Hydrothermal hydrolysis of sweet chestnut (Castanea sativa) tannins

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Published: Jul 20, 2020
DOI: https://doi.org/10.2298/JSC190711108G
Keywords:
sweet chestnut subcritical water ellagitannins ellagic acid gallic acid

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Tanja Gagić
Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor
https://orcid.org/0000-0003-0331-3531
Željko Knez
Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor and Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor
Mojca Škerget
Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor

Abstract

Sweet chestnut tannins were treated with subcritical water at tem­pe­ratures from 120 to 300 °C for reaction times of 15, 30 and 60 min. A great influence of temperature and reaction time on the product yield was noticed. Spectrophotometric methods were used to determine the total tannins, phenols and carbohydrates contents and antioxidant activity. Furthermore, vescalin, castalin, vescalagin, castalagin, 1-O-galloyl castalagin, gallic, ellagic and feru­lic acids were analysed by HPLC. The results obtained from hydrothermal hyd­rolysis were compared to results from acid hydrolysis. Finally, the reaction parameters of the hydrothermal hydrolysis process were optimized aimed at obtaining a product with a high concentration of ellagic acid. The optimal con­ditions for obtaining the highest concentration of ellagic acid of 29.55 % were 250 °C and 5 min. The concentration of ellagic acid in tannin extract obtained by acid hydrolysis was 8.19 %.

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How to Cite
[1]
T. Gagić, Željko Knez, and M. Škerget, “Hydrothermal hydrolysis of sweet chestnut (Castanea sativa) tannins”, J. Serb. Chem. Soc., vol. 85, no. 7, pp. 867–881, Jul. 2020.
Issue
Vol. 85 No. 7 (2020)
Section
Biochemistry & Biotechnology

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