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Determination of condensed tannins in complexes with fibre and proteins
Author(s) -
Makkar Harinder P S,
Singh Bhupinder
Publication year - 1995
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.2740690119
Subject(s) - proanthocyanidin , chemistry , biophysics , biochemistry , food science , biology , polyphenol , antioxidant
The levels of condensed tannins in tannin‐protein complexes dried at 50°C or at 100°C for 2 h, 4 h and 24 h, determined by butanol‐HCl reagent, were significantly lower compared to those in freeze‐dried or undried complexes. On the other hand, condensed tannins in the fibre fractions (neutral detergent fibre and acid detergent fibre) were statistically similar in samples freeze‐dried or dried at 50°C. Significantly lower levels of condensed tannins were observed in fibre fractions dried at 100°C as compared to freeze‐dried fibre fractions. The results suggest that for accurate determination of condensed tannins bound to fibre fractions or present as tannin‐protein complexes, the fibre fractions or the samples containing tannin‐protein complexes should be freeze‐dried.