Obtaining and characterizing modified tannins by physical-chemical methods

Alexandru Gonta 1 , Tudor Lupascu 1 , Nina Timbaliuc 1 , and Aurelia Meghea 2
  • 1 Academy of Sciences of Moldova
  • 2 “Politehnica” University of Bucharest

Abstract

After oxidation of tannins (Tannins 1–3) extracted from grape seeds, Tanoxil compounds with increased solubility and enhanced antioxidant activities were synthesized. In this research, ABTS+· assay and a chemiluminescence method were used for antioxidant measurement of hydrophilic compounds (Tanoxils 1–3).

It was observed that the antioxidant activity (AA, %) is very similar for the three samples, while at the same time AA is quite high (93.16%–96.48%). The percentage of inhibition by ABTS+· is higher for Tanoxil 2 (96.4%) as compared to Tannin 2 compound (14.34%). Moreover, the total content (TCF) of carboxyl and phenolic groups was investigated. TCF values, determined for Tanoxil products, revealed a double (Tanoxil 1) or triple (Tanoxil 2) increase as compared to the value of the TCF of Tannin 1. Tanoxil products represent an interest for future research as they have a high AA (96.4%) and the content of acidic groups is significant (TCF, 0.191 meq g−1).

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • [1] T. Tanaka, Y. Matsuo, I. Kouno. Int. J. Mol. Sci. 11, 14 (2010) http://dx.doi.org/10.3390/ijms11010014

  • [2] R. de la Iglesia, et al., International Union of Biochemistry and Molecular Biology 36(3), 159 (2010)

  • [3] W. Bors, C. Michel, Free Radic. Biol. Med. 27, 1413 (1999) http://dx.doi.org/10.1016/S0891-5849(99)00187-2

  • [4] C. Rice-Evans et al., Trends Plant. Sci. 2, 152 (1997) http://dx.doi.org/10.1016/S1360-1385(97)01018-2

  • [5] S.V. Jovanavic, S. Steenken, M.G. Simic. J. Chem. Soc. Perkins Trans. 2, 2497 (1996) http://dx.doi.org/10.1039/p29960002497

  • [6] F. Nanjo, M. Mori, K. Goto, Y. Hara. Biosci. Biotechnol. Biochem. 63, 1621 (1999) http://dx.doi.org/10.1271/bbb.63.1621

  • [7] Q. Guo, B. Zhao, S. Shen, J. Hou, J. Hu, W. Xin. Biochim. Biophys. Acta 1427, 13 (1999) http://dx.doi.org/10.1016/S0304-4165(98)00168-8

  • [8] D.E. Pszczola, Food Technol. 52, 70 (1998)

  • [9] S.B. Kritchevsky. J. Nutr. 129, 5 (1999)

  • [10] H. Wang et al., J. Nat. Prod. 62, 294 (1999) http://dx.doi.org/10.1021/np980501m

  • [11] C.J. Espin, C. Soler-Rivas, H. Wichers, J. Garcia-Viguera, J. Agric. Food Chem. 48, 1588 (2000) http://dx.doi.org/10.1021/jf9911390

  • [12] A. Pannala et al., Biochemical and Biophysical Research Communications 232, 164 (1997) http://dx.doi.org/10.1006/bbrc.1997.6254

  • [13] A. Villares, M.A. Rostagno, Inflamm. Res. 58, 537 (2009) http://dx.doi.org/10.1007/s00011-009-0037-3

  • [14] Y. Yilmaz, T. Romeo Toledo, Trends in Food Science & Technolog, 15, 422 (2004) http://dx.doi.org/10.1016/j.tifs.2004.04.006

  • [15] T. Lupascu, G. Duca, M. Giurginca, P. Vlad, L. Lupascu, A. Meghea, Key Engeenering Materials 415, 25 (2009) http://dx.doi.org/10.4028/www.scientific.net/KEM.415.25

  • [16] C. Counet, S. Collin, J. Agric. Food Chem. 51, 6816 (2003) http://dx.doi.org/10.1021/jf030349g

  • [17] S. Son, B.A. Lewis, J. Agric. Food Chem. 50, 468 (2002) http://dx.doi.org/10.1021/jf010830b

  • [18] G. Schmeda et al., Free-radical research 37(4), 447 (2003) http://dx.doi.org/10.1080/1071576031000090000

  • [19] B. Halliwell, J.M. Gutteridge, Free Radicals in Biology and Medicine, 3rd edition (Oxford University Press, New York, 1999)

  • [20] A. Floegel, D.-O. Kim, S.-J. Chung, S.I. Koo, O.K. Chun, J. Food Compos. Anal. 24, 1043 (2011) http://dx.doi.org/10.1016/j.jfca.2011.01.008

  • [21] A.M. Oickle et al., CARBON 48, 3313 (2010) http://dx.doi.org/10.1016/j.carbon.2010.05.004

  • [22] Re. Roberta et al., Free Radical Biology & Medicine 26(9/10), 1231 (1999)

  • [23] B.G. Kwon, J.-O. Kim, K.C. Namkung, Science of the Total Environment 437, 237 (2012) http://dx.doi.org/10.1016/j.scitotenv.2012.08.016

  • [24] T. Lupascu, G. Duca, P. Vlad, V. Kulcitki, R. Nastas, Chem. J. Moldova 1(1), 60 (2006)

  • [25] L. Lupascu, V. Rudic, V. Cotos, T. Lupascu, J. Biomed. Sci. Eng. 3(8), 258 (2010) http://dx.doi.org/10.4236/jbise.2010.38101

  • [26] K. Chung, Z. Lu, M. Chou, Food Chem Toxicol. 36(12), 1053 (1998) http://dx.doi.org/10.1016/S0278-6915(98)00086-6

  • [27] A. Roda, M. Guardigli, Anal. Bioanal. Chem. 402, 69 (2012) http://dx.doi.org/10.1007/s00216-011-5455-8

  • [28] J.M. Lee, M.M. Karim, S.H. Lee, J. Fluores. 15(5) 735 (2005) http://dx.doi.org/10.1007/s10895-005-2981-9

  • [29] K. Shweta, Gediya et al., J. Nat. Prod. Plant Resour. 1(1), 24 (2011)

  • [30] N.P. Seeram, M.G. Nair, J. Agric. Food Chem. 50, 5308 (2002) http://dx.doi.org/10.1021/jf025671q

OPEN ACCESS

Journal + Issues

Search