Section 7
Chapter 6,019

Occurrence of methyl esters and ethyl esters of hydroxy cinnamic acid and hydroxy benzoic acid in vegetables 2. phenolic acid compounds of vegetables

Schaefers, F.I.; Herrmann, K.

Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 175(2): 117-121


Accession: 006018520

Samples of local vegetables were analyzed by capillary gas chromatography [GC] and partially by GC/MS [mass spectrometry] to determine methyl and ethyl esters of hydroxycinnamic and hydroxybenzoic acids. Methylcaffeate was found often, ethylcaffeate and ethyl-4-coumarate only in a few vegetables in low concentrations. Other hydroxycinnamic acid esters, especially esters of ferulic and sinapic acid could not be detected, and only 1 hydroxybenzoic acid ester, methylprotocatechuate, was found in tomatoes. There is no relationship between the content of phenolic acids, determined after hydrolysis of the naturally occurring compounds and the content of methyl- and/or ethyl esters of the phenolic acids.

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