Hulls from rapeseed and canola seed were analyzed for tannins, and the ability of these tannins to inhibit α-amylase in vitro was determined. Extractable tannin content ranged from 0.02 to 0.22%. The α-amylase inhibition test showed zero values for rapeseed and canola hulls indicating the absence of tannins capable of inhibiting this enzyme.
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Mitaru et al. (1982) studied this question.