Abstract：
:The chemical composition (CC), antioxidant capacity (AC) and oxygen consumption rate (OCR) of 36 different commercial tannins were measured. The CC was analyzed by total polyphenol index, Bate-Smith, methyl-cellulose, Folin-Ciocalteu, OIV official method and phloroglucinolisis. The AC was measured by different methods (ABTS, CUPRAC, DPPH, FRAP, ORAC) using Trolox as standard. The OCR was measured using a non-invasive method based on luminescence. The results indicate that it is possible to obtain differentiation between procyanidins/prodelphinidins, profisetinidins/prorobinetidins, gallotannins and ellagitannins by PCA based on their CC data. It is also possible to separate condensed from hydrolysable tannins by PCA based on their AC data. The results show that ellagitannins are the fastest oxygen consumers of the various oenological tannins, followed in descending order by condensed tannins and finally gallotannins. The combination of CC, AC and OCR analyses enable to classify tannins according to their effectiveness in protecting wines against oxidation.
journal_name
Food Chemjournal_title
Food chemistryauthors
Vignault A,González-Centeno MR,Pascual O,Gombau J,Jourdes M,Moine V,Iturmendi N,Canals JM,Zamora F,Teissedre PLdoi
10.1016/j.foodchem.2018.06.031subject
Has Abstractpub_date
2018-12-01 00:00:00pages
210-219eissn
0308-8146issn
1873-7072pii
S0308-8146(18)31002-1journal_volume
268pub_type
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