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Chapter 549

The phenolic acids of vegetables. III. Hydroxycinnamic acids and hydroxybenzoic acids of root vegetables

Stohr, H.; Herrmann, K.

Zeitschrift fur Lebensmittel Untersuchung und Forschung 159(4): 219-224

1975


ISSN/ISBN: 0044-3026
Accession: 000548939

In carrots, celeriac, scorzonera and horseradish, caffeic acid was the predominant hydroxycinnamic acid derivative, whereas in radishes p-coumaric acid and in red beet and winter radish ferulic acid were predominant. The quantity of phenolic acid in the roots is usually lower than in the leaves. Roots of some species had higher concentrations of phenolic acids in the outer than in the inner tissues.

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