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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.

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.