Section 17
Chapter 16,557

On the phenolic acids of vegetables. III. Hydroxycinnamic acids and hydroxybenzoic acids of root vegetables

Stöhr, H.; Herrmann, K.

Zeitschrift für Lebensmittel-Untersuchung und -Forschung 159(4): 218-224


ISSN/ISBN: 0044-3026
PMID: 1224796
DOI: 10.1007/bf01460063
Accession: 016556616

In carrots, celeriac, scorzoneras, and horse radish caffeic acid, in small radishes p-coumaric acid, in beets ferulic acid and in radishes probably ferulic acid is dominating after hydrolysis. The contents of phenolic acids in the roots are much smaller than in the corresponding leaves. Carrots, small radishes, horse radish and partially scorzoneras show higher concentrations of phenolic acids in outer tissue layers. In contrary to hydroxycinnamic acid derivatives the contents of hydroxybenzoic acid derivatives (p-hydroxybenzoic, vanillic, salicylic and gentisic acid) mostly were small. Partially hydroxycoumarins (aesculetin and scopoletin) identified.

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