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Polyphenolic substances of arecanut. II. Changes during maturation and ripening.

Mathew, A. G. and Govindarajan, V. S. (1964) Polyphenolic substances of arecanut. II. Changes during maturation and ripening. Phytochemistry, 3. pp. 657-665.

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Abstract

The polyphenols of Arecanut at all maturity stages are mainly llavonoids and dccreaw in concentration with maturity on a dry weight basis. The pattern of changes with maturation and ripepins isdueto insohhilization of higher polymers togethex with the formation of fresh monomers and in- polymers. Rcactivities of the fractions of arecanut polyphenols indicate some differences between the areca llavan-3,4- diols (all yielding cyanidh) and others previously reported. INTRODUCTION

Item Type: Article
Uncontrolled Keywords: hECANUT, areca Catechu Linn., polyphenolics, growth, ripening
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 09:20
Last Modified: 01 Oct 2018 11:09
URI: http://ir.cftri.com/id/eprint/4878

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