LC-MSn analysis of the cis isomers of chlorogenic acids

dc.creatorCLIFFORD, Michael N.
dc.creatorKIRKPATRICK, Jo
dc.creatorKUHNERT, Nikolai
dc.creatorROOZENDAAL, Hajo
dc.creatorSALGADO, Paula Rodrigues
dc.date.accessioned2012-10-19T02:30:22Z
dc.date.accessioned2018-07-04T14:54:29Z
dc.date.available2012-10-19T02:30:22Z
dc.date.available2018-07-04T14:54:29Z
dc.date.created2012-10-19T02:30:22Z
dc.date.issued2008
dc.identifierFOOD CHEMISTRY, v.106, n.1, p.379-385, 2008
dc.identifier0308-8146
dc.identifierhttp://producao.usp.br/handle/BDPI/19326
dc.identifier10.1016/j.foodchem.2007.05.081
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2007.05.081
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1616114
dc.description.abstractThe 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 acids are more hydrophobic and elute later than their mono- or di-trans counterparts whereas the reverse is true for cis-3-acyl and cis-4-acyl chlorogenic acids. The cis isomers of 1,3-dicaffeoylquinic acid, the only I-acyl chlorogenic acid investigated, are also more hydrophobic than the di-trans isomer. Coffee leaves had a proportionately greater content of cis isomers relative to trans isomers compared with coffee beans suggesting that UV-irradiation in vivo may also cause geometric isomerisation. (c) 2007 Elsevier Ltd. All rights reserved.
dc.languageeng
dc.publisherELSEVIER SCI LTD
dc.relationFood Chemistry
dc.rightsCopyright ELSEVIER SCI LTD
dc.rightsrestrictedAccess
dc.subjectcaffeoylquinic acids
dc.subjectchlorogenic acids
dc.subjectcoffee
dc.subjectp-coumaroylquinic acids
dc.subjectcynarin
dc.subjectdicaffeoylquinic acids
dc.subjectferuloylquinic acids
dc.subjectLC-MSn
dc.subjectleaves
dc.subjectUV-irradiation
dc.titleLC-MSn analysis of the cis isomers of chlorogenic acids
dc.typeArtículos de revistas


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