Identification and Quantitation of Reaction Products from Quinic Acid, Quinic Acid Lactone, and Chlorogenic Acid with Strecker Aldehydes in Roasted Coffee

2021 ◽  
Vol 69 (3) ◽  
pp. 1027-1038
Author(s):  
Michael Gigl ◽  
Oliver Frank ◽  
Johanna Barz ◽  
Anna Gabler ◽  
Christian Hegmanns ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Quinic Acid ◽  
Reaction Products ◽  
Roasted Coffee ◽  
Strecker Aldehydes ◽  
Acid Lactone

scholarly journals Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

2021 ◽  
Vol 11 (14) ◽  
pp. 6294
Author(s):  
M. Angélica Rocha ◽  
Manuel Coimbra ◽  
Sílvia Rocha ◽  
Cláudia Nunes
Keyword(s):  
Volatile Compounds ◽  
Carbon Chain ◽  
White Wine ◽  
Maillard Reaction Products ◽  
Red Wines ◽  
Reaction Products ◽  
Ethyl Hexanoate ◽  
Organoleptic Characteristics ◽  
Strecker Aldehydes ◽  
Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

Studies of a Quinyl-p-coumarate in the Pineapple Plant (Ananas comosus var. cayenne)

1959 ◽  
Vol 12 (2) ◽  
pp. 240 ◽  
Author(s):  
GK Sutherland ◽  
WA Gortner
Keyword(s):  
Indoleacetic Acid ◽  
Spectral Characteristics ◽  
Periodate Oxidation ◽  
Quinic Acid ◽  
Ananas Comosus ◽  
Acid Oxidase ◽  
Coumaric Acid ◽  
Indoleacetic Acid Oxidase ◽  
Acid Lactone ◽  
Mild Hydrolysis

An ester is found in small concentrations in vegetative pineapple plants, with spectral characteristics in the ultraviolet of an ester of p-coumaric acid. p-Coumaric acid is obtained after hydrolysis, and the remaining aqueous hydrolysate indicates the presence of quinic acid lactone on chromatograms. On the basis of neutral equivalent determinations, boric acid conductivity and periodate oxidation experiments, and analyses following mild hydrolysis, the structure of the ester is suggested to be a quinyl-di-p-coumarate. It serves in the plant as a cofactor for pineapple indoleacetic acid oxidase.

scholarly journals Enumerate chlorogenic acid in different forms of coffee by simple high performance thin layer chromatographic method

2021 ◽  
Vol 9 (2) ◽  
pp. 120-126
Author(s):  
Swati Bhattacharyya ◽  
Alok Kumar Hazra ◽  
BantiChakraborty ◽  
Tapas Kumar Sur ◽  
AvijitSaha
Keyword(s):  
Chlorogenic Acid ◽  
High Performance ◽  
Coffee Consumption ◽  
Health Benefit ◽  
Cost Effective ◽  
Biological Properties ◽  
Chromatographic Technique ◽  
Indian Market ◽  
Roasted Coffee ◽  
Phenolic Constituent

The health benefit of coffee consumption mainly depends on chlorogenic acid (CGA), one of its major active phenolic constituent. CGA have several biological properties like anticancer, antihypertensive, hepatoprotective, neuroprotective, renoprotective, antimicrobial etc. It is assumed that different forms of coffee contains different amount of CGA. In this regards, we developed and validated a simple and cost effective chromatographic technique to identify and quantify CGA in green coffee, roasted coffee and branded instant coffee available in Indian market.

scholarly journals THE CONTENT OF BIOLOGICALLY ACTIVE POLYPHENOLS LONICERA CAERULEA SUBSP. PALLASII IN NATU-RAL CONDITIONS AND THE INTRODUCTION

2017 ◽  
pp. 89-96 ◽  
Author(s):  
Ирина (Irina) Георгиевна (Georgievna) Боярских (Boyarskikh) ◽  
Владимир (Vladimir) Геннадьевич (Gennad'evich) Васильев (Vasiliev) ◽  
Татьяна (Tat'jana) Абдулхаиловна (Abdulhailovna) Кукушкина (Kukushkina)
Keyword(s):  
Chlorogenic Acid ◽  
Natural Populations ◽  
Quinic Acid ◽  
Steppe Zone ◽  
Biologically Active ◽  
Food Plants ◽  
Forest Steppe ◽  
West Siberian Plain ◽  
Leaf Extracts ◽  
Lonicera Caerulea

