title: Hydrolyzable tannin analysis in food.
abstract: The discovery of plant polyphenols in food is perhaps one of the biggest breakthroughs in modern food science. Plant polyphenols are known for their role in food quality and safety, since they contribute significantly to taste, flavour, colour, stability etc., while they are increasingly recognised as important factors in long-term health, contributing towards reducing the risk of chronic disease. Almost 200years ago, hydrolyzable tannins (HTs) were the first group of plant polyphenols subjected to analytical chemical research. Despite the lack of commercially available standards, food analysis research offers a wealth of papers dealing with extraction optimisation, identification and quantification of HTs. The object of this review is to summarise analytical chemistry applications and the tools currently used for the analysis of HTs in food.
authors.affiliation: Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach, 1, 38010 San Michele all'Adige, Italy. panagiotis.arapitsas@fmach.it
authors.forename: Panagiotis
authors.initials: P
authors.lastname: Arapitsas
mesh_terms: D002623:Chemistry Techniques, Analytical / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D047348:Hydrolyzable Tannins / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis
chemical_list: D047348:Hydrolyzable Tannins; D059808:Polyphenols