Antioxidants in oats : Glyceryl esters of caffeic and ferulic acids

Abstract

Abstract Of the antioxidants extracted from oats, 36% (by weight) consists of six compounds which are more strongly adsorbed on to silicic acid than those previously described, 1 , 2 One of these has been isolated by column chromatography. On hydrolysis it yields caffeic acid (2 moles), ferulic acid (1 mole), glycerol (1 mole) and long‐chain ω‐hydroxyacid (1 mole). The ω‐hydroxyacid fraction contains the homologues, C 22 (5%), C 26 (64%), and C 28 (31%). The probable structures of the compounds are discussed.