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Nutritional Evaluation of Forages

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Analytical Techniques in Biochemistry and Molecular Biology
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Abstract

The general problem in the study of natural plant products is that their nature and amount are dependent on various factors, which must be controlled as far as possible. Some of these factors are (i) stress; the metabolic state of the plant may change when it is stressed in any manner. This can be a problem before as well as after harvesting a plant part for analysis. As cells die (the senescent process), the cellular integrity is lost and as a result the enzymes come in contact with substrates to which they are not normally exposed in living cells. In addition, it also increases the oxidation process, which is a problem with phenolics since these are prone to oxidation. On oxidation, phenolics oxidize to quinones and then polymerization reaction could follow. If a plant is cut and dried under “near ambient” conditions, which generally requires a large time to dry, the nature and content of phenolic compounds can change. In order to avoid these changes, the metabolic activities of the cells need to be curbed immediately. The next important step is to bring the chemical constituent into solutions for their measurement.

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Correspondence to Rajan Katoch .

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Katoch, R. (2011). Nutritional Evaluation of Forages. In: Analytical Techniques in Biochemistry and Molecular Biology. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-9785-2_14

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