Premium
Changes in polyphenols of sapota fruit ( Achras zapota L.) during maturation
Author(s) -
Lakshminarayana S.,
Mathew A. G.,
Parpia H. A. B.
Publication year - 1969
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.2740201105
Subject(s) - polyphenol , sugar , chemistry , food science , taste , dilution , horticulture , botany , biology , biochemistry , antioxidant , physics , thermodynamics
The changes in polyphenols of sapota fruit during maturation have been determined by chemical analysis, paper chromatography and taste evaluation. Simple polyphenols are shown to decrease while polymeric leucoanthocyanidins increase with maturation. The reduction in astringency as the fruit develops has been found to be due to polymeric changes, the influence of other constituents such as sugar, and ‘dilution’ of polyphenols by increase in fruit size.