Cacao polyphenolic substances. 2. Changes during fermentation
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Cacao Polyphenolic Substances
Specialities (Syntex) Co. Inc., New York City, for corticosterone and hydrocortisone; and to Dr W. J. Tindall of Organon Laboratories Ltd. for deoxycorticosterone. Dr K. Hallas-M0ller ofthe Novo Terapeutisk Laboratorium, Copenhagen, kindly gave us generous supplies of crystalline insulin free from glucagon. The technical assistance of Messrs S. C. Watson and B. W. E. Peaple is much appreciated,...
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The purple colouring matter of cacao cotyledons has been shown to consist oftwo cyanidin glycosides (Forsyth, 1952). In that study the pigments were obtained only as amorphous powders, now known to have been grossly contaminated with colourless glucosides. The anthocyanin which moves the faster on chromatography was incorrectly considered to contain both glucose and arabinose, and the slower an...
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The antioxidative substances contained in cacao liquor, which is one of the major ingredients of chocolate, were separated by column chromatography and high-performance liquid chromatography. Three major compounds were purified and two of them were identified by 1H, 13C NMR and mass spectra as (-)-epicatechin (EC) and (+)-catechin (CA). Their antioxidative activity was measured by monitoring th...
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In this study the changes of total polyphenolics in different anatomical parts (stems, leaves, flowers and seeds) of common buckwheat (Fagopyrum esculentum Moench.) during vegetation period were analysed. The content of total polyphenolics was evaluated in growth phase I (formation of buds), phase II (at the beginning of flowering), phase III (full blossoming) and phase IV (full ripeness). In a...
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ژورنال
عنوان ژورنال: Biochemical Journal
سال: 1952
ISSN: 0306-3283
DOI: 10.1042/bj0510516