LC-MSn analysis of the cis isomers of chlorogenic acids


Autoria(s): CLIFFORD, Michael N.; KIRKPATRICK, Jo; KUHNERT, Nikolai; ROOZENDAAL, Hajo; SALGADO, Paula Rodrigues
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

18/10/2012

18/10/2012

2008

Resumo

The behaviour of cis isomers of selected mono- and di-acyl chlorogenic acids produced by UV-irradiation has been investigated by LC-MSn. cis Isomers fragment identically to the more common trans isomers. cis-5-Acyl chlorogenic acids are more hydrophobic and elute later than their mono- or di-trans counterparts whereas the reverse is true for cis-3-acyl and cis-4-acyl chlorogenic acids. The cis isomers of 1,3-dicaffeoylquinic acid, the only I-acyl chlorogenic acid investigated, are also more hydrophobic than the di-trans isomer. Coffee leaves had a proportionately greater content of cis isomers relative to trans isomers compared with coffee beans suggesting that UV-irradiation in vivo may also cause geometric isomerisation. (c) 2007 Elsevier Ltd. All rights reserved.

Identificador

FOOD CHEMISTRY, v.106, n.1, p.379-385, 2008

0308-8146

http://producao.usp.br/handle/BDPI/19326

10.1016/j.foodchem.2007.05.081

http://dx.doi.org/10.1016/j.foodchem.2007.05.081

Idioma(s)

eng

Publicador

ELSEVIER SCI LTD

Relação

Food Chemistry

Direitos

restrictedAccess

Copyright ELSEVIER SCI LTD

Palavras-Chave #caffeoylquinic acids #chlorogenic acids #coffee #p-coumaroylquinic acids #cynarin #dicaffeoylquinic acids #feruloylquinic acids #LC-MSn #leaves #UV-irradiation #TETRAMETHYLAMMONIUM HYDROXIDE #SIMULTANEOUS ISOMERIZATION #HYDROXYCINNAMIC ACIDS #TRANS-ESTERIFICATION #Chemistry, Applied #Food Science & Technology #Nutrition & Dietetics
Tipo

article

original article

publishedVersion