The Condensed Tannin Content of Fresh Fruits Cultivated in Ida Mountains, Çanakkale, Turkey

Fresh fruits are rich sources of polyphenolic compounds. The polyphenolics present in plant sources are known to have beneficial effects, especially in the prevention of cardio-vascular diseases, cancer, etc. Therefore, the consumption of fresh fruits is not only associated with vitamin supplementation, but also serves as an effective preventive agent for many diseases. The polyphenolic compounds comprise a wide range of phytochemicals including tannins, flavonoids, phenolic acids, stilbenes and lignans. Tannins present in plant materials comprise two groups: hydrolysable tannins and condensed tannins (proanthocyanidins). Condensed tannins are found in abundance in fruits and fruit products. They are associated with the astringency and color of fruits. Furthermore, these compounds are known to possess functional properties such as antioxidant, antimicrobial and antiviral effects. In this study, the condensed tannin content of fruits cultivated in Ida Mountains, Çanakkale, Turkey was determined. Among the investigated fruits, sour cherry (Prunus cerasus) was found to have the highest condensed tannin content (163.4±3.21 μg CE/g), while greengage plums (Prunus domestica) type “Papaz” had the lowest condensed tannin content (20.42±0.81 μg CE/g).