Document Detail

Investigating the chemical changes of chlorogenic acids during coffee brewing - conjugate addition of water to the olefinic moiety of chlorogenic acids and their quinides.
MedLine Citation:
PMID:  23106198     Owner:  NLM     Status:  Publisher    
ABSTRACT Coffee is one of the most popular and consumed beverage 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-hydroxyl dehydro caffeic acid derivatives using a series of model compounds including mono caffeoyl and dicaffeoylquinic acids and quinic acid lactones. The regiochemistry of conjugate addition was established based on targeted tandem MS experiments. Next to conjugate addition of water a reversible water elimination yielding cis-cinnamoyl derivatives accompanied by acyl migration products was observed in model systems. We report as well on the formation of all of these derivatives during the coffee brewing process.
Marius Febi Matei; Rakesh Jaiswal; Nikolai Kuhnert
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-10-30
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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