Understanding the ellagitannin extraction process from oak wood

[EN] The extractability of the main oak ellagitannins has been studied in five model solutions containing different types of oak chips (two sizes and different toasting degrees for each size). A new extraction kinetic model has been proposed from the quantitative experimental results obtained by mea...

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Autores: García Estévez, Ignacio, Alcalde Eon, Cristina, Le Grottaglie, L., Rivas Gonzalo, Julián C., Escribano Bailón, María Teresa
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/141119
Acceso en línea:http://hdl.handle.net/10366/141119
Access Level:acceso abierto
Palabra clave:Oak ellagitannins
Extractability
Kinetic model
Oak chips
Toasting
Model wine solution
2417.17 Nutrición Vegetal
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spelling Understanding the ellagitannin extraction process from oak woodGarcía Estévez, IgnacioAlcalde Eon, CristinaLe Grottaglie, L.Rivas Gonzalo, Julián C.Escribano Bailón, María TeresaOak ellagitanninsExtractabilityKinetic modelOak chipsToastingModel wine solution2417.17 Nutrición Vegetal[EN] The extractability of the main oak ellagitannins has been studied in five model solutions containing different types of oak chips (two sizes and different toasting degrees for each size). A new extraction kinetic model has been proposed from the quantitative experimental results obtained by means of HPLCeESI-MS/MS-multiple reaction monitoring method. The model considers an initial extraction (i.e., washing step) followed by a diffusion step, which involves two different processes that follow first-order kinetics at different rates. Differences in the extractability of the ellagitannins in the different model solutions have been observed and explained on the basis of the kinetic model here proposed.202020202015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/141119reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1411192026-06-07T06:28:51Z
dc.title.none.fl_str_mv Understanding the ellagitannin extraction process from oak wood
title Understanding the ellagitannin extraction process from oak wood
spellingShingle Understanding the ellagitannin extraction process from oak wood
García Estévez, Ignacio
Oak ellagitannins
Extractability
Kinetic model
Oak chips
Toasting
Model wine solution
2417.17 Nutrición Vegetal
title_short Understanding the ellagitannin extraction process from oak wood
title_full Understanding the ellagitannin extraction process from oak wood
title_fullStr Understanding the ellagitannin extraction process from oak wood
title_full_unstemmed Understanding the ellagitannin extraction process from oak wood
title_sort Understanding the ellagitannin extraction process from oak wood
dc.creator.none.fl_str_mv García Estévez, Ignacio
Alcalde Eon, Cristina
Le Grottaglie, L.
Rivas Gonzalo, Julián C.
Escribano Bailón, María Teresa
author García Estévez, Ignacio
author_facet García Estévez, Ignacio
Alcalde Eon, Cristina
Le Grottaglie, L.
Rivas Gonzalo, Julián C.
Escribano Bailón, María Teresa
author_role author
author2 Alcalde Eon, Cristina
Le Grottaglie, L.
Rivas Gonzalo, Julián C.
Escribano Bailón, María Teresa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Oak ellagitannins
Extractability
Kinetic model
Oak chips
Toasting
Model wine solution
2417.17 Nutrición Vegetal
topic Oak ellagitannins
Extractability
Kinetic model
Oak chips
Toasting
Model wine solution
2417.17 Nutrición Vegetal
description [EN] The extractability of the main oak ellagitannins has been studied in five model solutions containing different types of oak chips (two sizes and different toasting degrees for each size). A new extraction kinetic model has been proposed from the quantitative experimental results obtained by means of HPLCeESI-MS/MS-multiple reaction monitoring method. The model considers an initial extraction (i.e., washing step) followed by a diffusion step, which involves two different processes that follow first-order kinetics at different rates. Differences in the extractability of the ellagitannins in the different model solutions have been observed and explained on the basis of the kinetic model here proposed.
publishDate 2015
dc.date.none.fl_str_mv 2015
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/141119
url http://hdl.handle.net/10366/141119
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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