One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. 
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid.  Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type

Dabić-Zagorac, Dragana

Gašić, Uroš M.

Natić, Maja

Pergal, Marija V.

Radotić, Ksenija

Smailagić, Anita

Stanković, Mira

Veljović, Sonja

Cherry - Repository of the Faculty of Chemistry;  University of Belgrade

Phenolic profile of Morus alba L. (mulberry) barrel staves

One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (- )-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type.Izvod iz knjige apstrakata: [https://cherry.chem.bg.ac.rs/handle/123456789/2842

Dabić Zagorac, Dragana

Faculty of Chemistry Repository - Cherry

Phenolic profile of Morus alba L. (mulberry) barrel stavesAnita Smailagić1*, Dragana Dabić Zagorac1, Sonja Veljović2, Uroš Gašić3, Marija Pergal4, Mira Stanković5, Ksenija Radotić5, Maja Natić31 University of Belgrade, Innovation Center of the Faculty of Chemistry, Belgrade, Serbia 2 University of Belgrade, Institute of General and Physical Chemistry, Belgrade, Serbia3 University of Belgrade, Faculty of Chemistry, Belgrade, Serbia 4 University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Belgrade, Serbia 5 University of Belgrade, Institute for Multidisciplinary Research, Belgrade, Serbia* corresponding author: anitasmailagic@yahoo.comMaterials and methods➢ The phenolic profile of the seasoned mulberry stave sawdust originatingfrom Serbia (Figure 1) was characterized by HPLC-DAD-MS.➢ Also, fluorescence spectroscopy was used to characterize both woodsample and its extract.➢ A series of emission spectra for different excitation wavelengths in awavelength range was performed, in order to determine the number andemission profiles of components, by using advanced statistical methods.Results and discussion ➢ In mulberry wood extract were identified 30 out of 44 investigated compounds.➢ Mulberry was abundant in flavan-3-ols, flavanonols, phenolic acids, stilbenoids, flavonols andcoumarins (Figure 2).➢ Mulberry did not contain investigated isoflavones.➢ The spectral shapes are simpler for mulberry wood extract (Figure 3a) than for mulberry wood(Figure 3b), which may be addressed to the lower number of fluorophores (absence of lignin) presentin the extract comparing with wood.➢ Mulberry wood has blue shifted maximum at 420 nm, which may be addressed to a relatively lowcontent of lignin in this wood species than in some other species. The extract showed a maximum at440 nm, characteristic for the major polyphenols of oxyresveratrol and coumarin type.(a) (b)Figure 3. Fluorescence emission spectra of mulberrywood extract (a) and mulberry wood (b), measured fora series of excitation wavelengths, indicated bydifferent color lines on the graphs.Figure 2. The most abundant polyphenols inmulberry wood extract (c>1ppm)Figure 1. Mulberry stave sawdust IntroductionThe ageing process is one of the most important practices in the production of some alcoholicbeverages, which results in improved sensory characteristics. Oak is by far the most common woodused in that process. However, in order to minimize losses in volume of beverages during aging processin wood barrels, cheaper non-oak wood alternative to barrel products like shavings or staves can beused. In the choice of good alternative aging wood, the phenolic fraction was considered to be one ofthe most important parameters for evaluating quality. The aim of this research was to investigatephenolic profile of industrially dried mulberry staves originating from Serbia.020000400006000080000100000120000385 405 425 445 465 48532032533033534034535035536036537005000001000000150000020000002500000415 465 515 565360365370375380385390395400050100150200250300350400450500

One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. Traditionally, several woods such as oak and chestnut have been
used for manufacturing barrels. Oak is by far the most common wood for ageing alcoholic
beverages [1]. However, physical and mechanical properties of wood barrel, like porosity
that influence the gas exchange during ageing, can in some cases promote fast polyphenol
oxidation. That effect could be minimised using cheaper non-oak wood alternative to barrel
products like shavings or staves [2].
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. However,
according to some reports [3], polyphenols characteristic for mulberry wood were
oxyresveratrol and its glycosides, as well as coumarin glycosides. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. Extract was prepared in 60% (v/v) ethanol, reproducing the condition of ageing
process, and analysed by liquid chromatography coupled to diode-array detector and mass
spectrometry. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid. Also, fluorescence spectroscopy was used to characterize both wood sample and its
extract. Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type

