Recovery of added value compounds from cork industry by-products

Reis, Sofia F.; Lopes, Paulo; Roseira, Isabel; Cabral, Miguel; Mateus, Nuno; Freitas, Víctor de

doi:10.1016/j.indcrop.2019.111599

Cited by 20 publications

(38 citation statements)

References 26 publications

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“…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.…”

Section: Phenolic Compositionmentioning

confidence: 93%

“…Specially, polyphenols from Quercus suber L. have been associated with beneficial health effects linked to hydrolysable tannins and phenolic compounds with low molecular weight [15]. Recent research valorized cork powder and granulates from a phenolic point of view [12], however, little research focused on the recovery of valuable aromatic compounds. On the other hand, a great number of works are related to the offflavors or cork-taint compounds in wine [16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

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

Mislata

Puxeu

Ferrer‐Gallego

2020

Foods

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The characterization of natural waste sources is the first step on the reutilization process, circular economy, and global sustainability. In this work, the aromatic composition and bioactive compounds related to beneficial health effects from cork stoppers and cork by-products were assessed in order to add value to these wastes. Twenty-three aromatic compounds with industrial interest were quantified by gas chromatography coupled mass spectrometry GC–MS in both samples. Vanillins and volatile phenols were the most abundant aromatic families. Other aromatic compounds, such as aldehydes, lactones, terpenols, and alcohols, were also determined. Furthermore, the phenolic composition and the antioxidant activity were also evaluated. Overall, extracts showed high aromatic and antioxidant potential to be further used in different industrial fields. The recovery of these valuable compounds from cork stoppers and cork by-products helps to reuse them in agricultural, cosmetic, pharmaceutical, or food industries.

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Section: Phenolic Compositionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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

Mislata

Puxeu

Ferrer‐Gallego

2020

Foods

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“…1%) [ 6 ]. There has been growing interest in the extractives present in cork and cork by-products, more specifically in the bioactive compounds, such as polyphenols and triterpenoids (e.g., friedelin), for their anti-inflammatory, anti-cancer, anti-oxidative, anti-viral, anti-fungal, and anti-bacterial properties [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Cork Using Subcritical Water

et al. 2020

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Granulated cork was submitted to subcritical water extraction/hydrolysis in a semi-continuous reactor at temperatures in the range of 120–200 °C and with a constant pressure of 100 bar. The influence of temperature on the composition of the cork extracts obtained was assessed—namely, their content of carbohydrates and phenolics. The extraction yield increased with the temperature, and this was associated with the decrease in the dielectric constant of water and the increase in its ionic product. Extracts composed of up to 36% phenolics were obtained at temperatures of up to 120 °C, with an antioxidant activity only two times lower than that of pure gallic acid, but in low amounts. Assays at higher temperatures generated extracts richer in carbohydrates and with a phenolics content of ca. 20 wt.% in comparatively far higher amounts. Neither the amount of suberin nor its structure were affected by the subcritical water treatment.

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“…It is possible that hydrolyzable tannins have been underestimated and unidentified since this study has addressed LMW polyphenols. Recently, new ellagitannins were identified in similar amounts to LMW polyphenols when optimizing the extraction focusing this group of polyphenols . Condensed tannins have also been detected in cork extracts but little information is available on these compounds; , yet, evidence of the presence of condensed tannins linked to ellagitannins has been recently reported .…”

Section: Introductionmentioning

confidence: 99%

“…Recently, new ellagitannins were identified in similar amounts to LMW polyphenols when optimizing the extraction focusing this group of polyphenols . Condensed tannins have also been detected in cork extracts but little information is available on these compounds; , yet, evidence of the presence of condensed tannins linked to ellagitannins has been recently reported . Beyond the structural polysaccharides identified in cork, such as cellulose and hemicelluloses (4- O -methylglucoronoxylans, arabino-4- O -methylglucoronoxylans, and 4- O -methylglucoronoxylans-arabinogalactoglucoxylans), pectic polysaccharides were also reported as being present in cork. − Although pectic compounds have never been reported to occur as migration compounds, these types of polysaccharides may be easily removed from cork without affecting the cellular structure of cork and its mechanical properties.…”

Section: Introductionmentioning

confidence: 99%

Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution

Reis

Coelho

Evtuguin

et al. 2020

J. Agric. Food Chem.

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Ellagitannins, condensed tannins, and pectic-derived polysaccharides were removed from natural cork stoppers using hydroalcoholic solution. Two main populations of migrated compounds were determined; the major one with molecular weight (M W ) between 0.2 and 1 kDa and the second with 2.1 kDa and polydispersity of 1.3. Two residual populations mainly composed of condensed tannins were also observed between 2.5 and 4.5 kDa and higher than 15 kDa. Simple, C-glycosidic, complex, and oligomeric ellagitannins were identified by high-performance liquid chromatography−diode array detection/electrospray ionizationmass spectrometry (HPLC−DAD/ESI-MS). Ellagitannins linked to condensed tannins and some pectic-derived polysaccharides were also tentatively identified by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-ToF-MS). This preliminary work opens an opportunity for the cork stoppers industry due to the relevance of this type of compounds on the astringency and bitterness of wines.

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Recovery of added value compounds from cork industry by-products

Cited by 20 publications

References 26 publications

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

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

Valorization of Cork Using Subcritical Water

Migration of Tannins and Pectic Polysaccharides from Natural Cork Stoppers to the Hydroalcoholic Solution

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