The purpose of this paper was a comparative to study population variability of individual and group composition of biologically active phenol compounds in leaves of Lonicera caerulea subsp. pallasii (Ledeb.) Browic. in natural population of south taiga subzone of West-Siberian plain, Altai Mauntains and in conditions of introduction in the forest-steppe of the Novosibirsk Priobye. Chlorogenic acid and its isomers neochlorogenic acid and dicaffeoyl quinic acid, glycozides of luteolin, apigenin and quercetin, apigenin and luteolin in leaf extracts of L. caerulea subsp. pallasii was identified by HPLC-MS. The quantitative variations content of compounds (classes of biologically active polyphenols and their individual components) depending on vegetation conditions have been explored using HPLC. The major components of L. caerulea subsp. pallasii leaves are rutinoside quercetin, chlorogenic acid and dicaffeoyl quinic acid. The content and ratio of the major phenolic compounds and the composition of their minor components varied depending on the location and conditions of plant growth. The content of derivatives of hydroxycinnamic acids and flavonols increased significantly in response to changes in habitat conditions in natural populations and in the introduction into the forest-steppe zone. The flavones are the least variable compounds in plant leaves. The results can be useful in elaboration of practical recommendations for picking medicinal and food plants in different vegetation conditions

scholarly journals Strecker degradation products of aspartic and glutamic acids and their amides

2013 ◽  
Vol 19 (No. 2) ◽  
pp. 41-45 ◽  
Author(s):  
J. Rössner ◽  
J. Velíšek ◽  
F. Pudil ◽  
J. Davídek
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Degradation Products ◽  
Dicarboxylic Acids ◽  
Reaction Products ◽  
Degradation Reactions ◽  
Strecker Aldehydes ◽  
Volatile Products ◽  
Acid Acid

Aspartic and glutamic acids, asparagine and glutamine were oxidised with either potassium peroxodisulphate or glyoxal. Nonvolatile products were derivatised and analysed by GC/FID and GC/MS. Volatile reaction products were isolated and analysed by the same methods. It was found that the degradation reactions of amino acids are complex. Amino acids are principally degraded via the corresponding a-keto acids to Strecker aldehydes (aspartic acid to oxalacetic and 3-oxopropionic acids and glutamic acid to a-ketoglutaric and 4-oxobutyric acids), which are unstable and decomposed by decarboxylation to the corresponding aldehydes. Aspartic acid also eliminates ammonia and yields fumaric acid whereas glutamic acid gives rise to an imine, pyroglutamic acid. A recombination of free radicals leads to dicarboxylic acids (succinic acid from aspartic acid, succinic, glutaric and adipic acids from glutamic acid). The major volatile products (besides the aldehydes) are lower carboxylic acids (acetic acid from aspartic acid and propionic acid acid from glutamic acid) that can at least partly arise by radical reactions. In both quality and quantity terms, a higher amount of degradation products arises by oxidation of amino acids by peroxodisulphate.

scholarly journals Natural Products from Scorzonera aristata (Asteraceae)

2010 ◽  
Vol 5 (5) ◽  
pp. 1934578X1000500 ◽  
Author(s):  
Manuela Jehle ◽  
Johanna Bano ◽  
Ernst P. Ellmerer ◽  
Christian Zidorn
Keyword(s):  
Natural Products ◽  
Methyl Ester ◽  
Chlorogenic Acid ◽  
Caffeic Acid ◽  
Acid Methyl Ester ◽  
Quinic Acid ◽  
The South ◽  
Caffeic Acid Derivatives ◽  
Aerial Parts ◽  
Acid Methyl

The aerial parts of Scorzonera aristata Ramond ex DC., collected in the South Tyrolean Dolomites, yielded the flavonoids quercetin 3- O-glucoside, rutin, and isoorientin, and the caffeic acid derivatives chlorogenic acid, 4,5-dicaffeoyl quinic acid, and 3,5-dicaffeoyl quinic acid. Sub-aerial parts contained caffeic acid methyl ester, 3,5-dicaffeoyl quinic acid, and the triterpenes 3α-hydroxyolean-5-ene, lupeol, and magnificol. Chemosystematic implications of the isolated compounds are discussed briefly.

