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|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.
Domingues, M. Rosario M.
|Keywords:||SUPERHEATED WATER EXTRACTION|
|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.|
|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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