Elsevier

Phytochemistry

Volume 12, Issue 4, April 1973, Pages 907-912
Phytochemistry

Haemanalysis of tannins: The concept of relative astringency

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Abstract

The astringency of tannins, that is their efficiency as precipitants of proteins, is determined by their reaction with the proteins of haemolysed blood and calorimetric determination of residual haemoglobin. The method is accurate and sensitive because of the narrow range of concentration of tannin between that required to initiate precipitation (the threshold concentration) and that for complete precipitation. ‘Relative astringency’ (RA) is the ratio of the concentration of the tannic acid to that of the tannin which effects the same degree of precipitation. The RA of certain esters of hexahydroxydiphenic acid and of certain procyanidins of known constitution has been determined and the results applied to the ellagitannins and/or leucoanthocyanins present in species of Shorea, Geranium and other plants. The homology of each of these classes of tannins is discussed in the light of the results.

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