Tannins in forages complex with protein and reduce the availability of nitrogen to ruminants. Ruminal bacteria that ferment protein or peptides in the presence of tannins may benefit digestion of these diets. Bacteria from the rumina of sheep and goats fed Calliandra calothyrsus (3.6% N and 6% condensed tannin) were isolated on proteinaceous agar medium overlaid with either condensed (calliandr...

TROSZYŃSKA A., CISKA E. (2002): Phenolic compounds of seed coats of white and coloured varieties of pea (Pisum sativum L.) and their total antioxidant activity. Czech J. Food Sci., 20: 15–22. The purpose of this study was to compare the composition and contents of phenolic acids and condensed tannin in the seed coats of white and coloured varieties of pea and to examine the antioxidant properti...

leather artifacts have organic and degradable structure and some historic samples have remained from different historical periods. studies of these scarce specimens have a great importance in the conservation procedure by which the structural study of leather artifact for understanding production process and used materials can be achieved. for this purpose a historic leather bottle has been stu...

Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multiple flavan-3-ols units according to their degree of polymerization (DP). However, the influence o...

A collection of tannins extracted from various plant species was subjected to thermally assisted hydrolysis and methylation (THM) using tetramethylammonium hydroxide. The products obtained included 1,3,5-trimethoxybenzenes, derived from A rings of condensed tannins (CTs), and 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, and derivatives as major products from the B ring. 1,2,4-Tri- and two tet...