Phenolic Components of Sunflower Flour

作者：J. LEUNG, T.W. Fenton, D.R. Clandinin · 发表于：Journal of Food Science · 年份：1981 · DOI：10.1111/j.1365-2621.1981.tb04180.x · 被引用次数：54 · 研究领域：Free Radicals and Antioxidants、Phytochemicals and Antioxidant Activities、Sunflower and Safflower Cultivation

ABSTRACT The phenolic compounds of seven cultivars of sunflower seed were evaluated through acid and base hydrolysis using thin‐layer chromatography, gas chromatography and gas chromatography‐mass spectroscopy as investigative tools. Caffeic acid, the most predominant phenolic acid, along with p‐hydroxybenzoic, p‐courmaric, cinnamic, m‐hydroxybenzoic, vanillic, and syringic acids were identified in both types of hydrolysate with only slight variations in concentrations among the cultivars. Relatively larger amounts of these acids were detected in the basic hydrolysates except in the cases of p‐hydroxybenzoic, vanillic, and syringic acids, indicating that these acids may exist in glycosidic form to a larger extent than in ester form in the cultivars examined.