Home
  >  
Section 1
  >  
Chapter 549

The phenolic acids of vegetables. II. Hydroxycinnamic acids and hydroxybenzoic acids of fruit and seed vegetables

Schmidtlein, H.; Herrmann, K.

Zeitschrift fur Lebensmittel Untersuchung und Forschung 159(4): 213-218

1975


ISSN/ISBN: 0044-3026
Accession: 000548938

Tomato, eggplant and capsicum fruits contained hydroxycinnamic acid derivatives only, with caffeic acid predominating. Cucumbers, melons, pumpkins and zucchini had very low concentrations of phenolic compounds, and these, usually <10 mg/kg fresh weight, were almost all in the peel. The seeds of peas and broad beans also had small amounts of phenolic acids.

PDF emailed within 1 workday: $29.90