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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Daniels et al. (1963) studied this question.
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