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False Positive Results in the Vanillin‐HCl Assay of Tannins in Sorghum Forage 1
Author(s) -
Walton M. F.,
Haskins F. A.,
Gorz H. J.
Publication year - 1983
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1983.0011183x002300020001x
Subject(s) - vanillin , sorghum , proanthocyanidin , forage , chloroform , biology , botany , food science , chromatography , horticulture , agronomy , biochemistry , chemistry , polyphenol , antioxidant
Vanillin‐HC1 procedures are widely used for the assay of tannins in plants. In attempts to adapt such procedures for use with sorghum [ Sorghum bicolor (L.) Moench.] forage it was found that false positive reactions resulted, that is, red color developed in the presence of HC1 with or without vanillin. Leucoanthocyanldins (monomeric proanthocyanldins) may be the constituents responsible for this red color. A “chloroform‐HCl” procedure was developed for measuring leucoanthocyanldins in sorghum forage. The procedure avoids interference by chlorophyll or other chloroform‐soluble constituents. With vanillin added to the solution, this procedure should also be useful for the assay of condensed proanthocyanidins (tannins).