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.res.in/id/eprint/4878 |
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