Endogenously oxidizable polyphenols of mango, sapota and banana.

Prabha, T. N. and Patwardhan, M. V. (1986) Endogenously oxidizable polyphenols of mango, sapota and banana. Acta Alimentaria, 15 (2). 123-128, 14 ref..

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Abstract

The endogenous substrates for oxidation were ellagic acid in mango peel, none in mango pulp, traces of chlorogenic acid and catechin in sapota tissues and dopamine in banana peel and pulp. The number of oxidizable substrates as well as their extent of browning was very poor in the peel and pulp of all the three fruits. Poor browning was attributed to lack of polyphenol oxidase (PPO) in mango pulp, presence of mostly non-oxidizable phenolics in mango peel and banana and presence of endogenous inhibitors of PPO in sapota tissues. Sapota tissue in the unripe stage contained some PPO inhibitors of non-dialysable protein type, which disappeared on ripening.

Item Type:	Article
Uncontrolled Keywords:	POLYPHENOLS-; mangoes, polyphenols endogenously oxidizable in; sapota, polyphenols endogenously oxidizable in; bananas, polyphenols endogenously oxidizable in; FRUITS-SPECIFIC; MANGOES-; polyphenols endogenously oxidizable in mangoes; BANANAS-; polyphenols endogenously oxidizable in bananas
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Aug 2021 10:53
Last Modified:	23 Aug 2021 10:53
URI:	http://ir.cftri.res.in/id/eprint/6561

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