Influence of phenolic compounds on the colour of flour in some detoxification treatments of cottonseed kernels

The study elucidates the nature of colour problem and the contribution of gossypol, flavonoids and phenolic acids towards the colour of flours in some detoxification treatments of cottonseed kernels. The contents of phenolic compounds of flours were determined by HPLC method. The colours of the experimental flours were measured in terms of Hunter L, a, b parameters. Gossypol, flavonoids and phenolic acids were found to be the main pigments responsible for the colour of cottonseed flours. The removal of intact gossypol glands with non-polar solvents improved the colour of flours while the use of aqueous polar solvent impaired it The luminance values (L) of flours were positively correlated to the total phenolic compound contents and the relative % of free gossypol.