Q1. Caffeic acid is a precursor of?

1. Lignin
2. Tannins
3. Cyanidin
4. Pelargonidin

ANSWER: A. Lignin

• Explanation – Phenolic acids are non-flavonoid polyphenolic chemicals that may be split into two categories based on their C1–C6 and C3–C6 backbones: benzoic acid and cinnamic acid derivatives. Ellagic and gallic acids, which are hydrolyzable tannins found in berries and nuts, are examples of hydroxybenzoic acid. Caffeic and ferulic acids are examples of hydroxycinnamic acid. Caffeic acid is a lignin precursor. Chologenic acid is made up of caffeine and quinic acid. Fruits, vegetables, coffee beans, grains, and sunflower seeds all contain them.

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Q2. Flavonoids connected to one or more sugar molecules are known as flavonoid _________.

1. Glycosides
2. Aglycones
3. Proanthocyanidins
4. Both A and B

ANSWER – A. Glycosides

• Explanation: Flavonoids that are linked to one or more sugar molecules are known as flavonoid glycosides, whereas those that aren’t are known as aglycones. Flavonoids are found as glycosides in plants and most foods, except flavanols (catechins and proanthocyanidins). Aglycones and glucosides are absorbed mostly in the small intestine, where they are swiftly converted into methylated, glucuronidated, or sulfated metabolites.

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Q3. For the roasting process at 120°C, 20 min provokes a decrease of _______ of total flavonoid content.

1. 8%
2. 10%
3. 12%
4. 16%

ANSWER: C. 12%

• Explanation: The amount of heat, acidity, and processing a food receives can all have a significant impact on its flavonoid concentration. The majority of heat treatments cause phenolic compounds to degrade. Boiling items at a temperature of 50°C for 90 seconds resulted in a loss of roughly 22% in total flavonoids. Roasting at 120°C for 20 minutes results in a loss of 12 percent total flavonoid content and 15.9% at 160°C for 30 minutes. Roasting at 280°C for 20 seconds results in an 8 percent loss of phenolic content.

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Q4. ________ are hydrolyzed by weak acids or weak bases to produce carbohydrate and phenolic acids.

1. Hydrolysable tannins
2. Condensed tannins
3. Catechins
4. Proanthocyanidins

ANSWER: A. Hydrolysable tannins

• Explanation – Weak acids or bases hydrolyze hydrolyzable tannins to create glucose and phenolic acids. Hydrolyzable tannins are compounds that have a central polyol (D-glucose) as a core. These carbohydrates’ hydroxyl groups are partially or completely esterified with phenolic groups such as gallic acid (gallotannin) or ellagic acid (ellagitannin). Plants normally have a small number of hydrolyzable tannins.

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Q5. A well-known flavanonol from citrus fruits is __________.

1. Hydroxybenzoic Acid
2. Taxifolin
3. Hydroxycinnamic acid
4. Ferulic acids

ANSWER: B. Taxifolin

• Explanation: Flavanols and oligomers (which comprise 2–7 monomeric units) are powerful antioxidants linked to various health advantages. They exist as condensed polymers in fruits, legumes, and grains, and are more concentrated in young fruits. Taxifolin, a flavanonol found in citrus fruits, is a well-known flavanonol.

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