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Gossypol and some other terpenoids, flavonoids, and phenols that affect quality of cottonseed protein
Author(s) -
Jones Lynn A.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663050
Subject(s) - gossypol , cottonseed , phenols , pest analysis , food science , terpenoid , chemistry , flavor , malvaceae , biology , botany , biochemistry
Recent interest in gossypol, the biologically active phenol characteristic of the cotton genus Gossypium , has been generated by concerns beyond its physiological effects on animals. These concerns are primarily investigations into possible natural pest resistance factors in cotton and were prompted by differences noted in glanded and glandless varieties. This work has led to the characterization of gossypol‐like compounds in other parts of the plant as well as in the seed. Likewise, work on the investigation of color and flavor components of cottonseed, carried out in an effort to characterize the product for food flavonoids. Phenolic acid fractions have also been indicated in flour preparations of both glandless and glanded cottonseed.