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http://hdl.handle.net/10773/19366
Title: | Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system |
Author: | Moreira, Ana S. P. Coimbra, Manuel A. Nunes, Fernando M. Passos, Claudia P. Santos, Sonia A. O. Silvestre, Armando J. D. Silva, Andre M. N. Rangel, Maria Domingues, M. Rosario M. |
Keywords: | SUPERHEATED WATER EXTRACTION MASS-SPECTROMETRY BREW MELANOIDINS CINNAMOYLSHIKIMATE ESTERS PHENOLIC-COMPOUNDS MOLECULAR-WEIGHT LACTONES POLYSACCHARIDES MECHANISMS BEANS |
Issue Date: | 2015 |
Publisher: | ELSEVIER SCI LTD |
Abstract: | Arabinose from arabinogalactan side chains was hypothesized as a possible binding site for chlorogenic acids in coffee melanoidins. To investigate this hypothesis, a mixture of 5-O-caffeoylquinic acid (5-CQA), the most abundant chlorogenic acid in green coffee beans, and (alpha 1 -> 5)-L-arabinotriose, structurally related to arabinogalactan side chains, was submitted to dry thermal treatments. The compounds formed during thermal processing were identified by electrospray ionization mass spectrometry (ESI-MS) and characterized by tandem MS (ESI-MSn). Compounds composed by one or two CQAs covalently linked with pentose (Pent) residues (1-12) were identified, along with compounds bearing a sugar moiety but composed exclusively by the quinic or caffeic acid moiety of CQAs. The presence of isomers was demonstrated by liquid chromatography online coupled to ESI-MS and ESI-MSn. Pent(1-2)CQA were identified in coffee samples. These results give evidence for a diversity of chlorogenic acid arabinose hybrids formed during roasting, opening new perspectives for their identification in melanoidin structures. (C) 2015 Elsevier Ltd. All rights reserved. |
Peer review: | yes |
URI: | http://hdl.handle.net/10773/19366 |
DOI: | 10.1016/j.foodchem.2015.03.086 |
ISSN: | 0308-8146 |
Publisher Version: | 10.1016/j.foodchem.2015.03.086 |
Appears in Collections: | CICECO - Artigos |
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Chlorogenic acid-arabinose hybrid domains in coffee melanoidins Evidences from a model system_10.1016j.foodchem.2015.03.086.pdf | 309.54 kB | Adobe PDF |
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