Abstract
THE method most commonly used for the estimation of cacao tannin is by precipitation with cinchonine sulphate1,2,3. Duthie4 found that the filtrate from the cinchonine tannate gave a precipitate on refluxing with formaldehyde and hydrochloric acid (Stiasny reagent). He suggested that this precipitate is a measure of catechin and similar phenolic compounds.
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References
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Adam, W. B., Analyst, 53, 369 (1928).
Duthie, D. W., Analyst, 63, 27 (1938).
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Smith, H. L., Analyst, 38, 312 (1913).
Chapman, A. C., Analyst, 38, 315 (1913).
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HUMPHRIES, E. Cacao Tannin. Nature 152, 569 (1943). https://doi.org/10.1038/152569a0
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DOI: https://doi.org/10.1038/152569a0
