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CONDENSED TANNINS OF RAPESEED MEAL
Author(s) -
LEUNG J.,
FENTON T. W.,
MUELLER M. M.,
CLANDININ O. R.
Publication year - 1979
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.1365-2621.1979.tb06427.x
Subject(s) - rapeseed , proanthocyanidin , meal , acetone , chemistry , food science , extraction (chemistry) , germ , endosperm , tannin , condensed tannin , organic chemistry , biology , biochemistry , antioxidant , polyphenol , microbiology and biotechnology
The study was undertaken to determine the amount and nature of condensed tannins in rapeseed meal. No condensed tannins were found in rapeseed meats (endosperm plus germ). The hulls, however, yielded 0.1% condensed tannins by 70% aqueous acetone extraction, the bulk of the condensed tannins in the hulls being unextractable by the extractants used. The basic unit of the isolated polymeric flavanols appeared to be leucocyanidin.