Phenolic compounds in maturing coconut (Cocos nucifera L.) endosperm
1998
Baldiviano, P.F. | Mendoza, E.M.T. | Laurena, A.C. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Plant Breeding)
Polyphenols in the liquid and solid endosperms of coconut at three stages of maturity were determined quantitatively by three methods: total phenols, acidified vanillin and protein precipitable and qualitatively on Thin Layer Chromatography (TLC). Total phenols (4.01-1.00 mg catechin/g) dry sample or catechin equivalents (CE), flavan-type phenolics (0.40-0.06 CE), and protein precipitable polyphenols (2.64-0.64 mg tannic acid/g) dry sample or tannic acid equivalents (TAE) decreased during maturation. The values obtained at the three stages of coconut liquid endosperm were similar with one another and lower than those of the solid endosperm. TLC showed that the bands observed in the solid endosperm decreased in number as the fruit matures. The phenolic which was consistently present in all the stages is probably gentisic acid. For all the liquid endosperm, the number of bands were relatively similar in all the three stages. The bands present at all stages of maturation were probably umbelliferone, syringinc acid and p-coumaric acid. Further analysis will be done to confirm the identities of these bands
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