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Leucoanthocyanins and related phenolic compounds of carob pods ( Ceratonia siliqua )
Author(s) -
Joslyn M. A.,
Nishira H.,
Ito S.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190912
Subject(s) - ceratonia siliqua , gallic acid , tannase , chemistry , hydrolysis , food science , solubility , botany , organic chemistry , biology , antioxidant
The phenolic compounds present in green carob pods were separated into five components. These were characterised on the bases of solubility, mobility on paper, nature of products of hydrolysis by Penicillium tannase, nature of products yielded on heating with dilute and concentrated hydrochloric acid solution, and nature of products yielded on alkali fusion. The major leucoanthocyanins in green carob pods were highly polymerised leucodelphinidins. A large amount of, and many kinds of, hydrolysable tannins were found. Two crystalline galloyl glucose compounds were isolated. The phenolic compounds present in ripe carob pods were fractionated into four preparations. Hydrolysable tannins present in green pods, were either not found or present only in low concentrations. On the other hand, gallic acid was found in large amounts in ripe pods. The main leucoanthocyanin in ripe pods also was leucodelphinidin. The gallic acid found in ripe pods could be derived from the hydrolysable tannins in green pods by enzymic hydrolysis.