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POLYPHENOLIC COMPOUNDS IN THE PULP OF Mangrifera indica L. (1976)

SAEED, A. R. ; KARAMALLA, K. A. ; KHATTAB, A. H.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 41 (1976), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Polyphenolic compounds were isolated from the pulp of three varieties of mangoes by ethyl acetate extraction. The compounds were separated by two-dimensional paper chromatography. The individual compounds were identified by Rf values, fluorescent behavior and degradation products. Gallotannin, m-digallic acid, gallic acid, unknown hydrolyzable tannin and mangiferin were identified. Phenolic compounds which are known to be responsible for astringency and browning in fruits were not detected by this extraction procedure.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1976.tb00762.x

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