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POLYPHENOLIC COMPOUNDS IN THE PULP OF Mangrifera indica L.
Author(s) -
SAEED A. R.,
KARAMALLA K. A.,
KHATTAB A. H.
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.tb00762.x
Subject(s) - gallic acid , polyphenol , hydrolyzable tannin , chemistry , tannin , mangiferin , pulp (tooth) , browning , ethyl acetate , extraction (chemistry) , chromatography , food science , organic chemistry , antioxidant , medicine , pathology
Polyphenolic compounds were isolated from the pulp of three varieties of mangoes by ethyl acetate extraction. The compounds were separated by two‐dimensional paper chromatography. The individual compounds were identified by R f values, fluorescent behavior and degradation products. Gallotannin, m‐digallic acid, gallic acid, unknown hydrolyzable tannin and mangiferin were identified. Phenolic compounds which are known to be responsible for astringency and browning in fruits were not detected by this extraction procedure.