The authors are grateful to the Spanish Fundación Conde de Fenosa for a research grant to J.M. in support of this work.
PHENOLIC AND INDOLE CONSTITUENTS OF EDIBLE PEAS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 36, Issue 6, pages 871–872, September 1971
How to Cite
MÉNDEZ, J. and LOJO, M. I. (1971), PHENOLIC AND INDOLE CONSTITUENTS OF EDIBLE PEAS. Journal of Food Science, 36: 871–872. doi: 10.1111/j.1365-2621.1971.tb15548.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/14/71; revised 6/7/71; accepted 6/8/71
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.