Estimation of the degree of polymerization of condensed tannins of some wild fruits of Zimbabwe (Uapaca kirkiana and Ziziphus mauritiana) using the modified vanillin-HCl method

Journal of the Science of Food and Agriculture

Volumn 85, Issue 10, 2005, Pages 1647-1650

  Muchuweti, Maud ^a   Ndhlala, Ashwell R ^a   Kasiyamhuru, Abisha ^a  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

Chromogenic; Polymerisation; Uapaca kirkiana; Vanillin; Ziziphus mauritiana

Indexed keywords

TRIXIS; UAPACA KIRKIANA; ZIZIPHUS; ZIZIPHUS MAURITIANA;

EID: 22344454887     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2163     Document Type: Article

References (17)

1. Butler LG, Price ML and Brotherton JE, Vanillin assay for proanthocyanidins (condensed tannins): modification of the solvents for estimation of the degree of polymerisation. J Agric Food Chem 30:1087-1089 (1982).
2. Broadhurst RB and Jones WT, Analysis of condensed tannins using acidified vanillin. J Sci Food Agric 29:788-794 (1978).
3. Mupangwa JF, Acamovic T, Topps JH, Ngongoni NT and Hamudikuwanda H, Content of soluble and bound condensed tannins of three tropical herbaceous forage legumes. Anim Feed Sci Technol 83:139-144 (2000).
4. Min BR, Barry TN, Attwood GT and McNabb WC, The effects of condensed tannins on the nutrition and health of ruminants fed fresh temperate forages: a review. Anim Feed Sci Technol 106:3-19 (2003).
5. Kroyer G, Red clover extracts as antioxidants active and functional food ingredients. Inn Food Sci Emerg Technol 5:101-105 (2004).
6. Ramila G, Stamatina K, Dimitris PM and Panagiotis K, Determination of low molecular weight polyphenolic constituents in grapes (Vins vinifera sp) seed extracts: correlation with antiradical activity. Food Chem 89:1-9 (2005).
7. Mueller-Harvey I, Analysis of hydrolysable tannins. Anim Feed Sci Technol 91:3-20 (2001).
8. Aganga AA and Mosase KW, Tannin content, nutritive value and dry matter digestibility of Lonchocarpus capassa, Zizyphus mucronata and Rhus lancea seeds. Anim Feed Sci Technol 91:107-113 (2001).
9. Frutos P, Hervas G, Ramos G and Giraldez D, Condensed tannin content of several shrub species from a mountain area in northern Spain, and its relationship to various indicators of nutritive value. Anim Feed Sci Technol 95:215-226 (2002).
10. Alemanno L, Ramos T, Gargadenec A, Andary C and Ferriere N, Localisation and Identification of phenolic compound in Theobroma cacao L. Somatic embryogenesis, Ann Bot 92:613-623 (2003).
11. Chavan UD, Shahidi F and Naczk M, Extraction of condensed tannins from beach pea (Lanthyrus maritimus L) as affected by different solvents. Food Chem 75:509-512 (2001).
12. Bashir HA, Abu-Bakr A and Abu-Goukh A, Compositional changes during guava fruit ripening, Food Chem 80:557-563 (2003).
13. Goldstein JL and Swain T, Changes in tannins in ripening fruits. Phytochemistry 2:371-383 (1963).
14. Wilkinshaw CH, Constituent and induced tannin accumulation in roots of loblolly pines. Plant Polyphenols 2: Chemistry. Pharmacology Eco 843-852 (1999).
15. Tredgold MH, Food Plants of Zimbabwe. Mambo Press, Gweru, Zimbabwe, pp 86, 127, 130, 139 (1986).
16. Butler LG, Relative degree of polymerisation of sorghum tannin during seed development and maturation. J Agric Food Chem 30:1090-1094 (1982).
17. Gupta RK and Haslam E, in Polyphenols in cereals and legumes, ed by Hulse J. IDRC, Ottawa, Canada, p 15 (1980).