Q1. _________ are commonly called as catechins.

1. Flavanols
2. Flavones
3. Isoflavones
4. Anthocyanidins

ANSWER: A. Flavanols

• Explanation: Flavonoids, commonly known as flavanols or flavan-3-ols, are flavonoids. Free catechins and esterified catechins are two types of catechins that have two aromatic rings and multiple hydroxyl groups. Epigallocatechin gallate (EGCG), epicatechin gallate (ECG), gallocatechin gallate (GCG), and epigallocatechin (EGC) are nonesterified catechins, whereas epigallocatechin gallate (EGCG), epicatechin gallate (ECG), gallocatechin gallate (GCG), and catechin gallate are esterified catechins. Flavanols are commonly called as catechins.

READ MORE – Food Science & Technology Quiz (19-02-2022)

Q2. Condensed tannins are also known as _____________.

1. Proanthocyanidins
2. Ellagitannin
3. Gallotannin
4. Flavones

ANSWER: A. Proanthocyanidins

• Explanation – Proanthocyanidins (PAs, also known as condensed tannins) are flavonoid polymers generated from plants that provide a variety of health benefits. They’re found in a variety of foods and beverages, including barley, tea, and wine, and are powerful antioxidants. PAs from a variety of plant species inhibit the growth of human cancer cells in vitro and protect them from UV damage.

READ MORE – Food Science & Technology Quiz (09-02-2022)

Q3. Polyphenols are the compounds that contain ___________ attached to the benzene ring. 

1. -ON group
2. -OH group
3. -COOH group
4. None of the above

ANSWER: B. -OH group

• Explanation: Polyphenols are benzene-containing compounds with a –OH group linked to the ring. Chemically, they are molecules with structural phenolic characteristics that can be linked to various organic acids and carbohydrates. Phenolic acids and derivatives such as Hydroxycinnamic acids and Hydroxybenzoic acids, Flavonoids, Stilbenes, and Lignans are the most common polyphenols.

READ MORE – Food Science & Technology Quiz (29-01-2022)

Q4. Lignans are ______________.

1. Non-Flavonoids
2. Phenolic acids
3. Flavonoids
4. Anthocyanidins

ANSWER: A. Non-Flavonoids

• Explanation – Nonflavonoid polyphenols, or lignans, are a subgroup of nonflavonoid polyphenols. Novel methods, such as a fused-core technology in HPLC column from turmeric extracts, have recently been applied for robust and effective separation of lignans and flavonolignans. HPLC, LC-MS, TLC, PLC, and MS are utilized to isolate and purify these phytochemicals.

READ MORE – Food Science & Technology Quiz (19-12-2021)

Q5. _______________ are mostly found in the leguminous family of plants.

1. Flavones
2. Isoflavones
3. Flavanols
4. None of the above

ANSWER – B. Isoflavones

• Explanation:  Isoflavones, which have phenyl ring B connected to the C3 position of ring C, are most typically found in the leguminous family of plants. Isoflavones from soybeans serve an important role in human health. Different isoflavones found in soy and red clovers include genistein, daidzein, glycetein, biochanin A, and formononetin.

READ MORE – Food Science & Technology Quiz (18-02-2022)

Connect with us on LinkedIn for future updates – Click Here