Analytical profiling reveals predominant caffeic acid and distinct glycosidic linkages in sunflower seed flour, suggesting varied structural binding across cultivars.
The phenolic compounds of seven cultivars of sunflower seed were evaluated through acid and base hydrolysis using thin‐layer chromatography, gas chromatography and gas chromatography‐mass spectroscopy as investigative tools. Caffeic acid, the most predominant phenolic acid, along with p‐hydroxybenzoic, p‐courmaric, cinnamic, m‐hydroxybenzoic, vanillic, and syringic acids were identified in both types of hydrolysate with only slight variations in concentrations among the cultivars. Relatively larger amounts of these acids were detected in the basic hydrolysates except in the cases of p‐hydroxybenzoic, vanillic, and syringic acids, indicating that these acids may exist in glycosidic form to a larger extent than in ester form in the cultivars examined.
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Leung et al. (1981) studied this question.
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