Some aspects of the biochemical genetics of coumarins in forage legumes

Coumarin compounds responsible for bitterness, and indirectly, toxicity, in the forage legume sweet clover (Melilotus alba) do not occur in the non-bitter "Cumino" variety of M. alba or in the species M. dentata. Nevertheless, investigation showed that compounds which are very probably coumarins do occur in the non-bitter strains. A search for coumarins in alfalfa (Medicago sativa), closely related to sweet clover taxonomically, did not lead to the discovery of coumarins but did lead to the characterization of a new flavonoid tentatively characterized as 3:3:4 trihydroxy -5:7 dimethoxy flavone.Land and Food Systems, Faculty ofGraduat