Antioxidant potential of hydrolyzed polyphenolic extracts from tara (Caesalpinia spinosa) pods

Chambi, Flor; Chirinos, Rosana; Pedreschi, Romina; Betalleluz-Pallardel, Indira; Debaste, Frédéric; Campos, David

doi:10.1016/j.indcrop.2013.03.009

Cited by 63 publications

(58 citation statements)

References 34 publications

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“…1) revealed that gallic acid is present in small quantities (16.9 mg of gallic acid per g of tara pods), but aft er hydrolysis, it is liberated to a large extent (130.7 mg of gallic acid per g of tara pods). Our results are similar to the results found by Chambi et al (14).…”

Section: Extract Characterizationsupporting

confidence: 94%

“…Gallic acid has three hydroxyl groups, which increases its ability to donate electrons or hydrogens. Therefore, the antioxidant capacity of hydrolysed extracts of tara pod increases when gallic acid is released (14). The IC 50 value of BHA was 50.8 μmol/L.…”

Section: Extract Characterizationmentioning

confidence: 94%

“…The extract was hydrolysed following the procedure of Chambi et al (14). Briefl y, the whole extract was mixed with sulphuric acid until a fi nal concentration of 1 M H 2 SO 4 and a phenolic compound concentration of 20 mg of gallic acid equivalent (GAE) per mL were reached.…”

Section: Preparation Of the Extract And Hydrolysismentioning

confidence: 99%

“…It grows wild on the Peruvian coast and in Andean region at altitudes from 1000 to 2900 m above sea level (13). Peru is considered the most important producer worldwide with more than 80 % of the world production (14). Tara infusions have been traditionally and extensively used in Peruvian folk medicine to treat infl amed tonsils, fever, cold and stomachaches (15).…”

Section: Introductionmentioning

confidence: 99%

“…Tara pod extracts rich in gallic acid and tannins were successfully applied to increase the oxidation stability of oils (14,19) and oil-in-water emulsions (20).…”

Section: Introductionmentioning

confidence: 99%

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Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Skowyra

Janiewicz

Salejda

et al. 2015

Food Technol. Biotechnol.

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SummaryThe eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass) directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02 % was as eff ective as BHA (0.02 %) in retarding lipid oxidation in pork products during storage. Results showed that redness increased aft er the addition of tara pod powder. Specifi cally, 0.02 % of tara pod powder was eff ective in keeping the red colour of meat batt er stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.

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Section: Extract Characterizationsupporting

confidence: 94%

Section: Extract Characterizationmentioning

confidence: 94%

Section: Preparation Of the Extract And Hydrolysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Tara pod extracts rich in gallic acid and tannins were successfully applied to increase the oxidation stability of oils (14,19) and oil-in-water emulsions (20).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Skowyra

Janiewicz

Salejda

et al. 2015

Food Technol. Biotechnol.

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Strong Adhesives from Corn Protein and Tannic Acid

Schmidt

Woods

Fung

et al. 2019

Advanced Sustainable Systems

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Modern society is in great need of environmentally sustainable and low‐cost alternatives to some petroleum derived adhesives. To allow recycling and avoid pollution, adhesives for single use products including packaging are of particular interest. Potential candidates for such applications are the adhesive formulations of corn zein protein and tannic acid presented here. High strength adhesive bonding is found when the formulations are optimized with regard to composition, pH, and curing temperature. Bonding is tested on aluminum substrates using lap shear configurations. Adhesion strengths exceed the minimal bonding of zein‐only controls. Maximum adhesion for zein and tannic acid is as strong as commercial Super Glue when measured under similar conditions. The system forms nanometer and micrometer sized pores throughout the bulk adhesive. A low amount of tannic acid and neutral pH of the strongest adhesive make the corn zein–tannic acid system potentially appealing for cost efficient adhesives used in packaging, cosmetics, and other single use applications where biomedical grade purity is not required.

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Tannins as interphase corrosion inhibitors for aluminum in near‐neutral chloride solutions

Byrne

D'Alessandro

Deyá

2022

Materials & Corrosion

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The addition of tara and quebracho colorado tannins remarkably reduces the corrosion rate of aluminum in near‐neutral and naturally aerated NaCl solutions. The experimental results (potentiodynamic polarization curves, corrosion potential measurements, scanning electron microscopy–energy‐dispersive X‐ray spectroscopy [SEM‐EDS] analysis on exposed surfaces) show that both tannins behave as a mixed‐type corrosion inhibitor of aluminum. In the absence of tannins, the SEM‐EDS analysis of the exposed samples demonstrates the accumulation of corrosion products and the existence of chlorinated compounds adsorbed on the metal surface. In the samples immersed in both tannins solutions, a more homogenous and compact layer is formed over the aluminum surface. Furthermore, in these layers chlorine was not found, revealing a high blocking capacity of the chloride adsorption when the tannins are present. Taking into account these findings, an inhibitory mechanism of aluminum corrosion is proposed. This mechanism is interphase inhibition, which involves the adsorption and incorporation of tannin molecules during the corrosion products passive layer formation, resulting in a protective three‐dimensional structure that retards both anodic and cathodic reactions.

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Antioxidant potential of hydrolyzed polyphenolic extracts from tara (Caesalpinia spinosa) pods

Cited by 63 publications

References 34 publications

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Strong Adhesives from Corn Protein and Tannic Acid

Tannins as interphase corrosion inhibitors for aluminum in near‐neutral chloride solutions

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