Tannins from the bark of a native argentine tree with biotechnological potential

VILLAFAÑE, F.R.; SGARIGLIA, M.A.; SOBERÓN, J.R.; VATTUONE, M.A.

Horco Molle, Yerba Buena - Tucumán - Argentina

Congreso; XXX ANNUAL SCIENTIFIC MEETING - TUCUMAN BIOLOGY ASSOCIATION; 2013

TUCUMAN BIOLOGY ASSOCIATION

Currently, a large number and variety of natural refined products exist on the market and are used as additives for food and beverage industries. They include refined tannic products, which are often obtained from Quercus sp. Previous studies about Caesalpinia paraguariensis (Fabaceae) indicated that it has an interesting tannins composition that could have application in oenology. The aim of this work was to determine the best extraction method according to the yields and concentration of specific phenolics of oenologic interest. The dried and ground plant material was extracted at 10% w/v by (A) maceration with 50% v/v methanol, and extraction by soxhlet apparatus with 50% v/v methanol (B), 60% v/v ethanol (C) and 50% v/v acetone (D). Yields, total polyphenolics (TP), precipitable tannins (PT) and anthocyanes (AnT) were determined for each extract by Graham HD, Hagerman AE and Puissant-Leon, respectively. The soxhlet methods had higher yields (%): A 6.95; B 10.18; C 7.66; D 8.58. D was the most efficient method, although considering that TP, PT and AnT concentrations were not significantly different (p< 0.05) among the assayed extracts, C could be the best method (TP: 5.31 mg/ml, PT: 0.15 mg/ml, AnT: 0.18 mg/ml), because it supports their potential biotechnological application.