Effects of storage of Bagaruwa on its tannin content

Abstract

The decrease of tannin concentration over time in bagaruwa pod and its prepared extract is reported.  An
 initial average concentration of 30.20 + 0.85% at harvest decreased to 23.61 + 0.49% after sixteen weeks
 of pod storage.  In the prepared extract, tannin concentration also decreased rapidly on storage; in a
 typical observation, an initial tannin concentration of 30.20  0.85% decreased to 0.00% within eight
 days of storage in the unpreserved extract. Tannin loss in the extract was ascribed to hydrolysis by mould
 that grew on it during storage with consequent accumulation of acid.  The mould growth and tannin loss
 in the extract were inhibited for up to one and a half years using 0.025% benzoic acid as preservative.