All the oenological tannins were analyzed using the gelatin precipitation method [59 ]. Briefly, 4 mL of oenological tannin solutions were placed in two centrifuge tubes. Tube A (sample) received an addition of 0.4 mL of aqueous BSA solution (7%
w/v). Tube B (control) was prepared similarly, but the added BSA solution was replaced with water. After 24 h at room temperature, the two tubes were centrifuged, and the supernatants were diluted 1:100 with water and read at 280 nm in a 1 cm quartz cuvette, obtaining the absorbance values (A
0 for tube B diluted solution, A for tube A diluted solution). The gelatin index was calculated according to the following formula:
This index gives information concerning the reactivity of the tannin: the higher the value, the higher the reactivity of the extract towards proteins.
The turbidity of Tube A was also measured before and after the addition of BSA solution and monitored for approximately 20 min, until turbidity stabilization, using a
HACH2100N turbidimeter.
Canuti V., Cecchi L., Khatib M., Guerrini L., Mulinacci N, & Zanoni B. (2020). A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products. Molecules, 25(19), 4460.