TANNINS

Introduction
The term tannin was first time coined by Seguin in 1796. This
term was used to denote substances present in plant extract
which react with protein of animal hide, and convert hide and
skin into leather.

Definition “ Complex substances that usually occur as mixtures of

polyphenols that are very difficult to separate since they don't
crystallize, are called tannins.” OR “ Tannins are polyhydroxy
phenolic compounds.”
Occurrence
• The tannins are widely distributed in the vegetable kingdom. The best
known families that contain tannins are; Aceraceae, actnidiaceae,
Bixaceae , Burseraceae ,Ericaeae.
• They are the active constituents of materials such as, Oak bark. Soft
wood of plants have less tannin than hard wood. As tannic acid are
brown in colour so white wood has less tannin. Wood that have
yellow ,red or brown colour has large quantitiy of tanninsThey are
present in aerial parts e.g., leaves, fruits, barks or stem, generally
occur in immature fruits, but disappears during ripening process. New
leaves of deciduous plants contain high concentration of tannins.
Tannins occur in many crude drugs.
 Cellular localization
• Tannins are manufactured by chloroplast derived
organelle the tannosome.Tannins are physically
located in the vacoules or surface wax.
• These storage keep them active against
predators.They are called ergastic
substances the non protoplasmic materials found in
plants
Structure of tannic acid
 Tannins used as Liquids.
• The best known human dietry sources of tannins are tea and wine.
Wine
Most wines aged in charred wooden oak barrels possess tannins
absorbed from naturally occuring tannins in wood which seep in
wine.This concentration gives wine its signature bitterness
Effect
the tannins draw residual proteins from tongue and mouth which
gives wine its after taste.
 Tannins in fruits
Persimmons;
These contain tannins in high quantity when are not ripened
making them highly astringents and cannot be eaten.When
ripened they contain less tannins.
Berries Strwberries and blue berries contain both hydrolyzable
and condensed tannins.
Nuts
almond ,walnuts contain tannins in less quantity.
Herbs and spices
Clove vanilla,cinnamon cumin have tannins.
Chocolate;It contain about 6% tannins
Physical Properties Color: Dark brown or reddish brown
State: Non-crystalline Solubility: Soluble in water, alcohol,
dilute alkalis, glycerols and acetone.

Chemical properties (i) Precipitation (ii) Anti-oxidizing

properties (iii) Astringent (iv) Carcinogenicity (v) Reaction
with salts
Precipitation Tannins have ability to precipitate solutions of;
Gelatin Alkaloids Glycosides Heavy metals Proteins
(ii) Anti-oxidizing properties Because of accumulation of OH
group on small size nucleus, these agents have anti-oxidant
nature.
Astringent Tannins have property to react with protein of mucous
membrane and cause precipitation.
Carcinogenicity Prolong use of tannin containing plant material is
hazardous because it causes cancer. Habitual use of Areca catechu can
cause oral and esophageal cancer.
Reaction with salts
.
Importance of tannins Medicinal Uses:
1. Antiseptic
2. Astringent to stop bleeding (hemorrhage)
3. Anti-carcinogenic
4. Antioxidant.
5 Antidiarrheal.
6. Antidote for heavy metals poisoning.
7.Treatment of burns, ulcers, inflammations
8 Tanning industry

Industrial Uses: Tannins are used in the manufacture of ink ,as

Vegetable tanning and preservatives.
Biological Activities
• Inhibition of lipid per oxidation
• Decrease in blood urea nitrogen
content
• Inhibition of plasmin
• Lipolysis in fat cells
Chemical Classification Based on identity of phenolic nuclei
involved and on the way they are joined.
1. Hydrolysable tannins
2. Condensed tannins
3. Complex tannins
1. Hydrolysable tannins These tannins are hydrolyzed by enzymes
or acids.
Precursors: Phenolic acid (Gallic acid, Ellagic acid) Glucose
residue Between phenolic acids and glucose sugar, there is ester
linkage. These are hydrolysed by acids or enzymes to yield several
molecules of phenolic acid such as gallic acid and ellagic acid.
The tannins derived from gallic acid are known as gallitannins and those
derived from ellagic acid are termed as ellagitnnins..
Properties
 Gallitannins Ellagitannins
Myrobalans, Pomegrannate
Occurrence Rhubarb, Cloves, Chestnut,
bark and rind, Eucalyptus
Rose petals, Bearberry
leaves and Maple. leaves and Oak bark.

