Investigation of astringency of extracts obtained from selected tannins-rich legume seeds

Troszyńska, Agnieszka; Amarowicz, Ryszard; Lamparski, Grzegorz; Wolejszo, Agnieszka; Baryłko-Pikielna, N

doi:10.1016/j.foodqual.2005.04.006

Cited by 36 publications

(23 citation statements)

References 14 publications

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“…Preliminary studies have indicated that polyphenolic extracts obtained from seeds belonging to the Leguminoseae (faba bean, broad bean, pea, lentil, bean) family are effective astringents (Troszyńska et al. 2006).…”

Section: Introductionmentioning

confidence: 99%

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

Amarowicz

Troszyńska

Kosińska

et al. 2008

Journal of Food Lipids

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Extracts obtained from hazelnuts, walnuts, almonds, vetch seeds, buckwheat and buckwheat grits were examined for their sensory astringency and antioxidant properties. The sensory astringency was evaluated using the sensory scaling method and was expressed as sensation of astringency index (SAI). The antioxidant activity of extracts was analyzed using (1) total antioxidant activity (TAA), (2) the ability to scavenge the 2,2‐diphenyl‐1‐picrylhydrazyl radical, (3) bleaching of β‐carotene and (4) reducing power. Human salivary protein (HSP) precipitation capacity of the extracts was assayed by spectrophotometric techniques. Statistically significant correlations (P ≤ 0.05) existed between SAI values and TAA, SAI value and reducing power, and SAI values and HSP precipitation. The presence of condensed tannins in the extracts was confirmed by UV spectral and high‐performance liquid chromatography data. PRACTICAL APPLICATIONS The sensory astringency of the tannin‐rich extracts is correlated with their antioxidant activity. This information and the regression equations reported in this study could help to prepare functional foods characterized by the high antioxidant properties that could meet consumer's acceptance. However, studies should continue to explain whether the masking of astringency of plant extract with hydrocolloids may render any undesirable effect on their antioxidant properties.

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Section: Introductionmentioning

confidence: 99%

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

Amarowicz

Troszyńska

Kosińska

et al. 2008

Journal of Food Lipids

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“…Total carotenoid content after MW treatment (8.9 ± 0.7 mg kg −1 fw) remained quite constant throughout the storage and showed highest values regarding CP samples (8.0 ± 2.3 mg kg −1 fw). Arjmandi et al (2017) showed that the 훽-carotene content of tomato puree was also affected by heating method, and increased after continuous MW pasteurization regarding unheated CTRL samples by breaking down the cellulose structure of the plant cell walls ( Van het Hof et al 2000). At the end of storage, CP samples showed around 13% losses while MW samples reported around 8% losses (Table 2).…”

Section: Effect Of Thermal Treatments On Total Carotenoids and Chloromentioning

confidence: 99%

“…A possible reason could be the highest sucrose content and the lowest astringent taste, which could be related to the lowest condensed tannin content regarding CTRL samples. Troszynska et al (2006) evaluated astringency and protein precipitation activity from faba bean and broad bean extracts and was reported that phenolic extracts from these legume seeds have acted as effective astringents. Also, Troszynska et al (2006) observed that the extracts showed precipitation ability of the heterogeneous proteins which naturally existed in human salivary (HSPs) and in bovine serum albumin (BSA) protein, which indicates that their astringency was responsible for condensed tannins.…”

Section: Effect Of Thermal Treatments On Sensory Qualitymentioning

confidence: 99%

“…Troszynska et al (2006) evaluated astringency and protein precipitation activity from faba bean and broad bean extracts and was reported that phenolic extracts from these legume seeds have acted as effective astringents. Also, Troszynska et al (2006) observed that the extracts showed precipitation ability of the heterogeneous proteins which naturally existed in human salivary (HSPs) and in bovine serum albumin (BSA) protein, which indicates that their astringency was responsible for condensed tannins. Additionally, tannin content might also reduce food acceptance due to change in sensory quality as a result of alter astringency, bitterness, and texture of food products.…”

Section: Effect Of Thermal Treatments On Sensory Qualitymentioning

confidence: 99%

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Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Klug

Collado²,

Martínez-Sánchez

et al. 2017

Food Bioprocess Technol

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Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality of an innovative pesto sauce, made of fresh faba bean seeds, of an alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional pasteurization (85°C; 5 min) throughout 20 days at 5°C was studied. Non-heated blended samples were used as control. The microbial quality was satisfactory in all treatments. MW treatment improved the sensorial quality of pesto sauce and decreased condensed tannins. Additionally, MW-treated samples showed the best texture, consistency, and color, preserving its chlorophyll and carotenoid content. On the other hand, thermal treatments showed a decrease in total phenolic compounds (TPC) and antioxidant capacity (TEAC) after heating, regarding control samples; however, TPC and TEAC remained quite constant throughout the storage.

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“…After that the parts of Quercus robur oaks and pomegranates peels are separated from their extracts with methanol by filtering process. Methanol is removed from the mixture by using rotary evaporator under the vacuum [23][24][25][26]. A viscose liquid with dark brown color is obtained.…”

Section: Obtaining Of Extractmentioning

confidence: 99%

Corrosion inhibition of st37 steel in geothermal fluid by Quercus robur and pomegranate peels extracts

Büyüksağiş

Dilek

Kargıoğlu

2015

Prot Met Phys Chem Surf

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Plant extracts have become important as an environmentally acceptable, readily available and renewable source of wide range of inhibitors. Tannins, a class of natural, non toxic and biodegradable polyphenolic compounds, extracted from plant sources are already used as corrosion inhibitors in aqueous media. This study investigates the inhibiting effect of Quercus robur and pomegranate peels extracts on st37 steel corrosion in geothermal fluid using the Tafel polarization method. It was found that the extracts act as good corrosion inhibitors for geothermal fluid. 250 ppm of Quercus robur oak extract was seen to have 90% corrosion inhibition efficiency. The values of pH, potential, conductivity, total hardness and Ca 2+ hardness, dissolved solid substance (TDS) and salinity of geothermal fluid were analyzed before and after the addition of extract into it. According to these analyses, increasing pH level more than 5 indicates that corrosion con structive aggressive ions (H + ) decrease. Furthermore the decrease of conductivity values as a result of the decrease of inhibitor concentration shows that corrosion slows down. Ryznar and Langelier Indexes are cal culated for AF11 well, reinjection and collected pools. The values of indexes show that geothermal fluid is corrosive and scale properties.

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Investigation of astringency of extracts obtained from selected tannins-rich legume seeds

Cited by 36 publications

References 14 publications

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

Relation Between Sensory Astringency of Extracts From Selected Tannin‐rich Foods and Their Antioxidant Activity

Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce

Corrosion inhibition of st37 steel in geothermal fluid by Quercus robur and pomegranate peels extracts

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