Constitution of some chemical components of apple seed

The hexane extract of apple seed was analyzed by GC–MS and found to consist mainly of fatty acids (80.9%) in its volatile fraction with linoleic acid as the most dominant one (51.2%), followed by palmitic, linolenic, stearic and oleic acids (10.5, 5.6, 4.3 and 4.1%, respectively). The seed pomace was further extracted with 70% aqueous acetone to yield two major compounds, [(6-O-β-d-glucopyranosyl-β-d-glucopyranosyl)oxy]benze-neacetonitrile (amygdalin) (1) and phloretin-2′-β-d-glucopyranoside (phloridzin) (2), which were identified by NMR spectroscopy. A number of minor polyphenols were also identified using HPLC/DAD as chlorogenic acid, p-coumarylquinic acid, 3-hydroxyphloridzin, phloretin-2′-xyloglucoside and quercetin glycosides.