Dabic Zagorac, Dragana

Gašić, Uroš

Pergal, Marija

RIMSI

Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 3    Book of abstracts   AGH International Student Conference Knowledge, Technology and Society          AGH University of Science and Technology 10-12 October 2018  Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 4 The texts of the various papers have been submitted as electronic files by the individual authors and have been processed by the publisher under supervision of the editors.      Editors: Katarzyna Styszko (AGH University of Science and Technology, Poland) Katarzyna Szramowiat (AGH University of Science and Technology, Poland) Marta Marczak (AGH University of Science and Technology, Poland) Krzysztof Sornek (AGH University of Science and Technology, Poland) Alicja Skiba (AGH University of Science and Technology, Poland)    Cover design:  Katarzyna Styk Typesetting and layout:  Anna Korzeniewska, Krzysztof Sornek    Publisher:  Wydawnictwo Instytutu Zrównoważonej Energetyki, Kraków 2018 (www.wydawnictwo.ize.org.pl)    Printed by:  Drukarnia Papillon S.C. I. Krasna R. Krasny, Krakow, Poland Copyright by:  AGH University of Science and Technology, Mickiewicza Av. 30, 30-059 Krakow, Poland    e-ISBN 978-83-944254-7-0 Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 5  Scientific Committee • Prof. Wojciech Łużny  AGH University of Science and Technology, Poland (Chairman) • Prof. Jörg Benndorf  TU Bergakademie Freiberg, University of Resources, Germany • Prof. Vincenzo Bianco  Università degli Studi di Genova, Italy • Prof. Rafał Dańko  AGH University of Science and Technology, Poland • Prof. Jacek Gądecki AGH University of Science and Technology, Poland • Prof. Stanisław Gruszczyński AGH University of Science and Technology, Poland • Prof. Wilfried Imrich  Montanuniversität Leoben, Austria • Prof. Anneliese Kasper-Giebl  Vienna University of Technology, Austria • Prof. Barbara Kasprzyk-Hordern  Bath University, United Kingdom • Prof. Oleg I. Kazanin  Saint-Petersburg Mining University, Russia • Prof. Anita Lewandowska  University of Gdansk, Poland • Prof. Andreas Ortwein  Hochschule Merseburg – University of Applied Sciences, Germany • Prof. Diana Yurievna Savon  National University of Science and Technology MISIS, Russia • Prof. Anna Siwik  AGH University of Science and Technology, Poland • Prof. Ryszard Sroka  AGH University of Science and Technology, Poland • Prof. Katarzyna Styszko  AGH University of Science and Technology, Poland • Prof. Laura Vanoli  Università degli Studi di Cassino e del Lazio Meridionale, Italy • Prof. Vincent Vignal  CNRS-Universite de Bourgogne, France • Ph.D. Paweł Bogacz  AGH University of Science and Technology, Poland • Ph.D. Elizabeth Castillo-Martinez  University of Cambridge, United Kingdom • Ph.D. Andrius Garbaras  Center for Psychical Sciences and Technology, Lithuania • Ph.D. Maciej Łukawski  Cornell University, United States • Ph.D. Magdalena Kistler  Technische Universitat Wien, Austria • Ph.D. Leszek Kurcz  AGH University of Science and Technology, Poland • Ph.D. Mariusz Ruszel  Rzeszow University of Technology, Poland Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 6  Organizing Committee • Prof. Anna Siwik  AGH UST Vice-Rector for Student Affairs, AGH UST (Chairman) • Ph.D. Leszek Kurcz  Rector’s Representative for Metallurgy, AGH UST • Ph.D. Paweł Bogacz  Rector’s Representative for Mining, AGH UST • M.Sc. Krzysztof Sornek  Faculty of Energy and Fuels, AGH UST • M.Sc. Marta Marczak  Faculty of Energy and Fuels, AGH UST • Prof. Katarzyna Styszko  Faculty of Energy and Fuels, AGH UST • Ph.D. Katarzyna Szramowiat  Faculty of Energy and Fuels, AGH UST • Ph.D. Paweł Drożdż  Faculty of Metals Engineering and Industrial Computer Science, AGH UST  • M.Sc. Anna Korzeniewska  Faculty of Energy and Fuels, AGH UST • M.Sc. Katarzyna Styk  “Zarządzanie” Student Research Group, Faculty of Mining and Geoengineering, AGH UST • Maciej Żołądek  “Eko-Energia” Student Research Group, Faculty of Energy and Fuels, AGH UST • Mikita Yakimovich  AGH UST Student Council, AGH UST             Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 7  Organizers       AGH University of Sience ad Technology       AGH Student Research Groups      “Academica” Foundation of AGH UST Students and Employees   AGH UST Student Council      “Eco-Energy”  Student Research Group  “Zarządzanie”  Student Research Group  “Redox”  Student Research Group     Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 8  Honorary Partners       Honorary Patronage  Prof. Tadeusz Słomka Rector of the AGH University  of Science and Technology  Honorary Patronage  Jarosław Gowin Minister of Science  and Higher Education  Honorary Patronage  Prof. Maciej Chorowski Director of the National Centre  for Research and Development     Honorary Patronage  Jacek Krupa Marshal of the Małopolska Region  Honorary Partnership  Prof. Jacek Majchrowski President of Krakow       Media Partners       Media Patronage  Magiczny Krakow  Media Patronage  Perspektywy.pl  Media Patronage  DlaStudenta.pl   Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 9 Financial support       Platinum Sponsor Jastrzębska Spółka Węglowa        Platinum Sponsor EIT InnoEnergy       Financial support in the frame of  Krakowskie Konferencje Naukowe 2018          Book of abstracts AGH ISC 2018 – International Student Conference: Knowledge, Technology and Society 71 Phenolic profile of Morus alba L. (mulberry) barrel staves Anita Smailagić1,*, Dragana Dabić Zagorac1, Sonja Veljović2, Uroš Gašić3, Marija Pergal4, Mira Stanković5, Ksenija Radotić5, Maja Natić3 1  University of Belgrade, Innovation Center of the Faculty of Chemistry, Belgrade, Serbia  2  University of Belgrade, Institute of General and Physical Chemistry, Belgrade, Serbia 3  University of Belgrade, Faculty of Chemistry, Belgrade, Serbia  4  University of Belgrade, Institute of Chemistry, Technology and Metallurgy, Belgrade, Serbia  5  University of Belgrade, Institute for Multidisciplinary Research, Belgrade, Serbia Keywords: Mulberry, staves, polyphenols, LC-MS, spectrofluorimetry  One of the most important practices in the production of some alcoholic beverages is ageing process. During that process, important changes occur, which results in improved sensory characteristics. Traditionally, several woods such as oak and chestnut have been used for manufacturing barrels. Oak is by far the most common wood for ageing alcoholic beverages [1]. However, physical and mechanical properties of wood barrel, like porosity that influence the gas exchange during ageing, can in some cases promote fast polyphenol oxidation. That effect could be minimised using cheaper non-oak wood alternative to barrel products like shavings or staves [2].  The phenolic fraction was considered to be one of the most important parameters for evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry heartwood hasn’t been investigated too much in order to characterize polyphenols. However, according to some reports [3], polyphenols characteristic for mulberry wood were oxyresveratrol and its glycosides, as well as coumarin glycosides. Therefore, the aim of this research was to investigate phenolic profile of industrially dried mulberry staves originating from Serbia. Extract was prepared in 60% (v/v) ethanol, reproducing the condition of ageing process, and analysed by liquid chromatography coupled to diode-array detector and mass spectrometry. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic acid. Also, fluorescence spectroscopy was used to characterize both wood sample and its extract. Characteristic emission spectrum of the wood sample showed the maximum at 420 nm, being blue shifted comparing with the maxima of most hard- and soft- wood species. This may be addressed to a relatively low content of lignin in mulberry wood. The extract showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin type.   [1]  [1] M.E. Alañón, L. Castro-Vázquez, M.C. Díaz-Maroto, I. Hermosín-Gutiérrez, M.H. Gordon, M.S. Pérez-Coello, Food Chemistry, 129 (2011) 1584–1590. [2] B. Fernández de Simón, M. Sanz, E. Cadahía, J. Martínez, E. Esteruelas, A.M. Muñoz, Food Chemistry, 143 (2014) 66–76.  [3] B. Zhang, J. Cai, C.Q. Duan, M. J. Reeves, F. He, International Journal of Molecular Sciences, 16 (2015) 6978-7014.  *) Corresponding author: anitasmailagic@yahoo.com 

