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The structure of tannins of some edible fruits
Author(s) -
Foo Lai Yeap,
Porter Lawrence J.
Publication year - 1981
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.2740320712
Subject(s) - proanthocyanidin , rubus , hydrolyzable tannin , chemistry , genus , botany , tannin , condensed tannin , food science , biology , polyphenol , organic chemistry , antioxidant
The tannins of 20 species of edible fruits are described. The majority contain condensed tannins (polymeric proanthocyanidins) whose structural units and number average molecular weight have been determined. Some fruits contain both condensed and hydrolysable, or hydrolysable tannins alone—notably those in the genus Rubus . The structures of tannins in the fruit and leaves are compared in several cases.