Tannins Chemistry, their Occurence in Foods and Effects of Food Processing Technologies on Tannins

Year 2012, Volume: 10 Issue: 2, 96 - 108, 01.06.2012

Emre Bakkalbaşı

Abstract

The scientific interest on tannins has been increased because of their high antioxidant activities and therapeutic effects on some diseases during the last two decade. Many studies in the literature have been focused on the tannin contents of foods and the effects of processing on tannins. This article reviews the description, classification, chemistry and occurrence of tannins in foods and the effects food processing technologies on tannins

Keywords

Tanin, Tannin chemistry, Food, Food processing technology

Tanenlerin Kimyası, Gıdalardaki Varlığı ve Gıda İşlemenin Tanenler Üzerine Etkisi

Abstract

Yüksek antioksidan aktivitesi ve birçok hastalığın tedavisinde etkili olabilmeleri nedeniyle tanenlere karşı duyulan ilgi son 20 yılda artmıştır. Tanenlerin gıdalardaki varlığı ve gıda işleme tekniklerinin bu bileşikler üzerine etkisini araştıran birçok çalışma yapılmıştır. Bu derlemede tanenlerin tanımlanması, sınıflandırılması, kimyası, gıdalardaki varlığı ve işleme tekniklerinin tanenler üzerine etkisine ait veriler derlenmiştir

Keywords

Tanen, Tanen kimyası, Gıda, Gıda işleme teknikleri

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