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.
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