Now showing items 1-10 of 186
LC-MSn analysis of the cis isomers of chlorogenic acids
(ELSEVIER SCI LTD, 2008)
The behaviour of cis isomers of selected mono- and di-acyl chlorogenic acids produced by UV-irradiation has been investigated by LC-MSn. cis Isomers fragment identically to the more common trans isomers. cis-5-Acyl chlorogenic ...
Yerba mate as a novel inducer for fungal chlorogenate hydrolase production
The potential of yerba mate (Ilex paraguariensis) to induce chlorogenate hydrolase (EC 220.127.116.11, CHase) activity in different fungal strains has been investigated. CHase was highly induced in mycelia of Aspergillus niger ...
Chlorogenic acid protects paraoxonase 1 activity in high density lipoprotein from inactivation caused by physiological concentrations of hypochlorite
(ELSEVIER SCIENCE BV, 2009)
We hypothesized that chlorogenic acids, the main phenolics in coffee, many fruits and Ilex paraguariensis extracts, protect paraoxonase 1 activity in HDL from inactivation by chlorination at concentrations of HOCl (50 mu ...
Determination of phenolic acids in coffee by micellar electrokinetic chromatography
(Elsevier Sci LtdOxfordInglaterra, 2007)
Evaluation of the anti-inflammatory, analgesic and antipyretic activities of the natural polyphenol chlorogenic acid
Phenolic compounds are numerous and ubiquitous in the plant kingdom, being particularly present in health-promoting foods. Epidemiological evidences suggest that the consumption of polyphenol-rich foods reduces the incidence ...
Mate drinking: Caffeine and phenolic acid intake
(Elsevier Sci LtdOxfordInglaterra, 1997)
Thermal intermittent drying of apples and its effects on energy consumption
This study investigated thermal intermittence in apple drying, conducted in two stages, and its effect on energy consumption, drying kinetics, color and chlorogenic acid retention. The energy consumption was measured using ...
Phenol contents, oxidase activities, and the resistance of coffee to the leaf miner Leucoptera coffeella
Chlorogenic Acid UVA-UVB Photostability
Chlorogenic acid is a natural potent antioxidant. It can be used in cosmetics formulations, but for this purpose its photochemical stability should be determined to ensure that the compound will not be degraded after UV ...
Capacidade antioxidante em resíduos da indústria cafeeira
The aim of this study was to recover the phenolic compounds from coffee industry residues and evaluate their antioxidant capacity. The residues (husk, pulp and spent coffee) were obtained from different steps of the ...