Tannin and non tannin-polyphenolic compounds of the Egyptian sorghum grains

Autor:	Ayyat M. M. Youssef, E.K. Moustafa, Y. G. Moharram, H. Bolling
Rok vydání:	1989
Předmět:	chemistry.chemical_classification Chromatography biology Chemistry Fraction (chemistry) Fractionation Sorghum biology.organism_classification Column chromatography Sephadex Polyphenol Botany Tannin Food Science
Zdroj:	Food / Nahrung. 33:269-274
ISSN:	1521-3803 0027-769X
DOI:	10.1002/food.19890330311
Popis:	The fractionation and properties of the polyphenolic compounds of the Egyptian sorghum grains were studied. The results showed that sorghum grains contained a higher amount of non-tannin polyphenols than tannin ones. By utilizing the funnel separation technique higher recovery for both tannin and non-tannin polyphenol fractions was given compared with the Sephadex LH 20 column chromatography method. The refractionation of both fractions using T.L.C. technique showed that each fraction of tannin and non tannin composed of different compounds differed in their properties.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a08a8b8cf779fbe449ad13dc470fbc0b https://doi.org/10.1002/food.19890330311 Zobrazit plný text záznamu Plný text