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

Malacarne, M.; Nardin, T.; Bertoldi, D.; Nicolini, G.; Larcher, R. (2016). Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles. FOOD CHEMISTRY, 206: 274-283. doi: 10.1016/j.foodchem.2016.03.038 handle: http://hdl.handle.net/10449/33066

Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles

Malacarne, Mario;Nardin, Tiziana;Bertoldi, Daniela;Nicolini, Giorgio;Larcher, Roberto
2016-01-01

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
Commercial tannins
Carbohydrates
Polyalcohols
Simple phenols
Botanical origin
Settore CHIM/10 - CHIMICA DEGLI ALIMENTI
2016
Malacarne, M.; Nardin, T.; Bertoldi, D.; Nicolini, G.; Larcher, R. (2016). Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles. FOOD CHEMISTRY, 206: 274-283. doi: 10.1016/j.foodchem.2016.03.038 handle: http://hdl.handle.net/10449/33066
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/33066
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