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Bitter principles of the peanut. Isolation, general properties, and distribution in the seed

Dieckert, J.W.; Morris, N.J.

Journal of Agricultural and Food Chemistry 6(12): 930-933

1958

ISSN/ISBN: 0021-8561
Accession: 013970808
A concen-trate of the bitter principles of peanut hearts was prepared, which possesses the general properties of the saponins. Glass paper chromatog-raphy indicates at least 4 components, each stained reddish purple with concentrated H2SO4 and altered by acid hydrolysis. Aglycones obtained by acid hydrolysis can be separated into at least 6 components by chro-matography on glass paper treated with monopotassium phosphate. Each gives a reddish purple color with H2SO4. The sugar moiety from the hydrolytic cleavage products gives 4 spots when chromatographed. These spots correspond in Rf value and color to glucose, xylose, rham-nose, and glucuronolactone.

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Related References

Dieckert, J. W.; Morris, N. J. 1958: Food Processing, Bitter Principles of the Peanut. Isolation, General Properties, and Distribution in the Seed Journal of Agricultural and Food Chemistry 6(12): 930-933
Enslin, P.R.; Rehm, S.; Rivett, D.E.A. 1957: Bitter principles of the cucurbitaceae. VI.the isolation and characterization of six new crystalline bitter principles Journal of the Science of Food and Agriculture 8(12): 673-678
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