Abstract
THE leaf of the apple contains as its principal phenolic the glucoside phloridzin. This is present in all Malus species examined, together with smaller amounts of the corresponding aglycone phloretin, a quercetin glycoside1, and traces only of chlorogenic acid and epicatechin. Pear leaf, in contrast, contains three phenolics in quantity: chlorogenic and isochlorogenie acids2 and the glucoside arbutin, with small amounts of catechin, epicatechin, flavonol glycosides and hydroquinone, the aglycone of arbutin.
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References
Bradfield, A. E., and Flood, A. E., Rep. E. Malling Res. Sta. for 1949, 103 (1950). Williams, A. H., “Science and Fruit”, 210 (University of Bristol, 1953).
Bradfield, A. E., Flood, A. E., Hulme, A. C., and Williams, A. H., Nature, 170, 168 (1952).
Crane, M. B., and Marks, E., Nature, 170, 1017 (1952).
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WILLIAMS, A. Phenolic Substances of Pear – Apple Hybrids. Nature 175, 213 (1955). https://doi.org/10.1038/175213a0
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DOI: https://doi.org/10.1038/175213a0
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