What is the Difference Between Hydrolysable Tannins and Condensed Tannins?
🆚 Go to Comparative Table 🆚The main difference between hydrolysable tannins and condensed tannins lies in their structure and properties.
Hydrolysable Tannins:
- Contain a polyol core, usually a carbohydrate, to which phenolic acids are linked by ester bonds.
- Yield carbohydrate and phenolic acids upon hydrolysis.
- Can be further divided into gallotannins (provide sugar and gallic acid on hydrolysis) and ellagitannins.
- Found in foods such as legume seeds, cider, tea, nuts, peas, cocoa, leafy green vegetables, and coffee.
Condensed Tannins:
- Formed by catechin units through C4–C8 or C6–C8 links.
- Also known as proanthocyanidins or catechin tannins.
- Contains repeating flavan-3-ol units, including catechin and epicatechin.
- Found in grape skins, seeds, and flesh.
In summary, hydrolysable tannins are characterized by their carbohydrate and phenolic acid components, while condensed tannins are formed from the condensation of flavans and contain repeating catechin units. Both types of tannins can be found in various plant foods and contribute to their bitter taste and astringent properties.
Comparative Table: Hydrolysable Tannins vs Condensed Tannins
The main difference between hydrolysable tannins and condensed tannins is their structure and formation. Here is a table summarizing their differences:
| Feature | Hydrolysable Tannins | Condensed Tannins |
|---|---|---|
| Structure | Contain a polyol core and can yield carbohydrate and phenolic acids upon hydrolysis | Formed from the condensation of flavans |
| Hydrolysis | Can be hydrolyzed from weak acids or weak bases | Solid-phase reaction between catechin units, forming C4–C8 or C6–C8 links |
| Subgroups | Divided into gallotannins and ellagitannins | Can be further classified into proanthocyanidins or catechin tannins |
| Occurrence | Found in many plant foods, such as legume seeds, cider, tea, nuts, peas, cocoa, leafy green vegetables, and coffee | Found in several plant species and are more resistant to microbial degradation than hydrolysable tannins |
Tannins are water-soluble polyphenols that can be found in many plant foods and are known for their antioxidant properties.
- Condensed Hydrolyzable vs Phlorotannins
- Tannins vs Tannic Acid
- Hydrolysis vs Condensation
- Phenols vs Polyphenols
- Hydration vs Hydrolysis
- Hydrolytic vs Oxidative Rancidity
- Hydrolysis vs Dehydration
- Hydration vs Hydrogenation
- Tocopherols vs Tocotrienols
- Distillation vs Condensation
- Flavonoids vs Polyphenols
- Hydrogenation vs Hydrogenolysis
- Anthocyanin vs Anthocyanidin
- Hydrolysis vs Dehydration Synthesis
- Quercetin vs Quercetin Dihydrate
- Flavonoids vs Isoflavonoids
- Glycosylation vs Glycosidation
- Cellulose vs Hemicellulose
- Thiocyanate vs Isothiocyanate