Vanillin assay for proanthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerization

Butler, Larry G.; Price, Martin L.; Brotherton, Jeffery E.

doi:10.1021/jf00114a020

Cited by 214 publications

(130 citation statements)

References 5 publications

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“…The content of sinapine was determined according to a standard method used in rapeseed meal (Cai and Arntfield, 2001;Li and El Rassi, 2002). The content of tannins was measured by the method of Butler et al (1982). Content of total glucosinolates was determined by high pressure liquid chromatography using sinigrin as an internal standard (ISO, 1994).…”

Section: Discussionmentioning

confidence: 99%

The influence of oil extraction process of different rapeseed varieties on the ileal digestibility of crude protein and amino acids in broiler chickens

Kasprzak

Houdijk

Olukosi

et al. 2017

Animal Feed Science and Technology

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The current study assessed the effect of rapeseed variety and oil extraction process on the apparent and standardised ileal digestibility (AID, SID) of crude protein (CP) and amino acids (AA) in rapeseed co-products in broiler chickens. PR46W21 and DK Cabernet rapeseed varieties were de-oiled by soft and standard hexane extraction, producing soft rapeseed meal (SRSM) and rapeseed meal (RSM), respectively. The soft, non-standard hexane extraction method was designed to reduce heat treatment that occurs prior to hexane extraction in order to maximise potential genetic differences in digestibility values of rapeseed co-products. The test meals were incorporated into semi-synthetic diets at a level of 500 g/kg; diets were fed to 14-day old paired chickens (n=6 pairs) for ten days, when ileal digesta was collected post-slaughter from Meckel's diverticulum to the ileal-caecal junction.The AID and SID of CP and AA were determined using titanium dioxide as inert dietary marker. The variety PR46W21 showed a greater AID and SID of CP, arginine, leucine, methionine, cysteine, phenylalanine, valine and lysine in RSM compared to the DK Cabernet RSM (p < 0.05). The soft processing increased AID and SID of CP, histidine and lysine in SRSM of PR46W21 and DK Cabernet compared to their RSM counterparts (p<0.05). An interaction between variety and processing was only observed for AID and SID of tryptophan (p < 0.001), as only in PR46W21 standard processing reduced the tryptophan SID compared to its soft processed counterpart. The data support the view that the selection of rapeseed variety and modification of thermal treatment during the oil extraction might improve nutritional value of rapeseed meals.

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Section: Discussionmentioning

confidence: 99%

The influence of oil extraction process of different rapeseed varieties on the ileal digestibility of crude protein and amino acids in broiler chickens

Kasprzak

Houdijk

Olukosi

et al. 2017

Animal Feed Science and Technology

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“…Total alkaloids were analyzed according to the method described by Skolik and Wiewiorowski (1959). Phytates were determined as phytic acid using HPLC method (Newkirk and Classen 1998); condensed tannins as described by Buttler et al (1982). NSP were analyzed using GLC method as described by Englyst (1989).…”

Section: Analyses and Statisticsmentioning

confidence: 99%

Effect of Enzyme Preparation with Activity Directed Towards Degradation of Non Starch Polysaccharides on Yellow Lupine Seed Based Diet for Young Broilers

Olkowski

Janiuk

Jakubczak³

2010

Acta Vet. Brno

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This work examined the impact of enzyme preparation with specific activity towards non starch polysaccharides on performance, morphological characteristics of gastrointestinal tract organs, microscopic evaluation of jejunal mucosa, and microbial status of ileum, caeca, and excreta in broilers fed a diet containing a high content of lupine meal. One-day-old chickens (Ross 308, mixed sex) were randomly divided into control and experimental groups. Each group consisted of 36 birds, with 6 replications,and with 6 chickens per replication. The control group was fed the basal diet (consisting of maize and 40% of lupine), while the experimental treatment group was fed the basal diet supplemented with 0.06% commercial enzyme (Ronozyme VP). Chickens were fed diets in mash form for 4 weeks. Enzyme preparation significantly (P < 0.05) improved feed consumption and chicken growth, and slightly improved total tract digestibility of dietary ingredients and energy. Enzyme preparation significantly reduced (P < 0.05) the size of gastrointestinal tract organs and had an impact on jejunal mucous membrane of chickens evidenced by elongation of villi and deepening of crypts. No significant effects of dietary enzyme on counts of the analysed bacteria in the jejunal digesta were observed, but enzyme preparation significantly (P < 0.05) reduced the number of Enterobacteriaceae in caeca and excreta, and coliforms in excreta only (P < 0.01). Appropriate combination of enzyme preparations with activity towards degrading carbohydrates may offer a potential to reduce the deleterious impact of lupine in broilers.

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“…There are many publications available on tannin analyses (Folin & Ciocalteu, 1927;Hagerman & Butler, 1978;Butler et al, 1982;Makkar, 1989;Souquet et al, 1996;Giner-Chavez et al, 1997;Price & Butler, 1997;Sun et al, 1998;Schofield et al, 2001;Hagerman, 2002;Harbertson et al, 2003;De Beer et al, 2004;Moris & Silber, 2006;Sarneckis et al, 2006;Seddon & Downey, 2008). However, not all of these analyses are applicable to grape tannins.…”

Section: Determination Of Total Polyphenols and Tanninsmentioning

confidence: 99%

Tannins and Anthocyanins: From Their Origin to Wine Analysis – A Review

Nel

2018

SAJEV

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Anthocyanins and tannins are very important chemical compounds in the grape berry and the corresponding wine, as they greatly influence the colour, taste and maturation potential of the wine, as well as offer numerous health benefits. This review tries to establish the origin of anthocyanins and tannins by looking at metabolic pathways and attempting to establish a link between photosynthesis and the flavonoid biosynthetic pathway, the translocation thereof from leaves to berries, different methods to extract anthocyanins and tannins from wine and, in the end, the different analytical methods that can be used to analyse for anthocyanins and tannins.

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Vanillin assay for proanthocyanidins (condensed tannins): modification of the solvent for estimation of the degree of polymerization

Cited by 214 publications

References 5 publications

The influence of oil extraction process of different rapeseed varieties on the ileal digestibility of crude protein and amino acids in broiler chickens

The influence of oil extraction process of different rapeseed varieties on the ileal digestibility of crude protein and amino acids in broiler chickens

Effect of Enzyme Preparation with Activity Directed Towards Degradation of Non Starch Polysaccharides on Yellow Lupine Seed Based Diet for Young Broilers

Tannins and Anthocyanins: From Their Origin to Wine Analysis – A Review

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