<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, Brígida</style></author><author><style face="normal" font="default" size="100%">García-Vallejo, María Concepción</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Changes in Tannic Composition of Reproduction Cork Quercus suber throughout Industrial Processing</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Agricultural and Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">ellagitannins</style></keyword><keyword><style  face="normal" font="default" size="100%">high performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">polyphenols</style></keyword><keyword><style  face="normal" font="default" size="100%">proanthocyanidins</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus suber</style></keyword><keyword><style  face="normal" font="default" size="100%">Tannins</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1998///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1021/jf9709360</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">2332 - 2336</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Tannic composition was studied in reproduction cork samples from three different trees of Spanish Quercus suber and at different industrial processing stages. The ellagitannins, roburins A and E, grandinin, vescalagin, and castalagin, were identified and quantified by HPLC. Global evaluations of tannins were also carried out, using classical chemical methods. The group of hydrolyzable tannins was the most abundant in the tannic extract in all samples; among them, castalagin was the main component, followed by vescalagin, grandinin, roburin E, and, to a much lesser extent, roburin A. The changes in tannic composition throughout the industrial processing are mainly related to the boiling process and are more pronounced in total phenol and proanthocyanidin contents than in individual ellagitannins content. Vescalagin and roburins A and E were selected as those variables that provided the greatest discrimination among stages. Important differences in the ellagitannin contents were observed among the trees studied, all of the ellagitannins being discriminant variables in this case. Keywords: Quercus suber; cork; tannins; ellagitannins; proanthocyanidins; polyphenols; high-performance liquid chromatography</style></abstract><issue><style face="normal" font="default" size="100%">6</style></issue><notes><style face="normal" font="default" size="100%">doi: 10.1021/jf9709360doi: 10.1021/jf9709360The following values have no corresponding Zotero field:&lt;br/&gt;publisher: American Chemical Society</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, Brígida</style></author><author><style face="normal" font="default" size="100%">García-Vallejo, María Concepción</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Changes in Tannic Composition of Reproduction Cork Quercus suber throughout Industrial Processing</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Agricultural and Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">ellagitannins</style></keyword><keyword><style  face="normal" font="default" size="100%">high performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">polyphenols</style></keyword><keyword><style  face="normal" font="default" size="100%">proanthocyanidins</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus suber</style></keyword><keyword><style  face="normal" font="default" size="100%">Tannins</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><publisher><style face="normal" font="default" size="100%">American Chemical Society</style></publisher><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">2332-2336</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Tannic composition was studied in reproduction cork samples from three different trees of Spanish Quercus suber and at different industrial processing stages. The ellagitannins, roburins A and E, grandinin, vescalagin, and castalagin, were identified and quantified by HPLC. Global evaluations of tannins were also carried out, using classical chemical methods. The group of hydrolyzable tannins was the most abundant in the tannic extract in all samples; among them, castalagin was the main component, followed by vescalagin, grandinin, roburin E, and, to a much lesser extent, roburin A. The changes in tannic composition throughout the industrial processing are mainly related to the boiling process and are more pronounced in total phenol and proanthocyanidin contents than in individual ellagitannins content. Vescalagin and roburins A and E were selected as those variables that provided the greatest discrimination among stages. Important differences in the ellagitannin contents were observed among the trees studied, all of the ellagitannins being discriminant variables in this case. Keywords: Quercus suber; cork; tannins; ellagitannins; proanthocyanidins; polyphenols; high-performance liquid chromatography</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1021/jf9709360</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1021/jf9709360</style></research-notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">Garcia-Vallejo, Maria Conceptión</style></author><author><style face="normal" font="default" size="100%">Gonźalez-Adrados, José Ramón</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Chemical Characterization of Reproduction Cork from Spanish Quercus Suber</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Wood Chemistry and Technology</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">chemical composition</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">suberin</style></keyword><keyword><style  face="normal" font="default" size="100%">waxes (voyant)</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1998///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1080/02773819809349592</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">18</style></volume><pages><style face="normal" font="default" size="100%">447 - 469</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Abstract The chemical composition of Quercus suber reproduction cork was studied in planks from three different trees at different stages of their industrial processing and in samples collected in seven locations in the three main Spanish production areas. Extracts in chloroform, methanol and water, ne[ugrave]tral and acid fractions of waxes, suberin, lignin, holocellulose and pentosans, and polyphenols (low molecular weight polyphenols and tannins), were quantified. Suberin was the main component in all the samples, followed by lignin and holocellulose in lower concentrations. The most affected variables throughout the industrial processing were: lignin, chloroform and water extracts and the acid fraction of waxes. These variables did not allow one to distinguish the studied trees, which are differentiated by the percentages of methanol extracts, the tannic fraction of polyphenols, the free of suberin residue and the holocellulose content. Four variables were selected as those which provided the greatest discrimination among provenances: methanol extract, low molecular weight polyphenols, desuberinized residue and acid fraction of waxes. However, the studied populations can not be clearly distinguished by their chemical composition and no relationship was found between geographical proximity of their provenances and chemical resemblance.