Poster: "Elemental composition of non-oak wood extracts commonly used in Balkan cooperage"

In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.Abstract: [https://cer.ihtm.bg.ac.rs/handle/123456789/7543]Poster presented at Seventh Conference of the Young Chemists of Serbi

Total phenolic content and antioxidant capacity of Norwegian plums

European plum (Prunus domestica L.) is a very adaptable fruit species with a large spreading area, but it is mostly grown under the temperate climatic conditions. Plum production has a very long tradition in Norway, which dates back from the Middle Ages. In addition, plum is the second most produced fruit in Norway.1 European plum fruits are a healthy food rich in nutrients and phenolics. They are a good source of flavonoids and phenolic acids, as well as vitamins and carotenoids.2 Six plum cultivars (Opal, Mallard, Reeves, Jubileum, Avalon and Valon) grown in Norway were used in this study. In total, 56 samples of plum fruits were gathered from two locations and dried after harvest. The total phenolic content and antioxidant capacity were investigated by spectrophotometric tests (Folin-Ciocalteau test and DPPH· test, respectively). The content of individual phenolic compounds was analyzed by HPLC. The total phenolic content was in the range 4,43–30,75 g GAE (gallic acid equivalents) per kilogram, while antioxidant capacity was in the range 35,42–262,91 mmol TE (Trolox equivalents) per kilogram dry weight. The results show that all the samples were rich in phenolic compounds and showed high antioxidant capacity.Abstract: [https://cherry.chem.bg.ac.rs/handle/123456789/6307

Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage

The ageing process of alcoholic beverages in presence of wood is asignificant label of their quality, in which important changes in aroma, color,taste and astringency occur due to the interaction between compoundspresent in the wood and beverages. In Balkan countries, several woodspecies such as oak, cherry, black locust, and mulberry can be used in thatprocess.Cyclic voltammetry is simple, rapid and inexpensive method that could beused for measurement of antioxidant capacity. To our knowledge, cyclicvoltammetry has not been implemented in characterization of woodextracts before. Therefore, the aim of our work was to characterize the 60%ethanolic extracts of different wood species commonly used in Balkancooperage (reproducing the condition of ageing process) by cyclicvoltammetry and to investigate differences among wood species.Our results showed that cyclic voltammetry can distinguish investigatedwood species, which points to the phenolic profile unique for the woodspecie. The same class of wood extract shows similar behavior (based onthe peaks position) indicating the presence of the same phenoliccompounds. Also, differences based on the current areas are stronglycorrelated with the geographical origin of the wood. Present study allowsapplication of the rapid, reagentless and sensitive method for themonitoring of the phenolic profiles of the wood, and determination ofgeographical and botanical origin. Additionally, proposed approach, offersfast and reliable determination of the quality of the used wood barrel, as animportant and beneficial fact for the producers of alcoholic beverages.Poster: [https://cherry.chem.bg.ac.rs/handle/123456789/5295

Elemental composition of non-oak wood extracts commonly used in Balkan cooperage

In the production of some alcoholic beverages one of the most important practices is theageing process in a presence of wood. This process contributes to improved sensorycharacteristics such as aroma, color, taste and astringency. Although oak heartwood isthe most used material in cooperage, other species such as chestnut, cherry, and mulberrycan be also considered. Currently, limited published data are available on the mineralcontent of the wood extract from cooperage industry, although some research was doneto investigate the content of heavy metals in alcoholic beverages1, especially in wine2.Daily consumption of the wine and brandy with an elevated content of heavy metalsmight cause chronical poisoning. To avoid this issue, the maximum allowableconcentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium,and copper.1The aim of this research was to investigate elemental composition of ethanolic extracts,obtained from alternative wood species used in Balkan cooperage, such as mulberry(Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robiniapseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined byinductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicatedthat the elemental composition of wild cherry extract was much lower than in other nonoakwood extracts, and all investigated wood extracts have lower content of traceelements than maximum allowable concentration in fruit brandies.Abstract: [https://cherry.chem.bg.ac.rs/handle/123456789/5297

Rapid Method for Differentiation of Extracts of Wood Used in Balkan Cooperage

The ageing process of alcoholic beverages in presence of wood is a significant label of their quality, in which important changes in aroma, color, taste and astringency occur due to the interaction between compounds present in the wood and beverages. In Balkan countries, several wood species such as oak, cherry, black locust, and mulberry can be used in that process. Cyclic voltammetry is simple, rapid and inexpensive method that could be used for measurement of antioxidant capacity. To our knowledge, cyclic voltammetry has not been implemented in characterization of wood extracts before. Therefore, the aim of our work was to characterize the 60% ethanolic extracts of different wood species commonly used in Balkan cooperage (reproducing the condition of ageing process) by cyclic voltammetry and to investigate differences among wood species. Our results showed that cyclic voltammetry can distinguish investigated wood species, which points to the phenolic profile unique for the wood specie. The same class of wood extract shows similar behavior (based on the peaks position) indicating the presence of the same phenolic compounds. Also, differences based on the current areas are strongly correlated with the geographical origin of the wood. Present study allows application of the rapid, reagentless and sensitive method for the monitoring of the phenolic profiles of the wood, and determination of geographical and botanical origin. Additionally, proposed approach, offers fast and reliable determination of the quality of the used wood barrel, as an important and beneficial fact for the producers of alcoholic beverages.Abstract: [https://cherry.chem.bg.ac.rs/handle/123456789/5304

