[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Chemical constituents of kokam fruit rind.

Krishnamurthy, N. and Lewis, Y. S. and Ravindranath, B. (1982) Chemical constituents of kokam fruit rind. Journal of Food Science and Technology, 19 (3). 97-100; 16 ref..

[img] PDF
Restricted to Registered users only

Download (290kB)


The rind of ripe Garcinia indica fruits contained 22.8% acid, as (-)hydroxyacetic acid, and 2.4% pigment as a mixture of 2 anthocyanins (cyanidin-3-sambubioside and cyanidin-3-glucoside in the ratio 4:1). Because of the high pigment content it is suggested that the fruit rind could be used to prepare red and yellow dyes for foodstuffs. Analytical data are tabulated. There was a high (up to 30%) moisture content; contents of protein and vitamin C were low.

Item Type: Article
Uncontrolled Keywords: Cyanidin-; fruit-; composition-; proteins-; ascorbic-acid; anthocyanins-; pigments-; plant-composition; fruits-; oilseed-plants; medicinal-plants; fatty-oil-plants
Subjects: 600 Technology > 08 Food technology > 24 Fruits
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Oct 2010 09:42
Last Modified: 30 Apr 2012 10:07
URI: http://ir.cftri.com/id/eprint/8578

Actions (login required)

View Item View Item