High-Performance Liquid Chromatography Determination of Phenolic Constituents in 17 Varieties of Cowpeas

Seventeen varieties of cowpeas grown in Arkansas were analyzed for their phenolic constituents using high-performance liquid chromatography (HPLC). Protocatechuic acid was identified as the major phenolic acid present in esterified forms. The amount of protocatechuic acid increased from trace−3.6 to...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2003-03, Vol.51 (6), p.1623-1627
Hauptverfasser:	Cai, R, Hettiarachchy, N. S, Jalaluddin, M
Format:	Artikel
Sprache:	eng
Schlagworte:	4-hydroxybenzoic acid Agronomy. Soil science and plant productions Biological and medical sciences caffeic acid Chemical constitution Chromatography, High Pressure Liquid - methods cinnamic acid cowpeas Economic plant physiology Esterification Fabaceae - chemistry ferulic acid Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology high performance liquid chromatography Hydrolysis Hydroxybenzoates - analysis Indicators and Reagents p-coumaric acid Phenols - analysis protocatechuic acid
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Zusammenfassung:	Seventeen varieties of cowpeas grown in Arkansas were analyzed for their phenolic constituents using high-performance liquid chromatography (HPLC). Protocatechuic acid was identified as the major phenolic acid present in esterified forms. The amount of protocatechuic acid increased from trace−3.6 to 9.3−92.7 mg/100 g of flour in the 17 varieties of cowpeas after hydrolysis. Six other phenolic acids, including, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, ferulic acid, 2,4-dimethoxybenzoic acid, and cinnamic acid, were also identified. These phenolic acids were evenly distributed mainly in free acid forms at
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf020867b