Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 13, Pages 2895-2901Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b05561
Keywords
proanthocyanidins; Vitis vinifera L.; grapevine fruit; pericarp; oxidation artifact; apparent number degree of polymerization; apparent number molecular weight; ascorbic add; Triton X-100
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Condensed tannins (also called proanthocyanidins) present in strategic tissues of fruits (outer pericarp and vascular bundles) were known as short polymers of flavan-3-ols. A pretreatment of the plant material (fruits from the grapevine, persimmon) with buffered ascorbic acid and Triton X-100 followed by acetone extraction provided native white fully depolymerizable tannins. Tannins are usually extracted with aqueous solvents and further purified, although artifactual, oxidations occur, altering their physicochemical characteristics. Compared to artifactually oxidized tannins prepared according to standard protocols, white tannins (also called leukotannins) exhibit a higher degree of polymerization and a far lower polydispersity.
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