Data di Pubblicazione:
2023
Citazione:
Insight into the characterization of commercial oenological tannins / D. Fracassetti, A. Saligari, N. Messina, R. Bodon, S. Mazzini, G. Borgonovo, A.G. Tirelli. - In: FOOD CHEMISTRY ADVANCES. - ISSN 2772-753X. - 2:(2023), pp. 100218.1-100218.8. [Epub ahead of print] [10.1016/j.focha.2023.100218]
Abstract:
The characterization in terms of phenolics, antioxidant capacity and oxygen consumption rate (OCR) was carried
out for 15 commercial oenological tannins of different origin. A NMR approach was used to evaluate their average
molecular weight, and their glycosidic and aromatic moieties. The investigated oenological tannins showed wide
differences in their chemical properties. Total phenol index (TPI) ranged from 461±28 and 1018±57 mg gallic
acid/g for cherry tannin and nut gall tannin, respectively. The antioxidant capacity, positively correlated with
TPI, was higher for hydrolysable tannins ranging 3.05±0.06 and 12.06±0.71 mM Trolox/g for ABTS assay, and
from 3.70±0.23 and 10.94±1.28 mM Trolox/g for DPPH assay. Relevant differences in OCRs were found and
chestnut tannin showed the highest OCR. Wide range of molecular weights were found with nut gall 1 tannin
showing the highest one, ranging from 790 to 1900 Da. This study improves and expands the actual knowledge
of tannins supporting the suitability of NMR for the characterization of oenological tannins.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Antioxidant capacity; Oenological tannins; Oxygen consumption rate; Phenols
Elenco autori:
D. Fracassetti, A. Saligari, N. Messina, R. Bodon, S. Mazzini, G. Borgonovo, A.G. Tirelli
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