1. Tannins, properties
and uses
Student: Carla De Souza
Supervisor: Nidhi Bansal
Severino Gonzaga Neto

2. What are?
• Tannins are phenolic plant secondary compounds and
are widely distributed through the plant kingdom,
especially legumes and browse which affect animal
performance in many countries.

3. • Myriad of supplemental
functions in a plant’s life
cycle
• Protective tissues
• Defense strategies
Why?
Anthocyanins
Isoflavonoids

4. Death of plants - phenolic compounds may persist for
weeks or months and affect decomposer organisms
and decomposition processes in soils.
Not restricted to only
the plant - extend to the
functioning of whole
ecosystems.
earthworm

5. Uses
• Dyes
• Fibers
• Glues
• Oils
• Waxes
• Flavoring agents
• Drugs
• Perfumes
• Potential sources of new natural drugs, antibiotics,
insecticides and herbicides

6. Natural drugs, antibiotics, insecticides and
herbicides
• Unlike the traditional vitamins
• Not essential for short-term
• Modest long-term intakes
• Modulating human metabolism - prevention or
reduction - degenerative diseases such as:
 Cardiovascular diseases
 Diabetes
 Obesity
 Cancer

7. Benefit’s sources
• Tree bark
• Grains
• Legumes
• Fruits
• Vegetables
• Wine
• Milk

8. Milk
• Soy milk
• Cow milk

9. Cow milk
• Feeding the cows
• Milk fortification

10. Feeding the cows
• Sorghum grain
Comparatively containing
• 90 to 95% of corn NV, in EV
• Protein content of around 8 to 9%,
corn, although with lesser quality
• Methionine and lysine – maize,
tryptophan.
• Contain tannins

11. Tannins
• Tannins are toxic to ruminants ?
• Performance is impaired by tannins ingestion?
Harmful, harmless or beneficial - type and chemical
structure, species, the amount ingested and the animal
Types of tannins
The binding ability to proteins, especially to protect
the protein from rumen fermentation allow better
utilization of dietary protein in ruminant animals

12. Types of tannins
• The tannins divided into 3 subclasses:
• Condensed tannins or proanthocyanidins,
• Hydrolysable tannins,
• Derived tannins
• Condensed tannins
• Hydrolysable tannins

13. Figure- Structure of flavan-3-ol monomers and dimers. (A)-Epicatechin with
R1=OH and R2=H or (+)-catechin with R1=H and R2=OH;, (B) procyanidin (4b-8)-
dimer; (C) procyanidin (4b-6)-dimer.
Condensed tannins
flavan-3-ols
Proanthocyanidins

14. • Presence in food affects quality parameters such as
 Astringency
 Bitterness
 Sourness
 Sweetness
 Salivary viscosity
 Aroma
 Color formation
 The binding ability to proteins
Parametres

15. Condensed tannins (Acacia mearnsii)
 Molecular mass of on average 1250 units
 Completely water soluble
 Brown free flowing powder (68.3% tannin)
 pH 4.8

16. CONTI, et al., Revista Argentina de Producción Animal (2007).
Production, milk composition and changes in cows body weight at grazing and
suplemented with condensed tannins (Bioquina ®)

17. KUSHWAHA, et al., Agri. Reviews, 2011.
• Effects of tannins on milk yield and milk composition Tannins
can be used as feed additive to reduce the degradation of
protein in the rumen.
• Tannins form complexes with protein that are less soluble and
accessible to proteolytic enzymes in the rumen. A non-
significant increase in milk production was observed in
lactating cows fed on 10% salseed meal (11% ta) in concentrate
mixture.
• Inclusion of 10 and 20% salseed meal did’nt affect the health of
the animal and rumen fermentation pattern.
• No significant difference in milk yield obtained in untreated,
10% tannic acid as well as 1% formaldehyde treated groundnut
cake in lactating goats.

18. Effect of T. chebula extract supplementation on plasma fatty acid profile (g/100 g of FAME)
of kids.
RANA et al., Meat Science (2012).

20. • The effectiveness of polyphenols depends on
preserving the stability, bioactivity and bioavailability
of the active ingredients.
• The unpleasant taste of most phenolic compounds
also limits their application.
• The utilization of encapsulated polyphenols, instead
of free compounds, can effectively alleviate these
deficiencies (FANG and BHANDARI).

21. • In the food industry, the microencapsulation
process can be applied for a variety of
reasons, one of them is mask an unwanted
flavor or taste of the core material

22. RANA et al., Effect of tanniniferous Terminalia chebula extract on rumen
biohydrogenation, Δ9-desaturase activity, CLA content and fatty acid composition in
longissimus dorsi muscle of kids. Meat Science 90 (2012) 558–563.
Raju Kushwaha, S.N. Rai, A.K. Singh, G. Chandra, M.M. Vaidya,
V.K. Sharma, M.M. Pathan' and S. Kumar. TANNINIFEROUS FEED RESOURCES IN DAIRY
ANIMALS: A REVIEW. Agri. Reviews, 32 (4) : 267 - 275, 2011
Conti, et al., Efecto de los taninos condensados sobre la producción y composición de
leche de vacas lecheras en pastoreo de verano. Fac.Cs.Vet., UNLitoral. Revista Argentina
de Producción Animal Vol 27 Supl. 1 (2007).
Thanks