Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances

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• 作者：Elvira Conde ; Estrella Cadahí ; a ; Marí ; a Concepció ; n Garcí ; a-Vallejo ; and Brí ; gida Fern&aacute ; ndez de Simó ; n
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1998
• 出版时间：August 1998
• 年：1998
• 卷：46
• 期：8
• 页码：3166 - 3171
• 全文大小：73K
• 年卷期：v.46,no.8(August 1998)
• ISSN：1520-5118

文摘

Polyphenolic composition was studied by HPLC and classical chemical methods in reproductioncork of Quercus suber from different Spanish provenances. The low molecular weight polyphenols(gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferyl,and sinapic aldehydes; and aesculetin and scopoletin) and the ellagitannins (roburins A and E,grandinin, vescalagin, and castalagin) were identified and quantified. Ellagic acid was the maincomponent in the ether soluble fraction, and the group of hydrolyzable tannins, and among themcastalagin, was the most abundant in the tannic extract in all the samples. Although there was animportant variability among provenances, no significant differences were found in the total tannincontent and in the individual content of each ellagitannin. However, gallic and caffeic acids andprotocatechuic aldehyde provided the greatest discrimination among provenances.Keywords: Quercus suber; cork; polyphenols; tannins; phenolic acids and aldehydes; coumarins;ellagitannins; high-performance liquid chromatography