Antioxidants in oats: Esters of phenolic acids | Zendy

Daniels D. G. H. | Zendy; King H. G. C. | Zendy; Martin H. F. | Zendy

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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%.

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