Protein, Tannin and Starch Changes in Developing Seeds of Low and High Tannin Cultivars of Sorghum

Chavan, J. K.; Ghonsikar, C. P.; Kadam, S. S.; Salunkhe, D. K.

doi:10.1111/j.1745-4514.1979.tb00632.x

Cited by 6 publications

(3 citation statements)

References 10 publications

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“…Lower proportions were observed in all HTC beans. Such storage-related differences have also been found during fruit maturation (Goldstein and Swain, 1963) and seed development in sorghum (Chavan et al, 1979). The HTC-related reduction in total polyphenols and non-tannin polyphenols is probably due to polymerization of existing phenolic compounds, resulting in insoluble, high molecular weight polymers (Kadam et al, 1982); it is known that precipitation of polyphenolprotein complexes occurs more readily at elevated temperatures (Clarkson et al, 1992).…”

Section: Resultsmentioning

confidence: 91%

Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage

Martín‐Cabrejas

Esteban

Pérez

et al. 1997

J. Agric. Food Chem.

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Five different bean varieties (Phaseolus vulgaris L.) from Kenya, which were obtained either freshly collected or after having been stored for 5 years in tropical conditions (30−40 °C, >75% RH), were compared for their cooking characteristics. Beans under storage were susceptible to the hard-to-cook (HTC) defect, and the bean cooking time was up to 12 times that of the fresh beans, limiting their acceptability. A study was undertaken to investigate changes in nutritionally relevant physicochemical properties of beans during storage. Chemical analysis showed that storage resulted in a decrease in pH and an increase in titratable acidity in all varieties. Total polyphenol, non-tannin polyphenol, tannin, and lignin contents were determined; storage-induced HTC beans contained lower levels of total polyphenols (especially, non-tannin polyphenols) than the fresh beans but higher levels of tannins in all cultivars. Significant increases in lignin and lignified protein were also detected and accompanied by increases in cooking time. A reduction in phytic acid was also observed. These results are discussed in relation to the mechanisms which may underlie the development of the HTC defect. Keywords: Beans; hard-to-cook; phenolic compounds; storage

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Section: Resultsmentioning

confidence: 91%

Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage

Martín‐Cabrejas

Esteban

Pérez

et al. 1997

J. Agric. Food Chem.

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“…Sorghum tannins readily associate with sorghum proteins. About 68% of total tannins are recovered from albumins and globulins, prolamins and glutelins fractions (Table 2.12) (Chavan et al, 1979b). However, it remains unknown whether such types of tanninprotein complexes exist in situ or are formed only during the extraction process.…”

Section: Sorghummentioning

confidence: 99%

Phenolics in Food and Nutraceuticals

Shahidi¹,

Naczk

2003

610

426

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has reached the highest academic level, university research professor, in the department of biochemistry at Memorial University of Newfoundland (MUN). He is also cross-appointed to the department of biology, ocean sciences centre and the aquaculture program at MUN. Dr. Shahidi is the author of nearly 500 research papers and book chapters and has authored or edited over 30 books and made over 300 presentations at scientific conferences. His research contributions have led to several industrial developments around the globe. Dr. Shahidi's current research interests include different areas of nutraceuticals and functional foods as well as marine foods and natural antioxidants.Dr. Shahidi serves as the editor-in-chief of the Journal of Food Lipids and is an editorial board member of

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“…Condensed tannins are recognized as antinutritional factors, in which the tannin content is related to the low absorption of minerals, leading to some conditions such as anemia. [23] Tannins also tend to bind to proteins, a characteristic that can potentially cause gastrointestinal problems by denaturing digestive enzymes in the gut. [24] Furthermore, the ability of tannins to precipitate proteins has been linked to the sensation of astringency.…”

Section: Condensed Tanninsmentioning

confidence: 99%

Antioxidant Activity, Total Phenolic, Tannin, and Flavonoid Content of Five Plants Used in Traditional Medicine in Penjamo, Guanajuato

Barajas‐Ramírez

Cabrera-Ramírez

Aguilar‐Raymundo

2022

Chemistry & Biodiversity

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In Mexico, plants are commonly used to alleviate various ailments, including controlling some chronic degenerative diseases through the regular consumption of decoctions, infusions, and teas. However, there is little scientific evidence consolidating traditional medicine within health systems. Therefore, this work determined the phytochemical profile of the most used plants to treat various ailments (Cedro rojo, Cancerina, Ortiguilla, Hierba de la golondrina, Hierba de arlomo) and their general consumption as infusions. Aqueous and ethanolic extracts were generated, while the phytochemical compound content in the extracts obtained was quantified. The results indicate that the ethanolic extracts showed the highest phenolic compound and tannin content, with the highest contents for Cedro rojo (831.04 mg L À 1 ) and Cancerina (864.80 mg L À 1 ). The antioxidant activity was also determined, and a significant difference was observed (p < 0.05). The extracts with the highest antioxidant capacity were the ethanolic extracts ranging from 250 to 907 μMET mL À 1 , while the aqueous extracts ranged from 112 to 390 μMET mL À 1 . The compounds identified by high-performance liquid chromatography characterization on the aqueous extracts highlighted the presence of chlorogenic acid > cinnamic acid > quercetin. In ethanolic extracts, the presence of chlorogenic acid > cinnamic acid > quercetin > gallic acid > ferulic acid > coumaric acid was highlighted. The correlation between bioactive compounds, type of extract, and antioxidant activity suggests a significant affinity of these phytochemical compounds for the ethanol solvent. The results indicate that these plants are good sources of antioxidant phenolics and can be incorporated for use as functional beverages. However, more studies are needed to corroborate their beneficial effect.

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Protein, Tannin and Starch Changes in Developing Seeds of Low and High Tannin Cultivars of Sorghum

Cited by 6 publications

References 10 publications

Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage

Changes in Physicochemical Properties of Dry Beans (Phaseolus vulgaris L.) during Long-Term Storage

Phenolics in Food and Nutraceuticals

Antioxidant Activity, Total Phenolic, Tannin, and Flavonoid Content of Five Plants Used in Traditional Medicine in Penjamo, Guanajuato

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