Fe3+-polyphenol dark complexes

Ingredients

Partidas Crushed galls, Water, White wine, Azige (FeSO4), CuSO4, Gum arabic

Preparation Steps

Original Recipe Text

The Guadalupe recipe (Table 1, p. 3) uses Partidas Crushed galls in a mixture of water and white wine in a 1:0.25 ratio (8.93 mL solvent per 1 g galls). The iron source is 'Azige' (FeSO4). It uniquely includes copper sulphate (CuSO4) in a 0.3 mass ratio. The Galls:FeSO4:Gum ratio is 1:0.6:0.3. The extraction takes 6 days with heat, followed by filtration (p. 3). The recipe also mentions stirring with a dried fig tree branch (p. 8).

Evidence

"Guadalupe | Partidas Crushed | Water:White wine 1:0.25 | Azige | 1:0.6:0.3 | CuSO4 (0.3) | 6 days Heat | Yes"

Remarks

Guadalupe displayed the highest concentration of phenolic compounds in the extract after heating (51 mg/mL) (p. 4). The addition of iron sulfate led to a massive decrease in phenolic concentration (to 6 mg/mL), possibly due to the formation of extensive insoluble organometallic networks (p. 4). Stirring with a fig branch was found to have no significant effect on the phenolic profile (p. 8).