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Molecules
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Tannin Analysis, Chemistry, and Functions II
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Tannin Analysis, Chemistry, and Functions II

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".

Deadline for manuscript submissions: closed (28 February 2022) | Viewed by 11246

Special Issue Editors

Prof. Dr. Teresa Escribano-Bailón

E-Mail Website
Guest Editor
Department of Analytical Chemistry, Universidad de Salamanca, Salamanca, Spain
Interests: determination of phenolic compounds in food and plant matrices; influence of phenolic compounds in wine sensory properties; valorization of phenolic-rich by-products
Special Issues, Collections and Topics in MDPI journals
Dr. Ignacio García Estévez

E-Mail Website
Guest Editor
Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, E37007 Salamanca, Spain
Interests: wine chemistry; food chemistry; phenolic compounds; sensory properties
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Tannins are phenolic compounds present in plant, fruits, and beverages that are commonly divided in three main groups depending on their structures: hydrolysable tannins, condensed tannins (also referred as proanthocyanidins), and phlorotannins. They are capable of binding and, in many cases, precipitating proteins, which are the basis of their function in plants (i.e. defense, against predators) and industrial uses (e.g., leather industry). This property is also responsible for the sensory role that tannins play in some food and beverages like cocoa, tea, and wine. Moreover, several biological and health-related properties have been reported for these compounds, suggesting protection against oxidative stress, antimicrobial properties, and prevention of some types of cancer. As a consequence, the industry has an increasing interest in tannin-rich extracts or products with biological and technological functions.

This Special Issue is focused on the most recent advances in tannin chemistry, analytical methodologies, new sources, valorization of industrial waste materials, standardization of extracts, and tannin-based bioactive products. Furthermore, articles addressing technological biological and sensory properties of tannins are also in the scope of the Molecules Special Issue “Tannin analysis, chemistry and functions.”

Prof. Dr. Teresa Escribano-Bailón
Dr. Ignacio García-Estévez
Guest Editors

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Keywords

  • Structure, reactivity, and synthesis of tannins
  • New analytical methodologies for tannin analysis
  • Food and beverages organoleptic properties
  • Valorization and standardization of tannin extracts
  • Biological properties of tannins
  • Technological applications of tannin-based extracts

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Published Papers (3 papers)

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Research

11 pages, 1081 KiB  
Article
Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods
by Aude A. Watrelot
Molecules 2021, 26(16), 4923; https://doi.org/10.3390/molecules26164923 - 14 Aug 2021
Cited by 16 | Viewed by 4172
Abstract
Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in commercial red wines from Vitis vinifera and interspecific [...] Read more.
Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in commercial red wines from Vitis vinifera and interspecific cold-hardy hybrids including Marquette, Frontenac, and Petite pearl cultivars. Protein (PP) and methylcellulose precipitation (MCP) methods were compared to a HPLC-DAD method, which is based on the interaction between tannins and a hydrophobic surface (RPC). Frontenac wines were the poorest in tannins and Cabernet sauvignon wines were the richest regardless of the method used. In cold-hardy red wines, the tannin content was higher in Marquette with high alcohol content, which suggested that the tannins were extracted from seeds rather than skins. The high limit of quantification of the PP method and the presence of anthocyanin di-glucosides in cold-hardy wines were parameters suggesting that protein and methylcellulose precipitation methods were neither suitable nor reliable for the quantification of tannins in cold-hardy red wines. The tannin content quantified by RPC was positively correlated to tannin quantified by MCP, suggesting that the RPC method would be relevant for the quantification of tannins in red wines. Full article
(This article belongs to the Special Issue Tannin Analysis, Chemistry, and Functions II)
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11 pages, 1005 KiB  
Article
Ellagitannin Digestion in Moth Larvae and a New Dimeric Ellagitannin from the Leaves of Platycarya strobilacea
by Juri Takayoshi, Yong-Lin Huang, Yosuke Matsuo, Yoshinori Saito, Dian-Peng Li and Takashi Tanaka
Molecules 2021, 26(14), 4134; https://doi.org/10.3390/molecules26144134 - 7 Jul 2021
Cited by 5 | Viewed by 2532
Abstract
Ellagitannins (ETs) are plant polyphenols with various health benefits. Recent studies have indicated that the biological activities of ETs are attributable to their degradation products, including ellagic acid and its gut microflora metabolites, such as urolithins. Insect tea produced in the Guangxi region, [...] Read more.
Ellagitannins (ETs) are plant polyphenols with various health benefits. Recent studies have indicated that the biological activities of ETs are attributable to their degradation products, including ellagic acid and its gut microflora metabolites, such as urolithins. Insect tea produced in the Guangxi region, China, is made from the frass of moth larvae that feed on the ET-rich leaves of Platycarya strobilacea. Chromatographic separation of the Guangxi insect tea showed that the major phenolic constituents are ellagic acid, brevifolin carboxylic acid, gallic acid, brevifolin, and polymeric polyphenols. Chemical investigation of the feed of the larvae, the fresh leaves of P. strobilacea, showed that the major polyphenols are ETs including pedunculagin, casuarictin, strictinin, and a new ET named platycaryanin E. The new ET was confirmed as a dimer of strictinin having a tergalloyl group. The insect tea and the leaves of P. strobilacea contained polymeric polyphenols, both of which were shown to be composed of ETs and proanthocyanidins by acid hydrolysis and thiol degradation. This study clarified that Guangxi insect tea contains ET metabolites produced in the digestive tract of moth larvae, and the metabolites probably have higher bioavailabilities than the original large-molecular ETs of the leaves of P. strobilacea. Full article
(This article belongs to the Special Issue Tannin Analysis, Chemistry, and Functions II)
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20 pages, 3716 KiB  
Article
Characterization of Natural and Alkaline-Oxidized Proanthocyanidins in Plant Extracts by Ultrahigh-Resolution UHPLC-MS/MS
by Maarit Karonen, Iqbal Bin Imran, Marica T. Engström and Juha-Pekka Salminen
Molecules 2021, 26(7), 1873; https://doi.org/10.3390/molecules26071873 - 26 Mar 2021
Cited by 17 | Viewed by 3634
Abstract
In this study, we analyzed the proanthocyanidin (PA) composition of 55 plant extracts before and after alkaline oxidation by ultrahigh-resolution UHPLC-MS/MS. We characterized the natural PA structures in detail and studied the sophisticated changes in the modified PA structures and the typical patterns [...] Read more.
In this study, we analyzed the proanthocyanidin (PA) composition of 55 plant extracts before and after alkaline oxidation by ultrahigh-resolution UHPLC-MS/MS. We characterized the natural PA structures in detail and studied the sophisticated changes in the modified PA structures and the typical patterns and models of reactions within different PA classes due to the oxidation. The natural PAs were A- and B-type PCs, PDs and PC/PD mixtures. In addition, we detected galloylated PAs. B-type PCs in different plant extracts were rather stable and showed no or minor modification due to the alkaline oxidation. For some samples, we detected the intramolecular reactions of PCs producing A-type ether linkages. A-type PCs were also rather stable with no or minor modification, but in some plants, the formation of additional ether linkages was detected. PAs containing PD units were more reactive. After alkaline oxidation, these PAs or their oxidation products were no longer detected by MS even though a different type and/or delayed PA hump was still detected by UV at 280 nm. Galloylated PAs were rather stable under alkaline oxidation if they were PC-based, but we detected the intramolecular conversion from B-type to A-type. Galloylated PDs were more reactive and reacted similarly to nongalloylated PDs. Full article
(This article belongs to the Special Issue Tannin Analysis, Chemistry, and Functions II)
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