Elemental composition of non-oak wood extracts commonly used in Balkan cooperage

In the production of some alcoholic beverages one of the most important practices is the ageing process in a presence of wood. This process contributes to improved sensory characteristics such as aroma, color, taste and astringency. Although oak heartwood is the most used material in cooperage, other species such as chestnut, cherry, and mulberry can be also considered. Currently, limited published data are available on the mineral content of the wood extract from cooperage industry, although some research was done to investigate the content of heavy metals in alcoholic beverages1, especially in wine2. Daily consumption of the wine and brandy with an elevated content of heavy metals might cause chronical poisoning. To avoid this issue, the maximum allowable concentration (MAC, mg L–1) in fruit brandies were established for lead, zinc, arsenium, and copper.1 The aim of this research was to investigate elemental composition of ethanolic extracts, obtained from alternative wood species used in Balkan cooperage, such as mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), and wild cherry (Prunus avium (L.) L.). Elements were determined by inductively coupled plasma-optical emission spectroscopy (ICP-OES). Results indicated that the elemental composition of wild cherry extract was much lower than in other nonoak wood extracts, and all investigated wood extracts have lower content of trace elements than maximum allowable concentration in fruit brandies.Poster: [https://cherry.chem.bg.ac.rs/handle/123456789/5303

Total phenolic content and antioxidant capacity of Norwegian plums

European plum (Prunus domestica L.) is a very adaptable fruit species with a large spreading area, but it is mostly grown under the temperate climatic conditions. Plum production has a very long tradition in Norway, which dates back from the Middle Ages. In addition, plum is the second most produced fruit in Norway.1 European plum fruits are a healthy food rich in nutrients and phenolics. They are a good source of flavonoids and phenolic acids, as well as vitamins and carotenoids.2 Six plum cultivars (Opal, Mallard, Reeves, Jubileum, Avalon and Valon) grown in Norway were used in this study. In total, 56 samples of plum fruits were gathered from two locations and dried after harvest. The total phenolic content and antioxidant capacity were investigated by spectrophotometric tests (Folin-Ciocalteau test and DPPH· test, respectively). The content of individual phenolic compounds was analyzed by HPLC. The total phenolic content was in the range 4,43–30,75 g GAE (gallic acid equivalents) per kilogram, while antioxidant capacity was in the range 35,42–262,91 mmol TE (Trolox equivalents) per kilogram dry weight. The results show that all the samples were rich in phenolic compounds and showed high antioxidant capacity.Poster: [https://cherry.chem.bg.ac.rs/handle/123456789/6308

Poster presentation: "Volatile profiles of seasoned staves used in Balkan cooperage"

The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.Abstract: [https://cer.ihtm.bg.ac.rs/handle/123456789/7285]Poster presentation at: FoodEnTwin Symposium “Novel analytical approaches in food and environmental sciences

Volatile profiles of seasoned staves used in Balkan cooperage

The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages. The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively. The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.Abstract; [https://cherry.chem.bg.ac.rs/handle/123456789/5301

Volatile profiles of seasoned staves used in Balkan cooperage

The ageing in contact with wood is an important process for improving the aroma, color, taste and astringency of some high-quality alcoholic beverages. One of the important changes is extraction of volatile compounds (i.e. extractable compounds and gradually transformed wooden constituents) as a result of the interaction between compounds present in wood and alcoholic beverages.The aim of this study was to obtain volatile profiles of seasoned wood stave extracts and find potential markers for wood species. The following species were investigated: mulberry (Morus alba L.), Myrobalan plum (Prunus cerasifera Ehrh.), black locust (Robinia pseudoacacia L.), wild cherry (Prunus avium (L.) L.) and oak (Quercus petraea (Matt.) Liebl., and Q. robur L.). Gas chromatography with flame ionization detection (GC-FID) and gas chromatography with mass spectrometry (GC-MS) were used for qualitative and quantitative analyzes of the wood extracts, respectively.The volatile profiles of oak and other wood species were significantly different. Some of the identified compounds were proposed as potential markers for the identification of the specific wood. Oak samples were characterized by presence of many compounds, such as oak lactones, vinylguaiacol, eugenol, vanillin, propiovanillone, homovanillic acid, methyl homovanillate, syringyl propan-2-one, butyrosyringone and dihydrosynapil alcohol. In addition, isoeugenol was characteristic for pedunculate oak from Gornji Radan. On the other hand, the following compounds were characteristic of other wood samples: methylresorcinol and coumaran (mulberry); resacetophenone and o-acetyl-p-cresol (black locust); benzoic acid, 4-hydroxy-3,5-dimethoxybenzoic acid and scopoletin (Myrobalan plum); sakuranin, chrysin, tectochrysin, naringenin, pinocembrin and 2,6-dimethoxybenzoquinone and acetophenone (wild cherry). Sakuranin could be considered as potential marker for wild cherry. Our findings could be used for authenticity of wood species used for cooperage, as well as for reducing fraudulent production.Poster: [https://cherry.chem.bg.ac.rs/handle/123456789/5299