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Analysis of condensed tannins using acidified vanillin
Author(s) -
Broadhurst Richard B.,
Jones William T.
Publication year - 1978
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.2740290908
Subject(s) - vanillin , tannin , condensed tannin , proanthocyanidin , chemistry , adduct , chromatography , hydrolyzable tannin , organic chemistry , food science , polyphenol , antioxidant
The acidified vanillin method for determination of plant tannins has been reassessed. Excluding light and controlling the temperature of the reaction mixture increased the colour stability of the vanillin tannin adduct. Selection of optimum concentrations of reactants and solvents enabled the method to be used in the range 5‐500 μg of condensed tannin with a precision and accuracy greater than 1 μg.