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Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. Lignosus prain). II. Chemical changes in leucoanthocyanidins during processing.

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Title Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. Lignosus prain). II. Chemical changes in leucoanthocyanidins during processing.
 
Creator Ranganna, S.
Parpia, H. A. B.
 
Subject 01 Colours
02 Banana
01 Canning
 
Description The chromogen formed on processing in frnits and vegetables containing leucoanthocyanidins, which had been hitheno found
inextradable, could be isolated in the present study. Solublility, chromatographic and absorption characteristics of the
chromogen failed to support the anthocyanidin nature although reflectance spectra ofthe processed pulp so indicated. Posi~
tive test with reagents and formation of anthocyanidins on heating with mineral acids showed the chromogen to be still
leucoanthocyanidin in nature. Processing caused polymerization of the leucoanthQCJIanidins, the extent of which increased
with the duration of heating and the concentration of acid(s). Irrespedive of the degree 0/ polymerization, tin predpi~
toted the leucoanthocyanidins in the cold which turned bright purple on processing. Based on chemical and spectral studies,
conversion of colourless leucoantkocyanidins into the CQloured form on heat processing is considered to be due -to the
formation of phlobaphene like polymer having conjugated qUinonoid rings and xanthylium nuclei in them. A tentarilie
structure is proposed/or the chromogenic/orm ofthe leucoanthocyanidin in the processed product.
 
Date 1974
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4860/1/Food%20Science%20%2B%20Technology%2C%20Volume-7%28%20%281974%29%20111-119.pdf
Ranganna, S. and Parpia, H. A. B. (1974) Pink discolouration in canned banana (Musa paradisiaca) and field bean (Dolichos lablab var. Lignosus prain). II. Chemical changes in leucoanthocyanidins during processing. Lebensmittel Wissenschaft und Technologie, 7. pp. 111-119. ISSN 0023-6438