One of the most important practices in the production of some alcoholic beverages is
ageing process. During that process, important changes occur, which results in improved
sensory characteristics. 
The phenolic fraction was considered to be one of the most important parameters for
evaluating quality in the choice of good alternative aging wood [3]. So far, mulberry
heartwood hasn’t been investigated too much in order to characterize polyphenols. Therefore, the aim of this
research was to investigate phenolic profile of industrially dried mulberry staves originating
from Serbia. The results showed that mulberry was abundant in oxyresveratrol, taxifolin, (-
)-catechin gallate, and phenolic acids, such as protocatechuic, p-hydroxybenzoic and ellagic
acid.  Characteristic emission spectrum of the wood sample showed the maximum at 420
nm, being blue shifted comparing with the maxima of most hard- and soft- wood species.
This may be addressed to a relatively low content of lignin in mulberry wood. The extract
showed a maximum characteristic for the major polyphenols of oxyresveratrol and coumarin
type.Poster: [https://cherry.chem.bg.ac.rs/handle/123456789/5125

http://cherry.chem.bg.ac.rs/bitstream/id/6541/AGHISC2018_BookOfAbstracts_eISBN.pdf

Phenolic profile of Morus alba L. (mulberry) barrel staves

Abstract

Similar works

Full text

Available Versions

Cherry - Repository of the Faculty of Chemistry; University of Belgrade

Faculty of Chemistry Repository - Cherry

RIMSI

Faculty of Chemistry Repository - Cherry