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http://hdl.handle.net/10773/19366
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Moreira, Ana S. P. | pt |
dc.contributor.author | Coimbra, Manuel A. | pt |
dc.contributor.author | Nunes, Fernando M. | pt |
dc.contributor.author | Passos, Claudia P. | pt |
dc.contributor.author | Santos, Sonia A. O. | pt |
dc.contributor.author | Silvestre, Armando J. D. | pt |
dc.contributor.author | Silva, Andre M. N. | pt |
dc.contributor.author | Rangel, Maria | pt |
dc.contributor.author | Domingues, M. Rosario M. | pt |
dc.date.accessioned | 2017-12-07T19:10:18Z | - |
dc.date.issued | 2015 | pt |
dc.identifier.issn | 0308-8146 | pt |
dc.identifier.uri | http://hdl.handle.net/10773/19366 | - |
dc.description.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. | pt |
dc.language.iso | eng | pt |
dc.publisher | ELSEVIER SCI LTD | pt |
dc.relation | info:eu-repo/grantAgreement/FCT/COMPETE/132936/PT | pt |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F80553%2F2011/PT | pt |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/147332/PT | pt |
dc.rights | restrictedAccess | por |
dc.subject | SUPERHEATED WATER EXTRACTION | pt |
dc.subject | MASS-SPECTROMETRY | pt |
dc.subject | BREW MELANOIDINS | pt |
dc.subject | CINNAMOYLSHIKIMATE ESTERS | pt |
dc.subject | PHENOLIC-COMPOUNDS | pt |
dc.subject | MOLECULAR-WEIGHT | pt |
dc.subject | LACTONES | pt |
dc.subject | POLYSACCHARIDES | pt |
dc.subject | MECHANISMS | pt |
dc.subject | BEANS | pt |
dc.title | Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system | pt |
dc.type | article | pt |
dc.peerreviewed | yes | pt |
ua.distribution | international | pt |
degois.publication.firstPage | 135 | pt |
degois.publication.lastPage | 144 | pt |
degois.publication.title | FOOD CHEMISTRY | pt |
degois.publication.volume | 185 | pt |
dc.date.embargo | 10000-01-01 | - |
dc.relation.publisherversion | 10.1016/j.foodchem.2015.03.086 | pt |
dc.identifier.doi | 10.1016/j.foodchem.2015.03.086 | pt |
Appears in Collections: | CICECO - Artigos |
Files in This Item:
File | Description | Size | Format | |
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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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