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Effect of drying conditions on tannin, fibre and lignin levels in mature oak ( Quercus incana ) leaves
Author(s) -
Makkar Harinder Paul Singh,
Singh Bhupinder
Publication year - 1991
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.2740540302
Subject(s) - proanthocyanidin , tannin , lignin , chemistry , condensed tannin , larix gmelinii , botany , polyphenol , composition (language) , wilting , food science , horticulture , biology , larch , antioxidant , biochemistry , linguistics , philosophy
Oak ( Quercus incana Roxb) leaves are rich in tannins and produce adverse effects when fed to livestock. The effects of shade and sun drying and oven drying at 60°C and 90°C for different lengths of time (24 to 72 h) on total phenolics, condensed tannins, protein precipitation capacity, degree of polymerisation, specific activity (protein bound per unit tannins), fibre‐linked proanthocyanidins, acid and neutral detergent fibres and lignin levels in mature oak leaves were studied. Removal/inactivation of tannins was not observed on wilting or drying under several conditions. Similarly the drying conditions had no effect on fibre composition. The adverse effects on feeding fresh or dried oak leaves are expected to be of similar magnitude.