Antioxidants in oats: Esters of phenolic acids
- 1 June 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (6) , 385-390
- https://doi.org/10.1002/jsfa.2740140605
Abstract
Thin‐layer chromatography of the antioxidant previously isolated from oats has demonstrated that it contains at least 6 components, which have been partially separated by column chromatography. Alkaline hydrolysis of the mixed antioxidants yields caffeic acid 29%, ferulic acid 10% (both calculated as% acyl goups), glycerol 4.5%, and long‐chain hydroxyfatty acid 50%.Keywords
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