Premium
ISOLATION OF LIPOFUSCIN‐LIKE FLUORESCENT PRODUCTS FROM RIPENING BANANA FRUIT
Author(s) -
GUIRE Y. P. MA,
HAARD N. F.
Publication year - 1976
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.1365-2621.1976.tb00668.x
Subject(s) - lipofuscin , ripening , pigment , chemistry , fluorescence , pulp (tooth) , ultraviolet light , food science , ultraviolet irradiation , biochemistry , botany , biology , irradiation , photochemistry , organic chemistry , quantum mechanics , nuclear physics , medicine , physics , pathology
Ripening banana fruit contains water‐insoluble pigments which have a molecular weight in excess of 4000 and a fluorescence spectrum identical to lipofuscin or age pigments. The pigments were not decomposed by irradiation with ultraviolet light. The flourescent substances increased linearly in the peel and quadratically in the pulp during the course of ripening. It is suggested that the fluorescent substances are products of membrane lipo‐protein peroxidation like the lipofuscin pigments identified in animal tissues.