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Transformation of 5-O-caffeoylquinic Acid in Blueberries During High Temperature Processing.
MedLine Citation:
PMID:  25336323     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Chlorogenic acid (CQA), ester of caffeic with quinic acid, is a natural compound found in a wide array of plants. Although coffee beans are most frequently mentioned as plant products remarkably rich in CQAs, their significant amounts can also be found in many berries, e.g. blueberries. The paper shows and discusses the thermal stability of the main CQAs representative, i.e. 5-O-caffeoylquinic acid (5-CQA), during high temperature processing of blueberries (as in the production of blueberry foods) in systems containing sucrose in low and high concentration. It has been found that up to 11 components (5-CQA derivatives and its reaction product with water) can be formed from 5-CQA during the processing of blueberries. Their formation speed depends on the sucrose concentration in the processed system, that has been confirmed in the artificial system composed of 5-CQA water solution containing different amounts of the sugar.
Authors:
Andrzej L Dawidowicz; Rafał Typek
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2014-10-22
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2014 Oct 
Date Detail:
Created Date:  2014-10-22     Completed Date:  -     Revised Date:  2014-10-23    
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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