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Título
Understanding the ellagitannin extraction process from oak wood
Autor(es)
Materia
Oak ellagitannins
Extractability
Kinetic model
Oak chips
Toasting
Model wine solution
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2015
Resumen
[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.
URI
ISSN
0040-4020
DOI
10.1016/j.tet.2014.10.047
Versión del editor
Colecciones
- GIP. Artículos [86]