Chemical characterization of cherry (Prunus avium) extract in comparison with commercial mimosa and chestnut tannins

Abstract In a growing context of green and circular economy, gaining knowledge the composition every crop is crucial, as this will allow for their full exploitation. Cherry ( Prunus avium L . ) widespread tree particular interest its fruits valuable timber. Its wood rich in extractives characterization to consider other applications feedstock. study, chipped cherry was extracted chemically analysed determine total phenolic content, condensed tannin, antioxidant capacity, polysaccharide content through wet chemistry analysis. These investigations were coupled with 13 C-NMR FTIR spectrometry, HPLC well elemental analysis conduct comprehensive chemical characterization. Thermogravimetric measurements also taken understand behaviour extract when exposed high temperature. The registered findings benchmarked against commercial mimosa Acacia mearnsii De Wild chestnut Castanea sativa Mill.) tannins which selected template hydrolysable tannins, respectively. found be poorest phenolics are mainly constituted pyrogallic flavonoids strongly interconnected significant amounts polysaccharides.