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Chemical variability of savory [Satureja] genus in respect of essential oil composition and tannin content

100%

Roslon W., Weglarz Z.

Herba Polonica

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2002

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tom 48

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nr 4

Three accessions of winter savory (S. montana) and two other perennials from Satureja genus (S. amoena and S. coeuela) were compared in respect of the content and composition of essential oil, and tannin content as well. The content of essential oil ranged from 0.70% to 1.90%. The main component of essential oil in all accessions was carvacrol. In two populations (5. amoena from Poland and S. montana from Canada) it constituted more than 70%, in three other about 40%. The important constituents were also: γ-terpinene and p-cymene. The content of γ-terpinene ranged from 6.49 to 17.28% and p-cymene from 5.58 to 29.98%. S. coeuela from Austria was characterized by high concentration of terpinene-4-ol (13.92%). The content of tannins in herb ranged from 2.31 (S. montana from Canada) to 4.01% (S. coeuela from Austria).

2

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Tannin content in acorns (Quercus spp.) from Poland

84%

Luczaj L., Adamczak A., Duda M.

Dendrobiology

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2014

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tom 72

Oak acorns used to be an important human food, up until recent times. The major factor inhibiting their use in modern nutrition is their high tannin content. Polish oak trees were screened in order to find out whether there are any major geographical or interspecific differences in tannin and total phenolic contents in acorns, which might help us to establish further directions in the search for low-tannin individuals. We studied the level of phenolic compounds using the standard Polish and European Pharmacopoeia method, with Folin-Ciocalteu reagent and hide powder. Altogether 49 acorn samples of Quercus robur, 13 of Q. petraea, 1 of Q. pubescens (all native) and 12 of Q. rubra (introduced) were collected in different regions of Poland. The amount of investigated phenolics in Q. robur and Q. petraea acorns was similar, and tannins constituted the main component. The Q. pubescens sample was distinguished by the lowest tannin and total phenolic content and a relatively high amount of non-tannin phenolics. Q. rubra had a slightly lower tannin content than Q. robur and Q. petraea acorns, but the level of other phenolics was much higher. The results for Q. robur suggest geographical variability of phenolic content as well as a relationship between the phytochemical and biometric parameters of oak acorns.

3

Impact of season of harvest on potential nutritive value, methane production and condensed tannins content of Calobota saharae in M´sila, North-Central Algeria

84%

Medjekal S., Ghadbane M., Bousseboua H.

Electronic Journal of Polish Agricultural Universities. Series Agronomy

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2015

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tom 18

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nr 2

4

Tannin content affects negatively nutritive value of pea for monogastrics

84%

Smulikowska S., Pastuszewska B., Swiech E., Ochtabinska A., Mieczkowska A., Nguyen V. C., Buraczewska L.

Journal of Animal and Feed Sciences

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2001

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tom 10

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nr 3

5

Influence od seed maturity on germination, vigour and protein and tannin contents in faba bean [Vicia faba L.var.minor]

84%

Pokojska H., Grzelak K.

Plant Breeding and Seed Science

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1996

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tom 40

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nr 3-4

6

Extracts from selected tannin-rich foods - a relation between tannins content and sensory astringency

67%

Troszynska A., Narolewska O., Wolejszo A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3

329-333

Extracts of polyphenols were obtained from black chokeberry, green tea, and walnut using acetone-water and ethanol-water system (8:2, v/v). The extracts were subjected to sensory evaluation using the method of sensory scaling and quantitative descriptive analysis (QDA). In sensory scaling a trained panel rated the samples for astringency which was expressed as Sensation of Astringency Coefficients (SAC). The QDA was applied for quantitative and qualitative characteristics of the extracts. To determine the content of tannins three spectrophotometric methods were used (n- butanol- HCl hydrolysis, BSA precipitation assay and PVP binding assay). The results proved that both the source of tannins and the type of solvent used for extraction had significant effects on the astringency and sensory profiles of the extracts. The analysis of multiple regression demonstrated that astringency of the extracts examined was affected to the greatest extent by tannins determined with the method of their binding on polyvinylpyrrolidone (PVP) sorbent.

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Zawartosc garbnikow oraz kwasu szczawiowego w wybranych owocach lesnych w zaleznosci od miejsca pozyskania

67%

Sembratowicz I., Ognik K., Rusinek E., Truchlinski J.

Roczniki Państwowego Zakładu Higieny

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2008

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tom 59

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nr 1

41-46

Oznaczono zawartość garbników oraz kwasu szczawiowego w owocach: borówki czarnej, maliny właściwej oraz poziomki pospolitej, pozyskanych z terenów potencjalnie wolnych od zanieczyszczeń (Gmina Kraśniczyn) oraz z miejsc bardziej narażonych na emisję zanieczyszczeń (Rejowiec Fabryczny). Zawartość garbników w owocach poziomki pospolitej oraz koncentracja kwasu szczawiowego w owocach borówki czarnej, pochodzących z okolic potencjalnie nie narażonych na ekspozycję zanieczyszczeń była wyższa, niż w surowcach pozyskanych z okolic Rejowca Fabrycznego. Średnie zawartości garbników oraz kwasu szczawiowego w analizowanych owocach leśnych były niskie.

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Zawartosc garbnikow w zielonych i czarnych herbatach oraz wlasciwosci antybakteryjne metanolowych wyciagow

67%

Stanczyk A., Skolimowska U., Wedzisz A.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

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nr 4

976-980

9

Podatność odmian bobiku o zróżnicowanej zawartości tanin na szkodniki

67%

Ropek D., Kulig B.

Progress in Plant Protection

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2009

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tom 49

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nr 1

10

Wpływ kiszenia nasion roślin strączkowych na zawartość tanin i inhibitorów trypsyny

51%

Flis M., Lewicki C.

Acta Academiae Agriculturae ac Technicae Olstenensis. Zootechnica

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1989

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tom 33

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