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METHODS
TO DETERMINE
THE PRESENCE
OF TANNINS
IN SORGHUM
RALPH D.WANISKA', LEDA E HUGO and LLOYD W ROONEY
Department of Soil & Crop Sciences, Faculty of Food Science and Technology
TexasA&M University, College Station, l'X 77845-2474
Phone: (409) 845-2925
F f l : (409) 845-0456
DESCRIPTION
OF PROBLEM
Some sorghums contain tannins [l] that
adversely affect the metabolizable ener [2]
and rotein utilization [3] of oultry. E r e n
and aniska [l]show that see color is not a
good measure of tannin content. Hence, a
qualitative means is needed to determine the
presence of tannins in sorghum. 0 timall ,
chemical analysis could be preformeJperioKically to determine tannin content; however,
only a few commercial laboratories determine
the tannin content of sor hum. Even then,
methods of extraction an of anal sis yield
different results [4,5,6]. Therefore, etermining the actual tannin content of a given shipment of sorghum is often not the most
practical alternative. Determining 'ust the
presence of tannins in sorghum provi es suffcient information for proper poultry ration
formulation [7,8,9].
' h o quick qualitative methods are available to determine whether tannins are present
in sorghum: (a) the "Scratch" test and (b) the
"Bleach" test [4,5,6]. These methods are
based on the assumption that if the kernels
contain a pigmented testa layer then condensed tannins are present. Thus, these methI sorghum (without tannins
ods se arate
from &es I1 and I11 sorghums (with tannins
'
me
PI
MATERIALS
AND METHODS
The scratch test consists of nothing more
than scratching away the outer pericarp with a
sharp kniie or scalpel to determine the resence or absence of a pigmented testa ayer
[4,61.
Field Report
WANISKA et al.
123
EQUIPMENT
PROCEDURE
f 05g
~~
Balance toweigh
5.25% Sodium hypochlorite (NaOCI; commercial laundry 6. Kemelswhich have turned black contain tannin in some
bleach)
concentration (either Type I1 or 111). Those which have
A-
41
FIGURE 1.whole kernels (left), "Scratched' kernels (center), and "Bleached" [black (E)] kernels of
sorghum (right) that contain tannins (Type 11/111). The genetic color of the pericarp of these kernels are
white (top) and red (bottom). The pigmented testa layer (T) which contains tannins is the darker layer
just inside the pericarp (P). The white area is the endosperm (E).
JAPR
TANNINS IN SORGHUM
124
Bleached
Original
Field Report
125
WANISKA et al.
No
Sorghum
No
Tannin Sorghum
Yes
IInII
*Pigments are formed by the sorghum kernel after insects or disease stress the kernel. These pigments are formed in
a nonuniform pattern throughout the pericarp and into the endosperm.Hence, the "Bleach"test is not able to remove
or lighten these pigments.
(me
FIGURE 3. Effect of heating time on the "bleached"color of U.S. Tannin Sorghum (Type 11/111) with a
white (top) and red (bottom) pericarp. Kernels received 4 (left), 5, 7, 11 and 15 min (right) of heating.
Note excessive bleaching yielded light colored kernels.
TANNINS IN SORGHUM
126
PROBLEM
SUGGEFTED SOLUTION
a. All kernels have a Black Hylar region where the kernel attaches to
the ulant.
~~
____
8"
ADVANTAGES
3. The "Bleach" test causes kernels containin tannins ype I1 and 111) to become black while kernels with no tannins
(Type I) are a light yellow or white (or slightfy coloreds
DISADVANTAGES
Field Report
WANISKA et al.
127
FIGURE 4. Examples of U.S. Yellow Sorghum that contain insect damage and weathering (top photo)
and staining and disease damage (bottom photo). "Raw"kernels (top) and "Bleached"kernels (bottom)
are displayed in each photo.
JAPR
TANNINS IN SORGHUM
128
CONCLUSIONS
AND APPLICATIONS
1. The "Scratch"and "Bleach"tests uickly determine the presence of a pigmented testa layer
between the pericarp and the en osperm.
2. Kernels containingtannins ( q e I1 and 111) have a igmented testa (brown to purple color)
that becomes black after the 'Bleach test. Kerne with no pigmented testa (no tannins,
we I} become a li ht yellow or white (or slightly colored) during the "Bleach' test.
3. Questionable samp es should be followed wtth proper confirmatory tannin analysis. The
v d m - H C 1 method with blanks [4,6] is recommended.
REFERENCES
AND NOTES
IT