Antioxidant activity of commercial food grade tannins exemplified in a wine model
Abstract
Although commercial tannins are widely used in foods and beverages, an improved understanding of the structure and composition of vegetable tannins is needed to promote the exploitation of agri-food by-products and waste and their valorisation in more sustainable industrial applications. This study aims to characterise the phytochemical composition and antioxidant activity of 13 food grade tannins using multiple analytical approaches, including spectrophotometry and HPLC-ECD to determine the amount of targeted polyphenolic compounds. Moreover, the antioxidant activity of tannins was assessed in terms of radical scavenging activity (DPPH• assay), reducing power (FRAP assay), and redox properties (cyclic voltammetry, CV). A statistical univariate and multivariate correlation analysis was performed on 17 parameters including tannin content (range: 0.71-1.62 mM), gallic acid, (+)-catechin, syringic acid and (‒)-epicatechin. The compositional profile of tannins was related to their chemical moiety, antioxidant activity and the botanical origin of the extracts. In particular, the CV signal at 500 mV was highly correlated with DPPH• value due to the catechol ring of flavonoids and trigalloyl moieties of gallic acid-based compounds. Practical examples of tannins application in winemaking are discussed.
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Tannins possess antioxidant properties as they can scavenge free radicals due to hydroxyl groups, degree of polymerization, and redox activities.
“Tannins also possess antioxidant properties as they can scavenge free radicals due to hydroxyl groups, degree of polymerization, and redox activities (216–218).”
From Phytogenic Additives Can Modulate Rumen Microbiome to Mediate Fermentation Kinetics and Methanogenesis Through Exploiting Diet–Microbe Interaction (2020) · cites this paper as [217]
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- Authors
- Ricci, A., Olejar, K. J., Parpinello, G. P., Mattioli, A. U., Teslić, N., Kilmartin, P. A., & Versari, A.
- Affiliations
- University of Bologna (IT)
- University of Auckland (NZ)
- Corresponding author
- Versari, Andrea
- ORCID
- Venue
- Food Additives & Contaminants: Part A
- Publisher
- Informa UK Limited
- Published
- 2016-10-24
- Volume
- 33
- Issue
- 12
- Pages
- 1761-1774
- ISSN
- 1944-0049 (ISSN-L)
- 1944-0057
- OpenAlex
- W2529029870
- Cited by
- 39
- References
- 55
- Citations by year
- 2026: 3 · 2025: 4 · 2024: 3 · 2023: 1 · 2022: 5 · 2021: 4 · 2020: 8 · 2019: 5 · 2018: 1 · 2017: 5
- FWCI
- 2.87
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Additives & Contaminants Part A (publishedVersion)
- PubMed (publishedVersion)
- Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna) (submittedVersion)
- Funders
- University of Bologna (Italy)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Tannin, Tannase and Anticancer Activities
- Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
- Keywords
- antioxidant activity, polyphenols, gallic acid, catechins, syringic acid, redox properties, free radical scavenging, reducing power, winemaking, agri-food by-products
- MeSH terms
- Antioxidants, Food Analysis, Models, Chemical, Tannins, Wine
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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