In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes

Abstract Iron-gall ink is one of the most important inks in the history of western civilization. The deep black colour results from Fe3+ complexes with phenolic compounds available in gall extracts. Unfortunately, it induces the degradation of both ink and support over time. Furthermore, our knowled...

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Autores principales:	Natércia Teixeira, Paula Nabais, Victor de Freitas, João A. Lopes, Maria J. Melo
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/d82875d8c52d42ec8a6ec86fb1252360
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spelling	oai:doaj.org-article:d82875d8c52d42ec8a6ec86fb12523602021-12-02T15:27:12ZIn-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes10.1038/s41598-021-87969-32045-2322https://doaj.org/article/d82875d8c52d42ec8a6ec86fb12523602021-04-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-87969-3https://doaj.org/toc/2045-2322Abstract Iron-gall ink is one of the most important inks in the history of western civilization. The deep black colour results from Fe3+ complexes with phenolic compounds available in gall extracts. Unfortunately, it induces the degradation of both ink and support over time. Furthermore, our knowledge of these complex molecular structures is limited. This work aims to overcome this gap, revealing essential information about the complex structures of these pigments and dyes that will create a breakthrough in the next generation of conservation treatments. It presents the first in-depth phenolic identification and quantification of extracts and inks, prepared with and without gum arabic (an essential additive in medieval recipes). Five representative Iberian recipes were selected and prepared. Their phenolic profile was analysed by HPLC–DAD and HPLC–ESI–MS, which revealed that the phenolic compounds present in higher concentration, in the gall extracts, are pentagalloylglucose and hexagalloylglucose (0.15 ± 0.01–32 ± 3 mg/mL), except for one recipe, in which gallic acid is the main phenolic. The influence of the ingredients is also discussed by deconstructing the recipes: extracts of additives as pomegranate peel and solvents used in the extraction of the galls (vinegar and white wine) were characterized.Natércia TeixeiraPaula NabaisVictor de FreitasJoão A. LopesMaria J. MeloNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Natércia Teixeira Paula Nabais Victor de Freitas João A. Lopes Maria J. Melo In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes
description	Abstract Iron-gall ink is one of the most important inks in the history of western civilization. The deep black colour results from Fe3+ complexes with phenolic compounds available in gall extracts. Unfortunately, it induces the degradation of both ink and support over time. Furthermore, our knowledge of these complex molecular structures is limited. This work aims to overcome this gap, revealing essential information about the complex structures of these pigments and dyes that will create a breakthrough in the next generation of conservation treatments. It presents the first in-depth phenolic identification and quantification of extracts and inks, prepared with and without gum arabic (an essential additive in medieval recipes). Five representative Iberian recipes were selected and prepared. Their phenolic profile was analysed by HPLC–DAD and HPLC–ESI–MS, which revealed that the phenolic compounds present in higher concentration, in the gall extracts, are pentagalloylglucose and hexagalloylglucose (0.15 ± 0.01–32 ± 3 mg/mL), except for one recipe, in which gallic acid is the main phenolic. The influence of the ingredients is also discussed by deconstructing the recipes: extracts of additives as pomegranate peel and solvents used in the extraction of the galls (vinegar and white wine) were characterized.
format	article
author	Natércia Teixeira Paula Nabais Victor de Freitas João A. Lopes Maria J. Melo
author_facet	Natércia Teixeira Paula Nabais Victor de Freitas João A. Lopes Maria J. Melo
author_sort	Natércia Teixeira
title	In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes
title_short	In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes
title_full	In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes
title_fullStr	In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes
title_full_unstemmed	In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes
title_sort	in-depth phenolic characterization of iron gall inks by deconstructing representative iberian recipes
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/d82875d8c52d42ec8a6ec86fb1252360
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In-depth phenolic characterization of iron gall inks by deconstructing representative Iberian recipes

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