Plant Foods for Human Nutrition

, Volume 66, Issue 1, pp 64-69

Open Access This content is freely available online to anyone, anywhere at any time.

Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products

  • Joanna KlepackaAffiliated withFood Science Department, University of Warmia and Mazury Email author 
  • , Elżbieta GujskaAffiliated withFood Science Department, University of Warmia and Mazury
  • , Joanna MichalakAffiliated withFood Science Department, University of Warmia and Mazury


The aim of the study was to determine whether phenolic compounds in some varieties of buckwheat, winter and spring barley and peas can be used as factors which distinguish selected cultivars and varieties of plant material. It was observed that the content of total phenolics might be useful as a cultivar-distinguishing factor for all the plant materials analyzed, but it was a distinguishing factor for only some varieties. Individual cultivars and varieties were best distinguished by the content of syringic acid. The levels of syringic and vanillic acids were in reverse proportion to the total amount of phenolics soluble in methanol and a positive correlation between syringic and ferulic acid was observed. Moreover, the protein content of plant material was analyzed and a significant (p ≤ 0.05) correlation between this component and ferulic and vanillic acids was noted.


Phenolics Phenolic acids Buckwheat Pea Barley