Study of the Qualitative and Semi-quantitative Analysis of Grape Seed Extract by HPLC

The main aim of this study is to carry out a qualitative and semiquantitative analysis of tannin extracts as an alternative to the official analysis method ISO 14088 – IUC 32, so that a correlation between the two methods is established. From the point of view of the chemical composition, tannins are classified into two major groups: i) condensed tannins, also called flavanols or catechins, and ii) hydrolysable tannins, also called pyrogallic tannins. Today, the most widely used conventional extracts are quebracho, mimosa, chestnut, and tara. Quebracho and mimosa are condensed tannins, whereas chestnut and tara are hydrolysable tannins. The following extracts were used in this study: tara powder, commercial mimosa and quebracho extracts and extracts derived from grape seed, containing both condensed and hydrolysable extracts. The development of this new method will allow a faster and less expensive estimate of the amount of tannins present in a tannin extract. Peer Reviewed