Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products |
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Authors: | Joanna Klepacka El?bieta Gujska Joanna Michalak |
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Institution: | (1) Food Science Department, University of Warmia and Mazury, ul. Heweliusza 6, 10-957 Olsztyn, Poland |
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Abstract: | The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley
and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that
the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but
it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the
content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics
soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content
of plant material was analyzed and a significant (p ≤ 0.05) correlation between this component and ferulic and vanillic acids was noted. |
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