TY - DATA T1 - Antioxidant activity of commercial food grade tannins exemplified in a wine model PY - 2016/10/24 AU - Arianna Ricci AU - Kenneth J. Olejar AU - Giuseppina P. Parpinello AU - Alessia U. Mattioli AU - Nemanja Teslić AU - Paul A. Kilmartin AU - Andrea Versari UR - https://tandf.figshare.com/articles/dataset/Antioxidant_activity_of_commercial_food_grade_tannins_exemplified_in_a_wine_model/4055136 DO - 10.6084/m9.figshare.4055136.v1 L4 - https://ndownloader.figshare.com/files/6530073 L4 - https://ndownloader.figshare.com/files/6530076 KW - Antioxidant activity KW - commercial tannins KW - food additives KW - plant polyphenols N2 - Although commercial tannins are widely used in foods and beverages, an improved understanding of the structure and composition of vegetable tannins is needed to promote the exploitation of agri-food by-products and waste and their valorisation in more sustainable industrial applications. This study aims to characterise the phytochemical composition and antioxidant activity of 13 food grade tannins using multiple analytical approaches, including spectrophotometry and HPLC-ECD to determine the amount of targeted polyphenolic compounds. Moreover, the antioxidant activity of tannins was assessed in terms of radical scavenging activity (DPPH• assay), reducing power (FRAP assay), and redox properties (cyclic voltammetry, CV). A statistical univariate and multivariate correlation analysis was performed on 17 parameters including tannin content (range: 0.71–1.62 mM), gallic acid, (+)-catechin, syringic acid and (‒)-epicatechin. The compositional profile of tannins was related to their chemical moiety, antioxidant activity and the botanical origin of the extracts. In particular, the CV signal at 500 mV was highly correlated with DPPH• value due to the catechol ring of flavonoids and trigalloyl moieties of gallic acid–based compounds. Practical examples of tannins application in winemaking are discussed. ER -