Asam Fenolat Dari Ekstrak Kacang Panjang (Vignu Sinensis)

Abstract

Three phenolic acids have been iisolated from the m e w 1 extract of the legume and were identified as caffeic (I), ferulic (2), and vanillic (3) acids. The structure of the three compounds have been elucidated based on spectroscopic evidrmce.