</style></abstract><issue><style face="normal" font="default" size="100%">4</style></issue><notes><style face="normal" font="default" size="100%">doi: 10.1080/02773819809349592doi: 10.1080/02773819809349592The following values have no corresponding Zotero field:&lt;br/&gt;publisher: Taylor &amp; Francis</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">Garcia-Vallejo, Maria Conceptión</style></author><author><style face="normal" font="default" size="100%">Gonźalez-Adrados, José Ramón</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Chemical Characterization of Reproduction Cork from Spanish Quercus Suber</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Wood Chemistry and Technology</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">chemical composition</style></keyword><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">suberin</style></keyword><keyword><style  face="normal" font="default" size="100%">waxes (voyant)</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><publisher><style face="normal" font="default" size="100%">Taylor &amp; Francis</style></publisher><volume><style face="normal" font="default" size="100%">18</style></volume><pages><style face="normal" font="default" size="100%">447-469</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Abstract The chemical composition of Quercus suber reproduction cork was studied in planks from three different trees at different stages of their industrial processing and in samples collected in seven locations in the three main Spanish production areas. Extracts in chloroform, methanol and water, ne[ugrave]tral and acid fractions of waxes, suberin, lignin, holocellulose and pentosans, and polyphenols (low molecular weight polyphenols and tannins), were quantified. Suberin was the main component in all the samples, followed by lignin and holocellulose in lower concentrations. The most affected variables throughout the industrial processing were: lignin, chloroform and water extracts and the acid fraction of waxes. These variables did not allow one to distinguish the studied trees, which are differentiated by the percentages of methanol extracts, the tannic fraction of polyphenols, the free of suberin residue and the holocellulose content. Four variables were selected as those which provided the greatest discrimination among provenances: methanol extract, low molecular weight polyphenols, desuberinized residue and acid fraction of waxes. However, the studied populations can not be clearly distinguished by their chemical composition and no relationship was found between geographical proximity of their provenances and chemical resemblance.</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1080/02773819809349592</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1080/02773819809349592</style></research-notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">García-Vallejo, María Concepción</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, Brígida</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Agricultural and Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">coumarins</style></keyword><keyword><style  face="normal" font="default" size="100%">ellagitannins</style></keyword><keyword><style  face="normal" font="default" size="100%">high-performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">phenolic acids and aldehydes</style></keyword><keyword><style  face="normal" font="default" size="100%">polyphenols</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus suber</style></keyword><keyword><style  face="normal" font="default" size="100%">Tannins</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year></dates><publisher><style face="normal" font="default" size="100%">American Chemical Society</style></publisher><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">3166-3171</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Polyphenolic composition was studied by HPLC and classical chemical methods in reproduction cork 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 main component in the ether soluble fraction, and the group of hydrolyzable tannins, and among them castalagin, was the most abundant in the tannic extract in all the samples. Although there was an important variability among provenances, no significant differences were found in the total tannin content and in the individual content of each ellagitannin. However, gallic and caffeic acids and protocatechuic aldehyde provided the greatest discrimination among provenances. Keywords: Quercus suber; cork; polyphenols; tannins; phenolic acids and aldehydes; coumarins; ellagitannins; high-performance liquid chromatography</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1021/jf970863k</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1021/jf970863k</style></research-notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">García-Vallejo, María Concepción</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, Brígida</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Agricultural and Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">coumarins</style></keyword><keyword><style  face="normal" font="default" size="100%">ellagitannins</style></keyword><keyword><style  face="normal" font="default" size="100%">high-performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">phenolic acids and aldehydes</style></keyword><keyword><style  face="normal" font="default" size="100%">polyphenols</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus suber</style></keyword><keyword><style  face="normal" font="default" size="100%">Tannins</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1998</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1998///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1021/jf970863k</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">46</style></volume><pages><style face="normal" font="default" size="100%">3166 - 3171</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Polyphenolic composition was studied by HPLC and classical chemical methods in reproduction cork 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 main component in the ether soluble fraction, and the group of hydrolyzable tannins, and among them castalagin, was the most abundant in the tannic extract in all the samples. Although there was an important variability among provenances, no significant differences were found in the total tannin content and in the individual content of each ellagitannin. However, gallic and caffeic acids and protocatechuic aldehyde provided the greatest discrimination among provenances. Keywords: Quercus suber; cork; polyphenols; tannins; phenolic acids and aldehydes; coumarins; ellagitannins; high-performance liquid chromatography</style></abstract><issue><style face="normal" font="default" size="100%">8</style></issue><notes><style face="normal" font="default" size="100%">doi: 10.1021/jf970863kdoi: 10.1021/jf970863kThe following values have no corresponding Zotero field:&lt;br/&gt;publisher: American Chemical Society</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">García-Vallejo, María Concepción</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, Brígida</style></author><author><style face="normal" font="default" size="100%">González Adrados, José Ramón</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Low Molecular Weight Polyphenols in Cork of Quercus suber</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Agricultural and Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">coumarins</style></keyword><keyword><style  face="normal" font="default" size="100%">high- performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">phenolic acids and aldehydes</style></keyword><keyword><style  face="normal" font="default" size="100%">polyphenols</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus suber</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1997</style></year><pub-dates><date><style  face="normal" font="default" size="100%">1997///</style></date></pub-dates></dates><urls><web-urls><url><style face="normal" font="default" size="100%">http://dx.doi.org/10.1021/jf960486w</style></url></web-urls></urls><volume><style face="normal" font="default" size="100%">45</style></volume><pages><style face="normal" font="default" size="100%">2695 - 2700</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Low molecular weight polyphenols were studied by HPLC in samples of cork from different trees of Spanish Quercus suber and at different industrial processing stages. Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, and aesculetin and scopoletin were identified and quantified. Ellagic acid was the main component in all of the samples, followed by the rest of the phenolic acids, which had very much lower concentrations. Four components, caffeic, ferulic, and protocatechuic acids and vanillin, were selected as those that provided the greatest differences among the trees studied. In relation to the four industrial processing stages considered, marked differences were observed between the first two stages, stripping and first rest, and the stages after boiling. In this case, the discriminant variables were coniferaldehyde, sinapaldehyde, and ellagic acid. Keywords: Quercus suber; cork; polyphenols; phenolic acids and aldehydes; coumarins; high-performance liquid chromatography</style></abstract><issue><style face="normal" font="default" size="100%">7</style></issue><notes><style face="normal" font="default" size="100%">doi: 10.1021/jf960486wdoi: 10.1021/jf960486wThe following values have no corresponding Zotero field:&lt;br/&gt;publisher: American Chemical Society</style></notes></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Conde, Elvira</style></author><author><style face="normal" font="default" size="100%">Cadahía, Estrella</style></author><author><style face="normal" font="default" size="100%">García-Vallejo, María Concepción</style></author><author><style face="normal" font="default" size="100%">Fernández de Simón, Brígida</style></author><author><style face="normal" font="default" size="100%">González Adrados, José Ramón</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Low Molecular Weight Polyphenols in Cork of Quercus suber</style></title><secondary-title><style face="normal" font="default" size="100%">Journal of Agricultural and Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Cork</style></keyword><keyword><style  face="normal" font="default" size="100%">coumarins</style></keyword><keyword><style  face="normal" font="default" size="100%">high- performance liquid chromatography</style></keyword><keyword><style  face="normal" font="default" size="100%">phenolic acids and aldehydes</style></keyword><keyword><style  face="normal" font="default" size="100%">polyphenols</style></keyword><keyword><style  face="normal" font="default" size="100%">Quercus suber</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">1997</style></year></dates><publisher><style face="normal" font="default" size="100%">American Chemical Society</style></publisher><volume><style face="normal" font="default" size="100%">45</style></volume><pages><style face="normal" font="default" size="100%">2695-2700</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">Low molecular weight polyphenols were studied by HPLC in samples of cork from different trees of Spanish Quercus suber and at different industrial processing stages. Gallic, protocatechuic, vanillic, caffeic, ferulic, and ellagic acids; protocatechuic, vanillic, coniferylic, and sinapic aldehydes, and aesculetin and scopoletin were identified and quantified. Ellagic acid was the main component in all of the samples, followed by the rest of the phenolic acids, which had very much lower concentrations. Four components, caffeic, ferulic, and protocatechuic acids and vanillin, were selected as those that provided the greatest differences among the trees studied. In relation to the four industrial processing stages considered, marked differences were observed between the first two stages, stripping and first rest, and the stages after boiling. In this case, the discriminant variables were coniferaldehyde, sinapaldehyde, and ellagic acid. Keywords: Quercus suber; cork; polyphenols; phenolic acids and aldehydes; coumarins; high-performance liquid chromatography</style></abstract><notes><style face="normal" font="default" size="100%">doi: 10.1021/jf960486w</style></notes><research-notes><style face="normal" font="default" size="100%">doi: 10.1021/jf960486w</style></research-notes></record></records></xml>