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The chemical formula for commercial tannic acid is often given as C 76 H 52 O 46, which corresponds with decagalloyl glucose, but in fact it is a mixture of polygalloyl glucoses or polygalloyl quinic acid esters with the number of galloyl moieties per molecule ranging from 2 up to 12 depending on the plant source used to extract the tannic acid.
Representative chemical structure of a tannic acid, a type of tannin Tannin powder (mixture of compounds) A bottle of tannic acid solution in water. Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.
Representative chemical structure of one of many plant-derived polyphenols that comprise tannic acid. Such compounds are formed by esterification of phenylpropanoid-derived gallic acid to a monosaccharide (glucose) core. Polyphenols (/ ˌ p ɒ l i ˈ f iː n oʊ l,-n ɒ l /) are a large family of naturally occurring phenols. [1]
A hydrolysable tannin or pyrogallol-type tannin is a type of tannin that, on heating with hydrochloric or sulfuric acids, yields gallic or ellagic acids. [1]At the center of a hydrolysable tannin molecule, there is a carbohydrate (usually D-glucose but also cyclitols like quinic or shikimic acids).
Phenol – the simplest of the phenols Chemical structure of salicylic acid, the active metabolite of aspirin Chemical structure of aloe emodin, a diphenol Quercetin, a typical flavonoid, is a polyphenol Tannic acid, a typical polyphenol of indeterminate structure Lignin, is around 25% of the composition of wood This structure is repeated many ...
The bark of some trees, notably oak (Quercus robur) is a source of tannic acid, which is used in tanning. Bark chips generated as a by-product of lumber production are often used in bark mulch. Bark is important to the horticultural industry since in shredded form it is used for plants that do not thrive in ordinary soil, such as epiphytes. [50]
The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.
Gallic acid is the main constituent of tara tannins (53%) and can be easily isolated by alkaline hydrolysis of the plant extract. [12] Quinic acid is also a constituent of the tara tannins. [13] Its tannins are colourless or light making them suitable a premordant in the dyeing of cotton and other cellulose fibres. [14]