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Leucoanthocyanidins of Sapola Fruit
Author(s) -
LAKSHMINARAYANA S.,
MATHEW A. G.
Publication year - 1967
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.1365-2621.1967.tb09708.x
Subject(s) - anthocyanidins , component (thermodynamics) , chemistry , food science , horticulture , biology , biochemistry , physics , flavonoid , thermodynamics , antioxidant
SUMMARY– Sapota fruit ( Sapodilla ), especially at the early stages of development contains large amounts of leucoanthocyanidins. By characterization of the anthocyanidins formed from purified leucoanthocyanidins, the presence of leucodelphinidin and leucocyanidin as maior components, and leucopelargonidin as a minor component was established.