Hydrolysis Upon acid hydrolysis Upon acid hydrolysis

of Gallitannins, Gallic of Ellagitannins,
.acid is produces Ellagic acid is
.produces
Properties Rapidly soluble in* Slowly soluble in*
.water .water
Free Gallic acid, in* Present in plants in*
plant, is converted to open and ring forms
.gluco Gallitannins as Hexa hydroxy
.diphenic acid
Condensed tannins These tannins are derivatives of
Flavonoid, catechin, flavonol-3-4-diol.
Precursors:Flavonoid, Catechin Flavonol-3-4-diol
Examples:
Hamamelis
Cinchona
Cinnamon

.
Properties:
When heated with acids, these are self condensated, polymerized and converted to
insoluble red colored complexes, called Phlobaphenes.
Complex tannins These tannins are mixtures of both,
hydrolysable and condensed tannins .
Examples:
Tea
Quercus
Castanea
 2nd Classification
Tannin is a substance which is detected qualitatively by tanning
test (The Gold beater’s skin test) and quantitatively by its
.adsorption on standard hide powder

;Depending upon this, tannins are of two types

True tannins
Pseudo tannins

Tannins

True tannins Pseudo tannins

Phenolic compounds of plant origin that don't convert animal hide to
leather tand they do not show Gold beater’s skin test, are called pseudo
tannins.

Polyhydroxy phenolic compounds which convert animal hide to leather

by precipitating proteins and give positive Gold beater’s skin test, are
called true tannins.
 Chemical test for Identification:
FeCl3:
Hydrolysable tannins Bluish colour.
Condensed tannins Greenish colour.
Goldbeater’s Skin test (Ox-Intestine):
Soak piece of Goldbeater’s skin in 2% HCl, wash
with water, soak in test solution, wash with water,
finally soak with FeSO4 ----------------- Brown or Black
colour is produced.
Gelatin test:
Tannins + 1% Gelatin solution is added to 10% of
NaCl ------------white precipitate is formed.

Reaction with potassium ferricyanide and ammonia

Matchstick test
.Dip matchstick in plant extract
.Dry it
.Moisten it with hydrochloric acid. And warm near flame
.Wood will turn pink or red in color due to phloroglucinol
Catechin test
Catechin when heated with acid produce phloroglucinol.
.Phloroglucinol can be detected with matchstick test

Test for chlorogenic acid

Treat extract containing chlorogenic acid with aqueous ammonia
.and expose it to air. Green color will appear gradually
 Identification tests
Phenazone test
.Take 5ml of aqueous extract of drug
.Add 0.5grams of sodium acid phosphate
.Warm it and cool
.Filter solution
.To the filtrate, add 2%solution of Phenazone
.Tannins will be precipitated
.Precipitates will be bulky and colored
Hamamelis
Botanical origin: Hamamelis virginiana
Family: Hamamelidaceae
Part used: Dried leaves
Collection: Leaves are collected throughout summers. Drying is done in
open air, preferably under shade to preserve green color.
Constituents: Gallitannins, Ellagitannins, Free gallic acid, Pro-
anthocyanadins ,Hamamelase .
Uses: Astringent Anti-hemorrhagic Anti-inflammatory Anti-carcinogenic
These are applied to wounds, used as an ingredient in eye lotion. Used
for piles, skin diseases, diarrhoea and inflammation of gums and mucous
membrane of the mouth.
Catechu
Botanical origin: Uncaria gambir
Family: Rubiaceae

Part used: Dried aqueous extract from leaves and young twigs
Collection: Boil leaves and twigs in water. Evaporate to a pasty
consistency. Paste is put in cubes and dried in sun.
Constituents: Catechin, Catechutannic acid, Catechu red
Quercitin , Gambir flourescin
Uses: Used as an Astringent ,Also used for Dying and Tanning
industry
Nutt gall
Botanical origin: Quercus infectoria
Family: Fagaceae
Part used: Galls obtained from twigs
Formation of galls: Galls are pathological outgrowth formed on twigs of tree. Galls
arise due to deposition of eggs by small insect Adleria galactinctoria.

• In Early summers, insects lay eggs on twigs Larvae come out from eggs and enter
soft epidermis.
• Larvae secretes enzyme that stimulates abnormal growth around larvae. Starch in the
tissue gets converted to sugars and stimulate cell division.
• Disappearance of starch causes cell shrinkage.
• Central cavity is formed in which larvae and pupae grows. Larvae remains in gall for
5-6months.
• Mature insect bores the covering of gall and escapes away.
• Galls are collected before escaping of insect.
Constituents: Tannic acid Gallic acid Ellagic acid Roburic
acid Syringic acid Calcium oxalate crystals

Uses: Used for Tanning and dyeing and in the manufacture of

ink. Antidote for alkaloidal poisoning and as an Astringent
 Myrobalan
• Synonyms: chebulic myrobalan, harda, haritaki
• Family : Combretaceae
• Part used : dried ,ripe, and fully matured fruits
Biological source :Terminalia chebula Retzr .
• Constituents:
It contains not less than 5% of chebulagic acid and not less than 12.5% of
chebulinic acid and d-galloyl glucose, sorbitol.
• Uses:
Astringent
Laxative
Stomachic
Anthelminitic
Piles and external ulcers