Antioxidant activities of different vegetables Bitter gourd, Tomato and Spinach (Momordica charantia, Lycopersicon esculentum, Spinacia oleracea) were determined. In addition, rapid visual estimation of tannin content, total phenolic, tested for their free radical scavenging activity (FRSA) in the DPPH (1, 1-dephenyl2-picrylhydrazil radical) of those samples were assessed. A new technique was u...

The condensed tannin (CT) content of eight shrub species (Cytisus purgans, Cytisus scoparius, Genista florida, Genista occidentalis, Calluna vulgaris, Erica arborea, Erica australis and Juniperus communis) from a grazing mountain area of northern Spain was analysed and related to various indicators of nutritive value. Chemical composition, in vitro gas production, OM degradation and true DM dig...

Different soil types can significantly affect the composition of wine grapes and the final wine product. In this study, the effects of soil types on the composition of Cabernet Sauvignon grapes and wine produced in the Helan Mountains were evaluated. Three different representative soil types--aeolian, sierozem and irrigation silting soil were studied. The compositions of grapes and wines were m...

Millets are one of the oldest foods known to humans and cultivated since time immemorial. Millets are termed as nutricereals since, they are nutritionally superior to major cereals with respect to protein, energy, vitamins and minerals. The functional properties and phytochemical components of native and modified millet flours were studied. The functional characteristics such as water absorptio...

Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, origin astringency sub-qualities, such as typical drying found in immature grapes, still unknown. wines with similar tannin content but different from harvest dates, studied. was characterised terms friction coefficient, polyphenol content, analysis tannin/salivary–proteins aggregates characterisatio...

Introduction: Tannins (tannic acid) are toxic, high molecular weight and watersoluble polyphenols that are present in many plants such as pistachio and its byproducts. Wide ranges of microorganisms including bacteria tolerate tannin and degrade it. The aim of this study was to isolate and characterize tannintolerant bacteria from pistachio soft hulls (PSH) and feces of goat before and after fee...

In a previous study by the authors, particleboard was manufactured using a new natural adhesive composed of tannin and sucrose. The optimal ratio between tannin and sucrose was 25/75, and the suitable resin content was 30 to 40 wt%. In this study, the effects of hot pressing temperature and hot pressing time on board properties were investigated. The optimal values for the hot pressing temperat...