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Updated: Aug 14, 2026
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Quantitative analysis of caffeic and ferulic acids in oatmeal. Comparison of a conventional method with a stable
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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