Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation

Harbertson, James F.; Kilmister, Rachel; Kelm, Mark A.; Downey, Mark O.

doi:10.1016/j.foodchem.2014.03.026

Cited by 82 publications

(66 citation statements)

References 25 publications

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“…An interesting observation was that no correlation was found between the results of the two tannin assays employed. Recently (2014), Harbertson et al 42 demonstrated that the efficacy of tannin for precipitating protein increases with size and that monomers and dimers do not precipitate protein (BSA). Since the two methods employed in this study are based on different mechanisms for tannin estimation (precipitation over transformation to cyanidin), it is possible that the transformation to cyanidin molecules led to an overestimation of the tannin fraction which is responsible for astringency by taking into account both monomers and dimers.…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

“…Moreover, statistically significant negative correlations were obtained between tannin (measured with the protein precipitation method) and total phenol concentration with 'low' astringency, supporting the previous observation. It is thus possible that the tannin fraction precipitated with BSA, which according to Harbertson et al 42 consists mainly of higher-molecular-mass polymers, is related to astringency, whereas the smaller-size tannins that were not precipitated are perceived as 'softer' .…”

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

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Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing

et al. 2014

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Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Section: Wileyonlinelibrarycom/jsfamentioning

confidence: 99%

Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing

et al. 2014

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“…Differences in absolute values obtained using these two different methods were expected due to differences in the mechanisms of the two methods. While DMAC quantifies only flavanols sharing a common structure of a C8 carbon at the terminal unit on the A-ring (Wallace & Giusti, 2010), BSA only quantifies flavanols with DP 3 and larger due to the inability of BSA to form precipi-tates with flavanols monomers and dimers (Harbertson, Kilmister, Kelm, & Downey, 2014).…”

Section: Food Chemistrymentioning

confidence: 99%

Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

Kim

Neilson

et al. 2019

Journal of Food Science

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Multiple analytical methods are used for quantification of total polyphenols and total flavanols in fruit juices and beverages. Four methods were evaluated in this study: Folin‐Ciocalteu (F‐C), Lowenthal permanganate (L‐P), 4‐dimethylaminocinnamaldehyde (DMAC), and the bovine serum albumin (BSA) precipitation method. Method validation parameters, including working range, limit of detection, limit of quantitation, precision (repeatability), accuracy, and specificity, were assessed and compared. The F‐C method was not specific to polyphenols, and the L‐P method had the widest working range but lacked accuracy. The DMAC method was the most specific to flavanols, and the BSA method was not suitable for quantification of smaller flavanols, such as catechin and epicatechin. Quantitative performance was evaluated using commercial fruit juice samples (n = 14), apple juice samples of different cultivars (n = 22), and commercial ciders (n = 17). In general, the L‐P titration method and DMAC method resulted in higher quantitative values than the F‐C method and BSA precipitation method, respectively. However, ratios of results obtained by the L‐P and F‐C method ranged from 1 to 28, and ratios of results obtained by the DMAC and BSA precipitation method ranged from <1 to 280. This tremendous variation is likely due to variation in polyphenol composition and sample matrix. This information provides perspective for comparison of results obtained through these different methods, and a basis for choosing the most appropriate analytical method for quantification of polyphenols to address a specific research question when working with commercial fruit juice, apple juice from different apple cultivars, and commercial ciders. Practical Application This study compared results obtained when four common polyphenol quantification methods were applied to a diverse selection of fruit juices and beverages with distinct polyphenol composition and sample matrix. The matrix and polyphenol composition of the samples significantly influenced the results. Our findings can help manufacturers of fruit‐based products choose the most appropriate analytical method for polyphenol quantification as part of a quality assurance program or to convey information on dietary polyphenol content to consumers. An assessment of analytical method validation parameters is provided for each of the four methods, which will help users of these methods to understand their limitations.

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“…Several studies compared the PCC of proanthocyanidin fractions of different MW and all found that PCC increased with increasing mDP [17,59,60,61]. Habertson et al [62], however, suggested that mDP above eight would not further improve PCC effectiveness. Molan et al [63] found that in vitro degradation of small and large subunits of Rubisco (Ribulose-1,5-bisphosphate carboxylase) decreased linearly when incubated with dimers to pentamers of procyanidin, but this was similar for the incubation with pentamers and purified birdsfoot trefoil proanthocyanidin (dominated by procyanidin).…”

Section: Protein Precipitating Capacity As Affected By Proanthocyamentioning

confidence: 99%

The Occurrence, Biosynthesis, and Molecular Structure of Proanthocyanidins and Their Effects on Legume Forage Protein Precipitation, Digestion and Absorption in the Ruminant Digestive Tract

Jonker

2017

IJMS

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Forages grown in temperate regions, such as alfalfa (Medicago sativa L.) and white clover (Trefolium repens L.), typically have a high nutritional value when fed to ruminants. Their high protein content and degradation rate result, however, in poor utilization of protein from the forage resulting in excessive excretion of nitrogen into the environment by the animal. Proanthocyanindins (also known as condensed tannins) found in some forage legumes such as birdsfoot trefoil (Lotus corniculatus L.), bind to dietary protein and can improve protein utilization in the animal. This review will focus on (1) the occurrence of proanthocyanidins; (2) biosynthesis and structure of proanthocyanidins; (3) effects of proanthocyanidins on protein metabolism; (4) protein precipitating capacity of proanthocyanidins and their effects on true intestinal protein adsorption by ruminants; and (5) effect on animal health, animal performance and environmental emissions.

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Impact of condensed tannin size as individual and mixed polymers on bovine serum albumin precipitation

Cited by 82 publications

References 25 publications

Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing

Analytical phenolic composition and sensory assessment of selected rare Greek cultivars after extended bottle ageing

Comparison of Common Analytical Methods for the Quantification of Total Polyphenols and Flavanols in Fruit Juices and Ciders

The Occurrence, Biosynthesis, and Molecular Structure of Proanthocyanidins and Their Effects on Legume Forage Protein Precipitation, Digestion and Absorption in the Ruminant Digestive Tract

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