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Arbutin and a Related Glucoside in Immature Pear Fruit
Author(s) -
DURKEE A. B.,
JOHNSTON F. B.,
THIVIERGE P. A.,
POAPST P. A.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb03655.x
Subject(s) - pear , arbutin , biology , glucoside , horticulture , botany , chemistry , medicine , biochemistry , alternative medicine , pathology
SUMMARY– Arbutin (p‐hydroxyphenyl‐β‐D‐glucoside) was separated from other phenols in an extract of immature fruit of Pyrus C.V. Kieffer by preparative paper chromatography and isolated as the penta‐acetyl derivative. A monoacetylarbutin (p‐hydroxyphenyl‐6‐0‐acetyl‐β‐D‐glucoside) was identified in the same pear extract. In addition, arbutin was found in both mature and immature pears, but at much higher levels in the immature fruit.