MHT CET20255 May 2025Evening ShiftChemistryBiomoleculesActual
Which from following statements is NOT correct regarding tannins?
Options
- AThese avoid browning of freshly cut potato.
- BThese are formed from polyphenols.
- CThese are obtained by polymerisation of quinones.
- DThese are generated after cutting fruits or vegetables.
Correct answer
A. These avoid browning of freshly cut potato.
Step-by-step solution
The browning process in plant tissues involves tannins and related phenolic compounds. When cells are damaged, enzymes oxidize these phenolics to quinones, which then polymerize into melanins. This mechanism indicates tannins are contributors to browning, not preventatives. Tannins are polyphenolic compounds formed biosynthetically from simpler phenolic precursors, not from polymerization of quinones. Quinones are instead products of tannin oxidation during browning. These compounds exist naturally in plant tissues