Abstract
AbstractThe phenolic compounds present in green carob pods were separated into five components. These were characterised on the bases of solubility, mobility on paper, nature of products of hydrolysis by Penicillium tannase, nature of products yielded on heating with dilute and concentrated hydrochloric acid solution, and nature of products yielded on alkali fusion. The major leucoanthocyanins in green carob pods were highly polymerised leucodelphinidins. A large amount of, and many kinds of, hydrolysable tannins were found. Two crystalline galloyl glucose compounds were isolated.The phenolic compounds present in ripe carob pods were fractionated into four preparations. Hydrolysable tannins present in green pods, were either not found or present only in low concentrations. On the other hand, gallic acid was found in large amounts in ripe pods. The main leucoanthocyanin in ripe pods also was leucodelphinidin. The gallic acid found in ripe pods could be derived from the hydrolysable tannins in green pods by enzymic hydrolysis.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
