Migration of phenolic compounds from different cork stoppers to wine model solutions: antioxidant and biological relevance

Aromatic Potential and Bioactivity of Cork Stoppers and Cork By-Products

“…Figure 5A shows that B and C granulates had higher antioxidant activity compared with the larger A granulate. Likewise, the three types of granulates obtained similar antioxidant activity after all maceration times, as reported Azevedo and co-workers, who observed no significant differences in wine model solution at different times when bottling with different cork stoppers [20]. With respect to the corks ( Figure 5B), in general, the same trend is observed in all types of corks.…”

“…After 15 days of maceration, the phenolic composition in cork stoppers increased in all cases from 10 µg/g to 65 µg/gin in the C sample. Other authors observed differences in the phenolic extraction depending on the type of cork stopper, granulate, and powder [12,20,49]. Further research should be done to optimize time of extraction and methods.…”

“…The cork stoppers dimensions were 30 × 50 mm for all samples. To determine the migration of the phenolic compounds from granulates and cork samples to model solution, a liquid-liquid extraction with ethyl acetate was made according to Azevedo et al [20]. Briefly, 30 g of each sample (cork stoppers and granulates) was weighted in glass jars and macerated in 1 L of hydro alcoholic solution.…”

“…A Zorbax Eclipse Plus C18 column (3.5 µm, 150 × 4.6 mm) was used. The chromatographic conditions were used according to Azevedo et al (2014) [20]. Briefly, solvent A was 0.1% of acetic acid in water, Foods 2020, 9, 133 4 of 13 solvent B was acetic acid, acetonitrile, and water (1:20:79, v/v/v).…”

“…In addition, this antioxidant capacity could also be due to the aromatic composition of the corks studied, especially to the high concentrations of vanillin (170 µg/g), which is considered a natural bioactive component of cork [15,55]. According to Azevedo et al, the amounts of gallic acid, protocatechuic acid, protocatechuic aldehyde, and vanillin in cork samples appear to be crucial for the antioxidant activity [20].…”