Analysis of condensed tannins: A review

Animal Feed Science and Technology

Volumn 91, Issue 1-2, 2001, Pages 21-40

  Schofield, P ^a   Mbugua, D M ^a   Pell, A N ^a  

^a Department of Molecular Biology and Genetics   (United States)

Author keywords

Assay; Enzyme inhibition; HPLC; Structure; Tannin

Indexed keywords

EID: 0035897523     PISSN: 03778401     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0377-8401(01)00228-0     Document Type: Review

References (75)

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4. Selection of a method of condensed tannin analysis for studies with rumen bacteria
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7. Analysis of total phenols using the Prussian blue method
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11. A novel method to evaluate the relative tannin-binding capacities of salivary proteins
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14. On phosphotungstic-phosphomolybdic compounds as colour reagents
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21. Choosing appropriate methods and standards for assaying tannin
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38. Limitation of the butanol-hydrocloric acid-iron assay for bound condensed tannins
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49. Rapid visual estimation and spectrophotometric determination of tannin content of sorghum grain
50. Oligomeric and polymeric procyanidins from grape seeds
51. Phenolic inhibitors of α-amylase and trypsin enzymes by extracts from pears, lentils and cocoa
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61. Binding of poly(ethylene glycol) to samples of forage plants as an assay of tannins and their negative effects on ruminal degradation
62. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent
63. Critical factors of vanillin assay for catechins and proanthocyanidins
64. Determination of extractable and bound condensed tannin concentrations in forage plants, protein concentrate meals and cereal grains
65. Influence of iron chelation on the antioxidant activity of flavonoids
66. The use of purified condensed tannin as a reference in determining its influence on rumen fermentation
67. Reversed-phase high-performance liquid chromatography methods for analysis of wine polyphenols