Facile thermal and hydrolytic conversion of tannic acid: Enhancement of antimicrobial activity and biocompatibility for biomedical applications

Hanseul Kim, Pradeep Kumar Panda, Kambiz Sadeghi, Seunghyun Lee, Chanmoon Chung, Yeonjeong Park, Junsoo Park, Jongchul Seo

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


Tannic acid (TA) is a polyphenolic hydrolyzable tannin having several biological properties. However, the application of TA is limited to its performance, rendering it essential to modify TA to increase its practical applications. This study reports the facile modification of TA by thermal and hydrolysis treatments. The structures of thermally treated TA (TTA) and hydrolyzed TA (HTA) were determined by Fourier-transform infrared spectroscopy and proton nuclear magnetic resonance spectroscopy (1H NMR). Additionally, the antimicrobial, antioxidant, and cytotoxicity properties of TA, TTA, and HTA were analyzed and compared. The results confirmed the partial conversion of TTA and complete conversion of HTA into gallic acid and pyrogallol, respectively. TTA and HTA showed improved antimicrobial activity, potent antioxidant activity, and lower cytotoxicity than TA. However, HTA hydrolyzed at 200 °C exhibited the highest antimicrobial activity because of the high surface area and cell interaction. Compared to TA and TTA, HTA demonstrated a better antioxidant activity and lower cytotoxicity owing to the steric hindrance and lesser interaction between human cells and pyrogallol, respectively. Thus, HTA with potent functional properties can be prepared by a facile processing method and employed as an additive for cosmetic, packaging, and biomedical applications.

Original languageEnglish
Article number126141
JournalMaterials Chemistry and Physics
Publication statusPublished - 2022 Jun 1

Bibliographical note

Funding Information:
This study was supported by the Technology Development Program funded the National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIP) (grant number 2020R1A2B5B010017970 ). This work also supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through ( High value-added Food Technology Development Program ), funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (grant number 321048041HD030 ).

Publisher Copyright:
© 2022 Elsevier B.V.

All Science Journal Classification (ASJC) codes

  • Materials Science(all)
  • Condensed Matter Physics


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