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Isolation and Description of the Pectinase‐Inhibiting Tannins of Grape Leaves
Author(s) -
PORTER WILLIAM L.,
SCHWARTZ JOSEPH H.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00119.x
Subject(s) - tannin , gallic acid , chemistry , pectinase , chloroform , extraction (chemistry) , polyphenol , food science , hydrolyzable tannin , chromatography , proanthocyanidin , condensed tannin , biochemistry , enzyme , antioxidant
SUMMARY Studies were continued on the tannin in Muscadine grape leaves previously reported to have inhibitory activity toward peetinase and cellnlase. The tannin was isolated and purified by precipitation with caffeine and recovery by chloroform extraction. The material is a light tan, and in the freeze‐dried form is quite bulky. It is a condensed tannin of high molecular weight, producing a large percentage of phlobaphenes upon acid treatment. The soluble portion after acid treatment was shown to contain gallic acid and glucose in small amounts.