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Internal corrosion of tinplate container in canned mango ( Mangifera indica ) L. Nectar
Author(s) -
Mahadeviah Madegowda,
Gowramma Rudrapatna V.,
Eipeson Waliaveetil E.,
Sastry Lanka V. L.
Publication year - 1975
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.2740260614
Subject(s) - corrosion , nectar , mangifera , pulp (tooth) , gallic acid , rutin , chemistry , food science , botany , metallurgy , materials science , biology , antioxidant , organic chemistry , medicine , pollen , pathology
Mango nectar prepared from Banganapalli variety caused less corrosion than nectar prepared from Badami or Raspuri variety. Degree of corrosion was inversely proportional to the viscosity of nectar. Among different fractions of mango pulp, only organic acid fractions were responsible for corrosion. β‐carotene did not contribute to corrosion. Corrosion was more in pulp and nectar prepared from unpeeled mangoes. The peel contains gallic acid and ellagic acid of which the former acts as accelerator of corrosion. Rutin, catechin and pyracatechol acted as accelerators of corrosion but not quercetin. Leucopetunidin and leucopelargonidin have been tentatively identified in the mango peel and they did not affect the process of corrosion.