Phenolic Acid and Fatty Acid Composition in the Fruits ofLaurocerasus officinalisRoem. and Its Cultivars

The phenolic acids and fatty acids present in some cherry laurel cultivars (Oxygemmis, Globigemmis, and Angustifolia) and the wild from (Laurocerasus officinalisRoem.) have been studied. The phenolic acids analyzed by gas chromatography-mass spectrometry were vanillic, protocatechuic,p-hydroxybenzoic acids (benzoics), and caffeic andp-coumaric acids (cinnamics). The fatty acids analyzed in the same manner were palmitic (16:0), stearic (18:0), oleic (18:1), and linoleic (18:2) acids. Vanillic acid was predominant and present in all cultivars and the wild form. Linoleic acid was the predominant fatty acid in all cultivars and the wild form. Quantities of all phenolic and fatty acids varied significantly in these fruits.