Quantitative analysis of caffeic and ferulic acids in oatmeal. Comparison of a conventional method with a stable isotope dilution assay.

Abstract

[13C]Caffeic acid and [13C]ferulic acid were synthesized and then used as internal standards for the determination of these acids (free and esterified) in oatmeal. A comparative study indicated that 84% of the ferulic acid, but only 32% of the caffeic acid, which is more susceptible to oxidation than the former, could be found by a conventional analytical… (More)

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@article{Guth1994QuantitativeAO, title={Quantitative analysis of caffeic and ferulic acids in oatmeal. Comparison of a conventional method with a stable isotope dilution assay.}, author={H. Guth and Werner Grosch}, journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung}, year={1994}, volume={199 3}, pages={195-7} }