The discovery of plant polyphenols in food is perhaps one of the biggest breakthroughs in modern food science. Plant polyphenols are known for their role in food quality and safety, since they contribute significantly to taste, flavour, colour, stability etc., while they are increasingly recognised as important factors in long-term health, contributing towards reducing the risk of chronic disease. Almost 200 years ago, hydrolyzable tannins (HTs) were the first group of plant polyphenols subjected to analytical chemical research. Despite the lack of commercially available standards, food analysis research offers a wealth of papers dealing with extraction optimisation, identification and quantification of HTs. The object of this review is to summarise analytical chemistry applications and the tools currently used for the analysis of HTs in food.

Arapitsas, P. (2012). Hydrolyzable tannin analysis in food. FOOD CHEMISTRY, 135 (3): 1708-1717. doi: 10.1016/j.foodchem.2012.05.096 handle: http://hdl.handle.net/10449/21035

Hydrolyzable tannin analysis in food

Arapitsas, Panagiotis
2012-01-01

Abstract

The discovery of plant polyphenols in food is perhaps one of the biggest breakthroughs in modern food science. Plant polyphenols are known for their role in food quality and safety, since they contribute significantly to taste, flavour, colour, stability etc., while they are increasingly recognised as important factors in long-term health, contributing towards reducing the risk of chronic disease. Almost 200 years ago, hydrolyzable tannins (HTs) were the first group of plant polyphenols subjected to analytical chemical research. Despite the lack of commercially available standards, food analysis research offers a wealth of papers dealing with extraction optimisation, identification and quantification of HTs. The object of this review is to summarise analytical chemistry applications and the tools currently used for the analysis of HTs in food.
Tannins
Food
Gallotannins
Ellagitannins
Analytical chemistry
Food quality
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2012
Arapitsas, P. (2012). Hydrolyzable tannin analysis in food. FOOD CHEMISTRY, 135 (3): 1708-1717. doi: 10.1016/j.foodchem.2012.05.096 handle: http://hdl.handle.net/10449/21035
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/21035
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