EVOLUTION OF PHENOLIC-COMPOUNDS AND TANNINS IN BEANS DURING SEED DEVELOPMENT

被引：0
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作者：
COELHO, JV
LAJOLO, FM
机构：
来源：
ARCHIVOS LATINOAMERICANOS DE NUTRICION | 1993年 / 43卷 / 01期
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暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
The evolution of phenolic compounds and tannins (proanthocyanidins) of bean seeds, Phaseolus vulgaris L., (cultivar aroana 80), from anthesis to maturity (10 to 45 days after anthesis), was investigated. During seed development, phenolic compounds and tannins contents increased by seed unit, until the 31st and 21st day after anthesis respectively, decreasing afterwards. The gradual decrease in catechin and the increase of its polymers (intermediate compounds), as well as the gradual increase in alpha-amylase inhibition capacity were indications that tannins polymerize during seed development.
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页码：61 / 65
页数：5
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