α-Glucosidase inhibition and antioxidant activity of an oenological commercial tannin. Extraction, fractionation and analysis by HPLC/ESI-MS/MS and (1)H NMR.
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DOI: 10.1016/j.foodchem.2016.07.136
Abstract: Two batches of the oenological tannin Tan'Activ R, (toasted oak wood - Quercus robur), were extracted with ethanol. A fractionation on XAD-16 afforded four fractions for each extract. Extracts and fractions were evaluated for antioxidant… read more here.
Keywords: antioxidant activity; fractionation; activity; tannin ... See more keywords