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Antioxygenic Fractions of Oat and Soya Bean Flour^*

Dairy Department, Penna. Satate College

ABSTRACT

An attempt was made to determine the active fraction of two antioxidants, oat flour and soya bean flour, with only partial success. The phospholipid fraction and an alcohol extract exhibited greater antioxygenic properties in dry fresh milk fat than did either the aqueous, acetone, ether or hexane extracts. In every ease the oat flour extracts appeared to have greater protective powers in dry fresh milk fat than the corresponding extract of soya bean flour.

^* Authorized for publication on July 5, 1940, as paper No. 975, in the Journal Series of The Pennsylvania Agricultural Experiment Station.