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Home > Literature List > STUDY OF NEW SOURCES OF SIX CHLOROGENIC ACIDS AND CAFFEIC ACID

STUDY OF NEW SOURCES OF SIX CHLOROGENIC ACIDS AND CAFFEIC ACID

Journal name:Journal of Food Composition and Analysis
Literature No.:
Literature Url: https://www.sciencedirect.com/science/article/pii/S0889157519304764
Date publication: 6 July 2019
Abstract

This study presents data about the presence and the content of chlorogenic acids and caffeic acid in vegetables. The amounts of six chlorogenic acids (3-caffeoylquinic (3-CQA), 4-caffeoylquinic (4-CQA), 5-caffeoylquinic (5-CQA), 3,4-dicaffeoylquinic (3,4-DQA), 3,5-dicaffeoylquinic (3,5 DQA), 4,5-dicaffeoylquinic (4,5-DQA)) and caffeic acid were analysed in 53 vegetables consumed in Brazil using high-performance liquid chromatography. For the monocaffeoylquinic acids (3-CQA, 5-CQA and 4-CQA), highest levels were found in collard greens and chicory; 5-CQA was shown to be present in higher concentrations than the others and in a greater number of samples (55). The dicaffeoylquinic acid concentrations (3,4-DQA, 3,5-DQA and 4,5-DQA) were highest in samples of bay leaves and mustard. Caffeic acid was found in 22 of the studied samples, with highest levels in oregano, rosemary, sage, basil and cilantro. When all seven compounds were analysed, the samples that showed the highest concentrations were bay leaf, mustard, celery, rosemary, collard greens and chicory.

3,4-Dicaffeoylquinic acid3,5-Dicaffeoylquinic acidIsochlorogenic acid C and Cryptochlorogenic acid were purchased from Chengdu Biopurify Phytochemicals Ltd. (Chengdu,China)…