Table 2 Preparation protocols employed in the preparation of OG extracts and the related Fe-polyphenolic complexes

From: Non-destructive analyses of iron-polyphenolic complexes for reconstructing iron-gall inks historical recipes

 

Extract preparation

Fe-polyphenolic complex preparation

Recipe

Ex. Solvent (mL)

OG (g)

Additive (g)

Procedure

OG : Fea (w:w)

g OG in 10 mL of extractb

mL of Fe solution to addc

Montpellier (OG-Ex)

35 (water)

1

/

Moderate stirring at RT for 3 days. Rotary evaporated to reduce the volume up to ¼.

Filtration.

1.5 : 1

1.14

3.05

Madrid (OGWW-Ex and OGRW-Ex)

18 (wine)

1

/

Moderate stirring at RT for 9 days. Filtration.

1 : 1

0.56

2.24

Cordoba (OGP-Ex)

26.2 (water)

1

0.5 (pomegranate)

Moderate stirring at RT for 8 days.

Filtration.

1 : 1

0.39

1.54

  1. aOG : Fe denotes the mass ratio between the starting OG and FeSO₄·7H₂O.
  2. b The content in weight of OG in the extract is calculated considering the final volumes reported above.
  3. cIn this column, the mL of a 0.250 mg/mL solution of FeSO₄·7H₂O to be added to the 10 mL extract solution are reported.
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