Polyphenolic substances of arecanut. II. Changes during maturation and ripening.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4878/
Phyto-02-64 |
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| Title |
Polyphenolic substances of arecanut. II. Changes during maturation and ripening.
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| Creator |
Mathew, A. G.
Govindarajan, V. S. |
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| Subject |
18 Flavonoid Chemistry
30 Spices/Condiments |
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| Description |
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
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| Date |
1964
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/4878/1/Phytochemistry%2C_Volume_3%2C_Issue_6%2C_January-March_1963%2C_Pages_657-665.pdf
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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