8th WORKSHOP: FOOD AND DRUG SAFETY AND QUALITY, (pp. 41–44)
АУТОР / AUTHOR(S): B. Koturević 
, K. Stevanović , J. Maksimović , J. Senćanski , M. Pagnacco
DOI: 10.46793/8FDSQ.PA7BK
САЖЕТАК / ABSTRACT:
With their many beneficial qualities, tannins, as polyphenolic compounds, are being incorporated more and more in plant-based diets. As a result, an increasing number of methods for determining them from plant material, food, and beverages are garnering attention. Here, the effects of tannic acid on the dynamics of the Briggs-Rauscher (BR) oscillatory reaction were examined for the first time. Tannic acid was shown to be active in the BR system by inhibiting the course of the reaction. The results of the experiments on different concentrations of tannic acid were used for the construction of the calibration diagram.
КЉУЧНЕ РЕЧИ / KEYWORDS:
ПРОЈЕКАТ/ ACKNOWLEDGEMENT:
This work was supported by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (grants no 451-03-66/2024-03/200146, 451-03-66/2024-03/200017, 451-03-66/2024-03/200026 and 451-03-66/2024-03/200051). M.P. acknowledges the support of the EU: the EIC Pathfinder Challenges 2022 call through the Research Grant 101115149 (project ARTEMIS), as well as the support of the Office of Naval Research Global through the Research Grant N62902-22-1-2024.
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