A
comprehensive study on the Total Phenolic Compounds” Present in the unripe
(Green) areca nuts of 6-7 month’s maturity was carried out in my lab by my team
in NITK Surathkal. Generally, the harvesting season for green nuts starts in September
and continues up to December for making Red Supari (Kempadike) in Karnataka
State. The fresh nuts of 6-7 months’ maturity harvested by the farmers for
making “Red Supari” (kempadike) were collected from various districts of
Karnataka in Dec 2021 & Nov 2022. The locations were chosen so that most of
the prominent, traditional Red Supari producing Taluks were covered in this
study. The goal was to study the effect of geographical locations on the
chemical constituents of the areca nut. The sample locations are pictorial represented below.
The total
phenolic content of the fresh areca nut samples was determined immediately brought
to the lab under frozen state and the chemical constituents were determined the
next day.
The data is
presented below.
