[On the occurrence of derivatives of hydroxycinnamic acids, hydroxybenzoic acids, and hydroxycoumarins in citrus fruits (author's transl)].
Oranges, grapefruits and lemons contained p-coumaric acid, caffeic acid, ferulic acid, and sinapic acid in bound form in concentrations of 10-100 mg/kg, whereby p-coumaric acid is localized chiefly in the peel. Hydroxybenzoic acids, chiefly salicylic acid and gentisic acid, and hydroxycoumarins were only found in traces.
D002109:Caffeic Acids / Q000032:analysis; D002934:Cinnamates / Q000032:analysis*; D002957:Citrus / Q000032:analysis*; D003373:Coumaric Acids / Q000032:analysis*; D006880:Hydroxy Acids / Q000032:analysis; D062385:Hydroxybenzoates / Q000032:analysis*; D013045:Species Specificity
D002109:Caffeic Acids; D002934:Cinnamates; D003373:Coumaric Acids; D006880:Hydroxy Acids; D062385:Hydroxybenzoates
Uber das Vorkommen von Verbindungen der Hydroxyzimtsäuren, Hydroxybenzoesäuren und Hydroxycumarine in Citrusfrüchten