title: Verifying the botanical authenticity of commercial tannins through sugars and simple phenols profiles.
abstract: Commercial tannins from several botanical sources and with different chemical and technological characteristics are used in the food and winemaking industries. Different ways to check their botanical authenticity have been studied in the last few years, through investigation of different analytical parameters. This work proposes a new, effective approach based on the quantification of 6 carbohydrates, 7 polyalcohols, and 55 phenols. 87 tannins from 12 different botanical sources were analysed following a very simple sample preparation procedure. Using Forward Stepwise Discriminant Analysis, 3 statistical models were created based on sugars content, phenols concentration and combination of the two classes of compounds for the 8 most abundant categories (i.e. oak, grape seed, grape skin, gall, chestnut, quebracho, tea and acacia). The last approach provided good results in attributing tannins to the correct botanical origin. Validation, repeated 3 times on subsets of 10% of samples, confirmed the reliability of this model.
authors.affiliation: IASMA Fondazione Edmund Mach, Centro Trasferimento Tecnologico, Via E. Mach 1, 38010 San Michele all'Adige, Italy. Electronic address: mario.malacarne@fmach.it.
authors.forename: Mario
authors.initials: M
authors.lastname: Malacarne
authors.affiliation: IASMA Fondazione Edmund Mach, Centro Trasferimento Tecnologico, Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors.forename: Tiziana
authors.initials: T
authors.lastname: Nardin
authors.affiliation: IASMA Fondazione Edmund Mach, Centro Trasferimento Tecnologico, Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors.forename: Daniela
authors.initials: D
authors.lastname: Bertoldi
authors.affiliation: IASMA Fondazione Edmund Mach, Centro Trasferimento Tecnologico, Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors.forename: Giorgio
authors.initials: G
authors.lastname: Nicolini
authors.affiliation: IASMA Fondazione Edmund Mach, Centro Trasferimento Tecnologico, Via E. Mach 1, 38010 San Michele all'Adige, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Larcher
mesh_terms: D000045:Acacia / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D057230:Limit of Detection; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D015203:Reproducibility of Results; D012639:Seeds / Q000737:chemistry; D013634:Tannins / Q000032:analysis*; D013662:Tea / Q000737:chemistry; D027843:Vitis / Q000737:chemistry
chemical_list: D000975:Antioxidants; D002241:Carbohydrates; D010636:Phenols; D010936:Plant Extracts; D013634:Tannins; D013662:Tea
keywords: Botanical origin; Carbohydrates; Commercial tannins; Polyalcohols; Simple phenols