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A Research Note FERULIC ACID AND OTHER PHENOLICS IN OAT SEEDS (Avena sativa L. Var Hinoat) ABSTRACT RESULTS & DISCUSSION This note presents results of a survey of the free and bound phenolic acids and some other polyphenols in the seed meat from the oat (Avena sativa L. Var Hinoat) which is of some interest as a potential high protein cereal food.

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SUMMARY– Arbutin (p‐hydroxyphenyl‐β‐D‐glucoside) was separated from other phenols in an extract of immature fruit of Pyrus C.V. Kieffer by preparative paper chromatography and isolated as the penta‐acetyl derivative. A monoacetylarbutin (p‐hydroxyphenyl‐6‐0‐acetyl‐β‐D‐glucoside) was identified in the same pear extract. In addition, arbutin was found in both mature and immature pears, but at much higher levels in the immature fruit.