Fenolni profil duga trešnjinog drveta
Phenolic profile of seasoned cherry heartwood staves
Аутори
Smailagić, AnitaDabić Zagorac, Dragana
Veljović, Sonja
Stanković, Mira
Radotić, Ksenija
Natić, Maja
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L.
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.
Кључне речи:
HPLC-MS / spectrofluorometry / phenolics / polifenoli / spektrofluorometrijaИзвор:
Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts, 2018, OHP4/FCHP4-Финансирање / пројекти:
- Корелација структуре и особина природних и синтетичких молекула и њихових комплекса са металима (RS-172017)
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-46001)
- Испитивања односа структура-функција у ћелијском зиду биљака и измене структуре зида ензимским инжењерингом (RS-173017)
Напомена:
Колекције
Институција/група
Inovacioni centar / Innovation CentreTY - CONF AU - Smailagić, Anita AU - Dabić Zagorac, Dragana AU - Veljović, Sonja AU - Stanković, Mira AU - Radotić, Ksenija AU - Natić, Maja PY - 2018 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5298 AB - Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L. 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. C3 - Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts T1 - Fenolni profil duga trešnjinog drveta T1 - Phenolic profile of seasoned cherry heartwood staves SP - OHP4/FCHP4 UR - https://hdl.handle.net/21.15107/rcub_cherry_5298 ER -
@conference{ author = "Smailagić, Anita and Dabić Zagorac, Dragana and Veljović, Sonja and Stanković, Mira and Radotić, Ksenija and Natić, Maja", year = "2018", abstract = "Prilikom starenja alkoholnih pića u prisustvu drveta dolazi do važnih promena u aromi, boji, ukusu i gorčini, usled interakcije između jedinjenja iz drveta i destilata. Iako se hrast najviše koristi za čuvanje alkoholnih pića, i druge vrste, kao što su kesten, trešnja, bagrem i dud, se mogu koristiti. Cilj rada bio je da se okarakteriše ekstrakt duga trešnjinog drveta primenom HPLC-MS i spektrofluorometrijske metode. Dobijeni rezultati ukazali su na to da je stablo trešnje bogato fenolnim jedinjenjima. Spektrofluorometrijski rezultati ukazuju na razliku trešnjinog drveta i njegovog ekstrakta u odnosu na druge vrste drveta, zbog prisustva specifičnih flavonoida u ovom drvetu. Najzastupljenije ispitivano jedinjenje je taksifolin, a pored njega pronađene su značajne količine pinocembrina, naringenina, hrizina, apigenina, kvercetina, kempferola, elaginske kiseline, genisteina, čije su koncentracije bile veće od 10 mg/L., 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.", journal = "Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts", title = "Fenolni profil duga trešnjinog drveta, Phenolic profile of seasoned cherry heartwood staves", pages = "OHP4/FCHP4", url = "https://hdl.handle.net/21.15107/rcub_cherry_5298" }
Smailagić, A., Dabić Zagorac, D., Veljović, S., Stanković, M., Radotić, K.,& Natić, M.. (2018). Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts, OHP4/FCHP4. https://hdl.handle.net/21.15107/rcub_cherry_5298
Smailagić A, Dabić Zagorac D, Veljović S, Stanković M, Radotić K, Natić M. Fenolni profil duga trešnjinog drveta. in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts. 2018;:OHP4/FCHP4. https://hdl.handle.net/21.15107/rcub_cherry_5298 .
Smailagić, Anita, Dabić Zagorac, Dragana, Veljović, Sonja, Stanković, Mira, Radotić, Ksenija, Natić, Maja, "Fenolni profil duga trešnjinog drveta" in Unifood Conference University of Belgrade 210th Anniversary Program i zbornik radova Programme & Book of Abstracts (2018):OHP4/FCHP4, https://hdl.handle.net/21.15107/rcub_cherry_5298 .