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Phenolic Acid and Fatty Acid Composition in the Fruits ofLaurocerasus officinalisRoem. and Its Cultivars

✍ Scribed by F.A. Ayaz; A. Kadioğlu; M. Reunanen; M. Var

Publisher
Elsevier Science
Year
1997
Tongue
English
Weight
95 KB
Volume
10
Category
Article
ISSN
0889-1575

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✦ Synopsis

The phenolic acids and fatty acids present in some cherry laurel cultivars (Oxygemmis, Globigemmis, and Angustifolia) and the wild from (Laurocerasus officinalis Roem.) have been studied. The phenolic acids analyzed by gas chromatography-mass spectrometry were vanillic, protocatechuic, p-hydroxybenzoic acids (benzoics), and caffeic and p-coumaric acids (cinnamics). The fatty acids analyzed in the same manner were palmitic (16:0), stearic (18:0), oleic (18:1), and linoleic (18:2) acids. Vanillic acid was predominant and present in all cultivars and the wild form. Linoleic acid was the predominant fatty acid in all cultivars and the wild form. Quantities of all phenolic and fatty acids varied significantly in these fruits.

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