Premium
Changes in tannin content, polymerisation and protein precipitation capacity in oak ( Quercus incana ) leaves with maturity
Author(s) -
Makkar Harinder Paul S,
And Rajinder K Dawra,
Singh Bhupinder
Publication year - 1988
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.2740440403
Subject(s) - proanthocyanidin , tannin , chemistry , condensed tannin , precipitation , botany , maturity (psychological) , polyphenol , food science , biology , biochemistry , antioxidant , psychology , developmental psychology , physics , meteorology
Changes in the content of total phenolics, condensed tannins, proanthocyanidins and flavan‐4‐ols, the degree of polymerisation, the protein precipitation capacity, the protein‐precipitable phenolic content and the specific activity (protein: tannin in the complex) were determined in Quercus incana leaves with maturity. Total phenolic content and protein precipitation capacity decreased whereas the levels of condensed tannins, proanthocyanidins, flavan‐4‐ols and degree of polymerisation increased with maturation. The protein‐precipitable phenolic content was highest in young leaves and decreased as leaves matured. The specific activity decreased slightly. The results suggest that young leaves would be more toxic to livestock than mature leaves.