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PHENOLIC AND INDOLE CONSTITUENTS OF EDIBLE PEAS
Author(s) -
MÉNDEZ J.,
LOJO M. I.
Publication year - 1971
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.1365-2621.1971.tb15548.x
Subject(s) - syringic acid , vanillic acid , pisum , hydrolysis , phenols , sativum , chemistry , indole test , ferulic acid , organic chemistry , botany , food science , biology , biochemistry , gallic acid , antioxidant
SUMMARY— p‐Hydroxybenzoic, ferulic and vanillic acids were isolated from hydrolyzed and non‐hydrolyzed extracts of seeds of Pisum sativum L. var. Feltham and var. Lincoln. In the Feltham variety syringic acid was only present as the free compound but p‐coumaric acid occurred in both the free and bound forms. Indole‐3‐acetic and, tentatively, indole‐3‐carboxylic acids were identified in the Lincoln variety. It is very doubtful if phenols present in the minimal concentration found could play any role in the edible characteristics of the peas.