Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 49, Pages 12105-12115Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf3028599
Keywords
chlorogenic acids; roasted coffee; caffeoylquinic acids; chlorogenic acid lactones; diacyl chlorogenic acids; caffeoyl-gamma-quinides; antioxidant; LC-MSn
Funding
- Jacobs University Bremen
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Coffee is one of the most popular and consumed beverages in the world and is associated with a series of benefits for human health. In this study we focus on the reactivity of chlorogenic acids, the most abundant secondary metabolites in coffee, during the coffee brewing process. We report on the hydroxylation of the chlorogenic acid cinnamoyl substituent by conjugate addition of water to form 3-hydroxydihydrocaffeic acid derivatives using a series of model compounds including monocaffeoyl and dicaffeoylquinic acids and quinic acid lactones. The regiochemistry of conjugate addition was established based on targeted tandem MS experiments. Following conjugate addition of water a reversible water elimination yielding cis-cinnamoyl derivatives accompanied by acyl migration products was observed in model systems. We also report the formation of all of these derivatives during the coffee brewing process.
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