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Quantitative analysis of caffeic and ferulic acids in oatmeal

Quantitative Analyse von Kaffee- und Ferulasäure in Hafermehl. Vergleich einer konventionellen Methode mit einem Stable Isotope Dilution Assay

Comparison of a conventional method with a stable isotope dilution assay

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Zusammenfassung

[13C]-Kaffee- und [13C]-Ferulasäure wurden synthetisiert und als interne Standardsubstanzen für die Bestimmung dieser Säuren (frei und verestert) in Hafermehl angewandt. Ein Vergleich ergab, daß von der Ferulasäure 84%, aber von der leichter oxidablen Kaffeesäure nur 32% mit einer konventionellen Methode erfaßt werden.

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 approach.

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Authors and Affiliations

  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, D-85748, Garching, Germany

    Helmut Guth & Werner Grosch

Authors
  1. Helmut Guth
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  2. Werner Grosch
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Guth, H., Grosch, W. Quantitative analysis of caffeic and ferulic acids in oatmeal. Z Lebensm Unters Forch 199, 195–197 (1994). https://doi.org/10.1007/BF01193442

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  • DOI: https://doi.org/10.1007/BF01193442

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