Premium
Antioxidants in oats: Esters of phenolic acids
Author(s) -
Daniels D. G. H.,
King H. G. C.,
Martin H. F.
Publication year - 1963
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740140605
Subject(s) - ferulic acid , chemistry , caffeic acid , chromatography , antioxidant , alkaline hydrolysis , column chromatography , hydrolysis , glycerol , phenolic acid , phenols , acid hydrolysis , thin layer chromatography , organic chemistry
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%.