Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles. (1st September 2016)

• Record Type: Journal Article
• Authors: Malacarne, Mario; Nardin, Tiziana; Bertoldi, Daniela; Nicolini, Giorgio; Larcher, Roberto
• Is Part Of: Food chemistry. Volume 206(2016)
• Page Start: 274
• Page End: 283
• Publication Date: 2016-09-01
• Subjects: Commercial tannins -- Carbohydrates -- Polyalcohols -- Simple phenols -- Botanical origin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.03.038
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 87 commercial tannins from 12 botanical sources were collected. 6 carbohydrates, 7 polyalcohols and 55 simple phenols were determined in the tannins. 3 statistical models were created to verify the botanical authenticity of tannins. The model based on the combined approach (sugars + phenols) was shown to be effective. Abstract: Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical authenticity have been studied in the last few years, through investigation of different analytical parameters. This work proposes a new, effective approach based on the quantification of 6 carbohydrates, 7 polyalcohols, and 55 phenols. 87 tannins from 12 different botanical sources were analysed following a very simple sample preparation procedure. Using Forward Stepwise Discriminant Analysis, 3 statistical models were created based on sugars content, phenols concentration and combination of the two classes of compounds for the 8 most abundant categories (i.e. oak, grape seed, grape skin, gall, chestnut, quebracho, tea and acacia). The last approach provided good results in attributing tannins to the correct botanical origin. Validation, repeated 3 times on subsets of 10% of samples, confirmed the reliability of this model.