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Quantitative Changes in Date Polyphenols and Their Relation to Browning
Author(s) -
MAIER V. P.,
METZLER D. M.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00267.x
Subject(s) - browning , polyphenol , chemistry , proanthocyanidin , food science , tannin , biochemistry , antioxidant
SUMMARY Simple polyphenols in dates decrease during growth, maturation, and storage, whereas soluble leucoanthocyanidin tannins increase during growth and are converted to insoluble leucoanthocyanidin tannins during maturation. Insoluble tannins increase during growth and maturation and decrease during storage. Various tests indicate that the insoluble tannins take part in a nonenzymic oxidative browning reaction in dates.