Search results for "tannin"
showing 10 items of 66 documents
Intramuscular fatty acid composition of lambs given a tanniniferous diet with or without polyethylene glycol supplementation.
2007
The aim of this trial was to investigate the effects that dietary tannins have on lamb intramuscular fatty acids. Twenty-seven lambs were divided into three homogeneous groups: control group, receiving commercial concentrate based on maize; tannin group, fed a diet based on carob pulp (45% as fed basis); PEG group, receiving the same diet as the latter with addition of 42g/kg of polyethylene glycol (PEG, a binding agent that eliminates the effects of condensed tannins). The duration of the trial was 45 d. Intramuscular fatty acids were measured in the longissimus dorsi muscle. The isomer cis-9 trans-11 of linoleic acid (conjugated linoleic acid or CLA) and linolenic acid were higher in the …
UJI AKTIVITAS ANTIBAKTERI DARI ESTRAK TUMBUHAN AKWAY (Drimys beccariana. Gibbs)
2010
<p><em>The plant Akway (Drimys beccariana.</em>Gibbs<em>) is endemic to Papua and is frequently used traditionally by the Arfak tribe as a medicinal plant. We extract the plant by maceration with ethanol. The antibacterial test is done by Agar diffusion method. As microba test we used Escheresia coli and Bacillus subtilis. Result obtained from fitochemistry skrinning of the leaf and bark contained alkaloid, flavonoid, steroid, tannin, glikosida, saponin, triterpenoid, steroid and fenolik. Concentration of active substances from the leaf are flavonoid (0,3680%) and tanin (10.33 %); while from the bark flavonoid 18.35% and tanin (27.65%). Antibacterial test showed…
UJI AKTIVITAS ANTIBAKTERI DAN SKRINING FITOKIMIA EKSTRAK HEKSANA, ETIL ASETAT DAN METANOL TUMBUHAN SURUHAN (Peperomia pellucida L. Kunth)
2020
Antibacterial activity test and screening of phytochemical of extract hexane, ethyl acetate and methanol have been carried out. The extraction of the P.pellucida plants was carried out by the maceration method in stages based on the polarity of the solvent. Analysis of chemical compounds done with phytochemical screening test. Based on the identification of chemical compounds by phytochemical screening, hexane and ethyl acetate extract has been detected only in the presence of flavonoid compounds with moderate categories. Methanol extract contains high-grade alkaloids and moderate flavonoid and tannin compounds. Antibacterial test using disffusion methods suggest that ethyl acetate and me…
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
1999
Intensity of astringency and bitterness of seven flavonoid compounds was evaluated by a time-intensity (TI) procedure. Eighteen trained judges rated intensity continuously from ingestion, through expectoration at 10 s until extinction of the sensation. The seven stimuli included two flavan-3-ol monomers, (+)-catechin and (−)-epicatechin, three dimers and two trimers synthesised from catechin or epicatechin by condensation with (+)-dihydroquercitin. As the degree of polymerisation increased, maximum bitterness intensity (Imax) and total duration (Ttot) decreased whereas astringency Imax increased. The monomers were significantly higher in bitterness at Imax than the dimers, which were signif…
Uptake and retention of calcium, iron, and zinc from raw legumes and the effect of cooking on lentils in Caco-2 cells
2006
Abstract This study examined calcium, iron, and zinc uptake in Caco-2 cells (retention plus transport) from white beans, chickpeas, and lentils subjected to prior in vitro gastrointestinal digestion and the effect of cooking (traditional and industrial—ready to eat) on the uptake of these minerals from lentils. The highest cell uptake of calcium, iron, and zinc corresponded to raw chickpeas, which had the lowest soluble oxalate content and intermediate phenolic and tannin contents. From these results, raw chickpeas would be the best dietary source of calcium, iron, and zinc, although consumption in this form (ie, raw) is low. Cooking affects the calcium, iron, and zinc contents of lentils a…
Characterisation of Bobal and Crujidera grape cultivars, in comparison with Tempranillo and Cabernet Sauvignon: Evolution of leaf macronutrients and …
2008
Abstract We present characterisation data for two Spanish autochthonous grapevines, Bobal and Crujidera, in comparison with the well-known cultivars Tempranillo and Cabernet Sauvignon. Microsatellite markers were used for the molecular characterisation of Crujidera grapevines. Leaf macronutrient contents of the four cultivars were evaluated, as well as their changes at different vine developmental stages, and veraison was seen as the most suitable time to evaluate the nutritional status. Quantitative changes in some physiological parameters and the phenolic composition of the four grape varieties were measured during the last month of ripening. Polyphenols, tannins and anthocyanins increase…
Effects of tannin-containing diets on small ruminant meat quality
2010
Tannins are phenolic compounds present in several forages, tree leaves and by-products used for small ruminant feeding in the Mediterranean area. Although the effects of dietary tannins on small ruminant growth performances have been largely studied, only in the last ten years researchers have started to study the effects of tannins on meat quality. Meat from small ruminants given tanniniferous diets is lighter in colour compared to meat from animals given the same diets but in which the effects of tannins have been eliminated by the supplementation of polyethylene glycol. This result has been obtained with tannins from different feeds (carob pulp, acacia leaves or sulla fresh herbage). Rec…
Study of the factors influencing the bioaccessibility of 10 elements from chocolate drink powder
2016
Abstract A risk/benefit assessment of chocolate drink powder has been conducted by evaluating the total contents and the bioaccessibilities of Al, Ba, Cd, Cr, Cu, Fe, Mg, Mn, P and Zn. The bioaccessibility was studied considering the type of sample (traditional, light, diet and organic) and the different factors that may affect it, including physical-chemical parameters of the human digestive process (gastric pH, concentration of bile salts and presence of lipase) and the presence of dietary components (phytate, pectin, cellulose and tannin). The bioaccessibility varied greatly according to the sample type, being greater in the diet and organic samples, and on the element being considered (…
Impact of oak tannin selection and barrel toasting on the oxidative stability of dry white wine
2018
International audience; The article focuses on the impact of selecting barrel toasting and oak tennin on the dry white wine's oxidative stability. It reports that the management of the barrel ageing is the most important step for the production of premium quality wines and its role in the micro-oxygenation and enrichment of odorant compounds. The oak wood contains the antioxidant capacity. The barrel ageing on the oxidative stability of white wine includes experimental setup, analysis and chemical profiles.
Feeding Dairy Ewes with Fresh or Dehydrated Sulla (Sulla coronarium L.) Forage. 1. Effects on Feed Utilization, Milk Production, and Oxidative Status
2022
Feeding dairy ewes with fresh sulla forage (FSF), a legume species containing condensed tannins (CT), has been shown to increase feed intake, milk yield, and casein and enhances the oxidative status of animals. Dehydration of FSF could be an alternative to hay-making to preserve the nutritional properties. This research aimed to compare the responses of dairy ewes fed with diets based on sulla hay (SH), pelleted dehydrated sulla forage (DSF), or FSF in terms of efficiency of feed utilization, milk production, and the balance between oxidant (reactive oxygen metabolites (ROMs)) and antioxidant (biological antioxidant potential (BAP)) substances at the plasma level. Ten first-lambing (FL) and…