scholarly journals Integrated Analysis of the Transcriptome and Metabolome of Cecropia obtusifolia: A Plant with High Chlorogenic Acid Content Traditionally Used to Treat Diabetes Mellitus

2020 ◽  
Vol 21 (20) ◽  
pp. 7572
Author(s):  
Jorge David Cadena-Zamudio ◽  
Pilar Nicasio-Torres ◽  
Juan Luis Monribot-Villanueva ◽  
José Antonio Guerrero-Analco ◽  
Enrique Ibarra-Laclette
Keyword(s):  
Diabetes Mellitus ◽  
Chlorogenic Acid ◽  
High Performance ◽  
Time Course ◽  
Shikimic Acid ◽  
Quinic Acid ◽  
Integrated Analysis ◽  
Cecropia Obtusifolia ◽  
Key Enzyme

This investigation cultured Cecropia obtusifolia cells in suspension to evaluate the effect of nitrate deficiency on the growth and production of chlorogenic acid (CGA), a secondary metabolite with hypoglycemic and hypolipidemic activity that acts directly on type 2 diabetes mellitus. Using cell cultures in suspension, a kinetics time course was established with six time points and four total nitrate concentrations. The metabolites of interest were quantified by high-performance liquid chromatography (HPLC), and the metabolome was analyzed using directed and nondirected approaches. Finally, using RNA-seq methodology, the first transcript collection for C. obtusifolia was generated. HPLC analysis detected CGA at all sampling points, while metabolomic analysis confirmed the identity of CGA and of precursors involved in its biosynthesis. Transcriptome analysis identified differentially expressed genes and enzymes involved in the biosynthetic pathway of CGA. C. obtusifolia probably expresses a key enzyme with bifunctional activity, the hydroxycinnamoyl-CoA quinate hydroxycinnamoyl transferase and hydroxycinnamoyl-CoA shikimate/quinate hydroxycinnamoyl transferase (HQT/HCT), which recognizes shikimic acid or quinic acid as a substrate and incorporates either into one of the two routes responsible for CGA biosynthesis.

Chlorogenic acid (CGA) determination in roasted coffee beans by Near Infrared (NIR) spectroscopy

2014 ◽  
Vol 7 (4) ◽  
pp. 139-142 ◽  
Author(s):  
Jiajia Shan ◽  
Tetsuhito Suzuki ◽  
Diding Suhandy ◽  
Yuichi Ogawa ◽  
Naoshi Kondo
Keyword(s):  
Chlorogenic Acid ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Roasted Coffee ◽  
Coffee Beans ◽  
Roasted Coffee Beans

scholarly journals Review: Peran Enzim dalam Meningkatkan Kualitas Kopi

2018 ◽  
Vol 19 (2) ◽  
Author(s):  
Dany Ardiansyah ◽  
Helen Tjota ◽  
Warsono El Kiyat
Keyword(s):  
Chlorogenic Acid ◽  
Consumer Acceptance ◽  
Coffee Bean ◽  
High Concentration ◽  
The Third ◽  
Liver Esterase ◽  
Bitter Compound ◽  
Roasting Process ◽  
The World ◽  
Acid Lactone

Indonesia is the third largest coffee producing nation in the world after Brazil and Vietnam. The types and the characteristics of Indonesian coffee are different in each area but the main important factor of consumer acceptance depends on its bitterness level. Chlorogenic acid lactone is a compounds that play an important role as contributor to the coffee bitterness that are formed during the roasting process of coffee bean because of its precursor chlorogenic acid. Chlorogenic acid is commonly found in many plants. One of them can be found in coffee with high concentration. Chlorogenic acid lactone (bitter compound) can be hydrolyzed to chlorogenic acid (non-bitter compound) using hog liver esterase and chlorogenate esterase.  This study aimed to analyze the use of these enzymes to decrease the level of bitterness in coffee. The results indicated that HLE and chlorogenate esterase effectively hydrolyzed chlorogenic acid lactones in coffee.  Based on the sensory test, coffee extracts treated with enzymes were less bitter than the untreated coffee extracts. If it was associated with Indonesian local coffee then the method can be done with chlorogenate esterase that was in accordance with the legal guarantee of halal product.

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