Antioxidants in oats: Esters of phenolic acids

Abstract

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%.