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Lucerne tannins. II. Isolation of tannins from lucerne, their nature and influence on the digestive enzymes in vitro
Author(s) -
Milić Božidar Lj.,
Stojanović Srdjan,
Vučurević Nada
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740231003
Subject(s) - amberlite , chemistry , tannin , digestion (alchemy) , tannic acid , gallic acid , food science , starch , lipase , enzyme , bran , biochemistry , polyphenol , chromatography , organic chemistry , antioxidant , raw material , adsorption
Tannic substances were isolated from dehydrated lucerne meal and it was found that they contained free gallic acid, gallotannins and flavanols. In the procedure for their isolation, cation and anion exchange resins, Amberlite IR‐120 and Amberlite IR‐45, were used. The isolated tannin was tested as an inhibitor of tryptic digestion of casein, L ‐amylolytic digestion of starch and lipase enzymes. In in vitro studies it was found that the isolated tannin has a high inhibitory action on digestive enzymes.