Comparative GLC‐MS Analysis of Phenolic Acids of Selected Tree Nuts

Abstract

ABSTRACT Phenolic acids were extracted from the nutmeats and/or testae of pine nut, almond, filbert, American Chestnut, a hybrid American chestnut, Chinese chestnut, black walnut, butternut and shagbark hickory and analyzed as their methyl esters/trimethylsilyl derivatives by GLC‐MS. Both qualitative and quantitative differences were observed among samples in the acids present with gallic acid being predominant except in pine nut, almond and filbert. Caffeic was the predominant acid in pine nut; protocatechuic acid was predominant in almond and filbert. Phenolic acids isolated and identified were p‐hydroxybenzoic, p‐hydroxyphenylacetic, vanillic, protocatechuic, syringic, gallic, caffeic and ferulic acids.