603-1606.
3. Gonçalves FJ, Jordão AM (2009) Changes in antioxidant activity and proanthocyanidin fraction of red wine aged in contact with Portuguese (Quercus pyrenaica Willd.) and American (Quercus alba L.) oak wood chips. Ital J Food Sci 21: 51-64.
4. Viriot C, Scalbert A, Lapierre CL, Moutounet M (1993) Ellagitannins and lignins in aging of spirits in oak barrels. J Agric Food Chem 41: 1872-1879.
5. Vivas N, Glories Y (1996) Role of oak wood ellagitannins in the oxidation process of red wines during aging. Am J Enol Vitic 47: 103-107.
6. Chatonnet P, Dubourdieu D (1998) Comparative study of the characteristics of American white oak (Quercus alba) and European oak (Quercus petraea and Q. robur) for production of barrels used in barrel aging of wines. Am J Enol Vitic 49: 79-85.
7. Ortega-Heras M, González-Huerta C, Herrera P, González-SanJosé ML (2004) Changes in wine volatile compounds of varietal wines during ageing in wood barrels. Anal Chim Acta 513: 341-350.
8. Chatonnet P (1995) Influence des procédés de tonnellerie et des conditions d'élevage sur la composition et la qualité des vins élevés en fûts de chêne. Thèse doctorat. Université de Bordeaux II, France.
9. Jourdes M, Michel J, Saucier C, Quideau S, Teissedre P-L (2011) Identification, amounts, and kinectics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips. Anal Bioanal Chem 401: 1525-1543.
10. Seikel MK, Hostettler FD, Niemann GJ (1971) Phenolics of Quercus robur wood. Phytochemistry 10: 2249-2251.
11. Haslam E (1981) Vegetable tannins. In: Conn EE (ed) The biochemistry of plants. Academic Press, New York.
12. Scalbert A, Monties B, Favre JM (1988) Polyphenols of Quercus robur adult tree and in vitro growth calli and shoots. Phytochemistry 27: 3483-3488.
13. Fernández de Simón B, Cadahía E, Conde E, García-Vallejo MC (1999) Evolution of phenolic compounds of Spanish oak wood during natural seasoning first results. J Agric Food Chem 47: 1687-1694.
14. Alañón ME, Castro-Vázquez L, Díaz-Maroto MC, Gordon MH, Pérez-Coello MS (2011) A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition. Food Chem 128: 997-1002.
15. Jordão AM, Ricardo-da-Silva JM, Laureano O (2007) Ellagitannins from Portuguese oak wood (Quercus pyrenaica Willd.) used in cooperage: influence of geographical origin, coarseness of the grain and toasting level. Hollforschung 61: 155-160.
16. Vivas N (2002) Manuel de Tonnellerie: À l'usage des utilisateurs de futaille, Féret edn. Bordeaux, France.
17. Canas S, Conceição ML, Spranger MI, Belchior AP (2000) Influence of botanical species and geographical origin on the content of low molecular weight phenolic compounds of woods used in Portuguese cooperage. Holzforschung 54: 255-261.
18. Moutounet M, Rabier PH, Puech J-L, Verette E, Barillere J-M (1989) Analysis by HPLC of extractable substances in oak wood. Application to a Chardonnay wine. Sci Aliment 9: 35-51.
19. Jordão AM, Ricardo-da-Silva JM, Laureano O (2005) Comparison of volatile composition of cooperage oak wood of different origins (Quercus pyrenaica vs. Quercus alba and Quercus petraea). Mitt Klosterneuburg 55: 31-40.
20. González-SanJosé ML, Angulo B, Rivero-Perez MD, Pérez-Mariño S, Ortega-Heras M (2008) Incidente des copeaux de bois sur les caractéristiques finales des vins rouges. Rev Oenol 128: 53-56.
21. Rodríguez-Becomo J, Ortega-Heras M, Pérez-Magariño S, González-SanJosé ML, González-Huerta C (2008) The importance of chips selection and the elaboration process in the aromatic composition of finished wines. J Agric Food Chem 56: 5102-5111.
22. Rivero-Perez MD, Muñiz P, González-SanJosé ML (2007) Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity and biomarkers of oxidative stress methodologies. J Agric Food Chem 55: 5476-5483.
23. Viriot C, Scalbert A, Hervé du Penhoat CLM, Moutounet M (1994) Ellagitannins in woods of sessile oak and sweet chestnut dimerization and hydrolysis during wood ageing. Phytochemistry 36: 1253-1260.
24. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.
25. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. Food Sci Technol 28: 25-30.
26. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16: 144-158.
27. Halliwell B, Gutteridge JMC, Aruoma OI (1987) The deoxyribose method: a simple 'test-tube' assay for determination of rate constants for reactions of hydroxyl radicals. Anal Biochem 165: 215-219.
28. Liu F, Ooi VEC, Chang ST (1997) Free radical scavenging activities of mushroom polysaccharide extracts. Life Sci 60: 763-771.
29. Doussot F, De Jéso B, Quideau S, Pardon P (2002) Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single tree effects. J Agric Food Chem 50: 5955-5961.
30. Hale MD, McCafferty K, Larmie E, Newton J, Swan JS (1999) The influence of oak seasoning and toasting parameters on the composition and quality of wine. Am J Enol Vitic 50: 495-502.
31. Michel J, Jourdes M, Silva MA, Giordanengo T, Mourey N, Teissedre PL (2011) Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine. J Agric Food Chem 59: 5677-5683.
32. Sarni F, Moutounet M, Puech J-L, Rabier P (1990) Effect of heat treatment of oak wood extractable compounds. Holzforschung 44: 461-466.
33. Singleton VL (1974) Some aspects of the wooden container as a factor in wine maturation. Adv Chem Ser 137: 254-277.
34. Kadim D, Mannheim CH (1999) Kinetics of phenolic extraction during aging of model wine solution and white wine in oak barrels. Am J Enol Vitic 50: 33-39.
35. Sanza AM, Domínguez MN, Cárcel LMC, Garcia LN (2004) Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips. Anal Chim Acta 513: 229-237.
36. Arapitsas P, Antonopoulus A, Stefanou E, Dourtoglou VG (2004) Artificial aging of wines using oak chips. Food Chem 86: 563-570.
37. Jordão AM, Ricardo-da-Silva JM, Laureano O (2006) Role of oak wood extract, ellagic acid and oxygen on malvidin-3-glucoside, (+)-catechin and colour parameters evolution in model wine solutions. Am J Enol Vitic 57: 377-381.
38. Jordão AM, Ricardo-da-Silva JM, Laureano O, Mullen W, Alan C (2008) Effect of ellagitannins, ellagic acid and some volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wine solutions. Aust J Grape Wine Res 14: 260-270.