Determination of Total Tannin of White and Red Rind Pomegranate (Punica Granatum L.) by Colorimetry Method Using Reagent 1, 10 Phenantroline

Dewi, Mira Andam; Ratnawati, Julia; Purwasih, Ratih

doi:10.1016/j.proche.2014.12.030

Cited by 12 publications

(2 citation statements)

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“…Tannin content was determined by the colorimetry method [ 27 ]. A 0.05 g sample with 80 mL of distilled water was boiled in a water bath for one hour.…”

Section: Methodsmentioning

confidence: 99%

Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?

Fan

Guo

et al. 2023

Foods

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For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differences in shoot nutrition and flavor variation among bamboo species, positions, and components have not been scientifically validated. This study assessed nutritional and flavor differences in two components (i.e., shoot flesh (BSF) and diaphragm (BSD)) of two Phyllostachys species (i.e., Phyllostachys edulis and Phyllostachys violascens) and analyzed any positional variation. Results showed that BSF protein, starch, fat, and vitamin C contents were comparatively higher. Nutrient compounds in the upper shoot segment of Ph. edulis were higher and contained less cellulose and lignin. However, both species’ BSD total acid, oxalic acid, and tannin contents were comparable. BSD soluble sugar and sugar:acid ratio were higher than upper BSD total amino acid, four key amino acids (i.e., essential amino acid, bitter amino acid, umami amino acid, and sweet amino acid flavor compounds), and associated ratios were all higher than BSF while also being rich in amino acids. The content and proportion of BSF essential and bitter amino acid flavor compounds in Ph. edulis were high relative to Ph. violascens. Conversely, the content and proportion of BSD umami and sweet amino acid flavor compounds were comparable to that of Ph. edulis. Our results showed that bamboo shoot quality was affected by flavor compound differences and that interspecific and shoot components interact. This study offers a new perspective to determine the formative mechanisms involved in bamboo shoot quality while providing a basis for their different usages.

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“…Tannin content was determined by the colorimetry method [ 27 ]. A 0.05 g sample with 80 mL of distilled water was boiled in a water bath for one hour.…”

Section: Methodsmentioning

confidence: 99%

Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?

Fan

Guo

et al. 2023

Foods

View full text Add to dashboard Cite

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“…Alpha-amino nitrogen was measured by the ninhydrin method using glutamic acid as a standard and a linear curve from 0.2-0.6 mM (R 2 is 0.9789) 6 . The tannin content in the washings and in the yeast extracts was determined by UV−Vis spectroscopy (Dlab SP-UV1100, China) as described previously 27,28 , using tannic acid as a standard and a linear curve from 0.625-10 mg/L (R 2 is 0.9992). The bitter substances in the samples were quantified by the European Brewery Convention (EBC) method 9,29 .…”

Section: Chemical Analysismentioning

confidence: 99%

Removing tannins and debittering brewer’s spent yeasts by Tween 80

Nguyen,

Nguyen

2023

Sci. Tech. Dev. J.

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Introduction: Yeast extract from brewer's spent yeast cells is a promising nutrition source for many applications in the food industry and biomass production. However, because of the impurities that cause the bitter and astringent flavor attributed to hop resins during fermentation, brewer's spent yeasts in the industry have not been widely used. Contaminants have been withdrawn by using a variety of techniques. However, most reported methods have focused on removing iso-alpha acid rather than tannin, which has anti-digestive and antimicrobial properties. This study focuses on removing tannins and evaluating their impact on reusing brewer's spent yeast in biomass production. Methods: In this work, Tween 80 was employed for the removal of tannins and other bitter substances from brewer’s spent yeasts. In addition to biochemical approaches, the efficiency of cultivating probiotics with autolysates from yeasts cleaned by various buffers is used to evaluate the effectiveness of eliminating tannins and bitter compounds. Results: In tannin removal, the outstanding efficiency of Tween 80 was four times higher than that of water and hypotonic 0.5% NaCl solution. The debittering efficiency increases from 77% to 83.6% by using Tween 80. Therefore, the cell density of Lactobacillus fermentum 4C cultures with the autolysate from Tween 80-treated spent yeast cells increased by 16.5% and 10.2% compared to that of cultures washed with distilled water or 0.5% NaCl, respectively. The autolysate of Tween 80-treated yeast cells is rich in protein and α-amino nitrogen. It shows advantages in culturing different strains of probiotics. Conclusions: By skipping the first stage of biomass creation, the reuse of spent yeasts in the production of yeast extracts will not only address environmental issues but also have a positive economic impact.

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Photoelectrochemical sensing of tannic acid based on the use of TiO2 sensitized with 5-methylphenazinium methosulfate and carboxy-functionalized CdTe quantum dots

et al. 2018

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Determination of Total Tannin of White and Red Rind Pomegranate (Punica Granatum L.) by Colorimetry Method Using Reagent 1, 10 Phenantroline

Cited by 12 publications

References 1 publication

Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?

Shoot Nutrition and Flavor Variation in Two Phyllostachys Species: Does the Quality of Edible Bamboo Shoot Diaphragm and Flesh Differ?

Removing tannins and debittering brewer’s spent yeasts by Tween 80

Photoelectrochemical sensing of tannic acid based on the use of TiO2 sensitized with 5-methylphenazinium methosulfate and carboxy-functionalized CdTe quantum dots

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