Quantitative analysis of caffeic and ferulic acids in oatmeal. Comparison of a conventional method with a stable isotope dilution assay.
[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.
Deutsche Forschungsanstalt für Lebensmittelchemie, Garching, Germany.
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H
Guth
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Grosch
D018554:Avena / Q000737:chemistry*; D002109:Caffeic Acids / Q000032:analysis*; D002247:Carbon Isotopes; D002849:Chromatography, Gas / Q000379:methods; D003373:Coumaric Acids / Q000032:analysis*; D005504:Food Analysis; D007553:Isotope Labeling / Q000379:methods; D013058:Mass Spectrometry / Q000379:methods
D002109:Caffeic Acids; D002247:Carbon Isotopes; D003373:Coumaric Acids; C004999:ferulic acid; C040048:caffeic acid