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A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.
J Agric Food Chem. 2013 Jul 17; 61(28):6937-41.JA

Abstract

Chlorogenic acid lactones (CQL) are known to contribute to the bitter taste of roasted coffee. CQL might also have beneficial biological activities. Until now, there is a lack of pure standard compounds for quantification and biological testing. Using high-speed countercurrent chromatography, milligram amounts of lactones could be isolated. The structures of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, and 5-O-caffeoyl-epi-δ-quinide were confirmed by 1D and 2D NMR spectroscopy including (13)C NMR data, which were previously not available from the literature. An UHPLC method was developed that enabled the separation of the lactones from roasted coffee in significantly shorter time than conventional HPLC.

Authors+Show Affiliations

Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23790059

Citation

Kaiser, Nils, et al. "A New Method for the Preparative Isolation of Chlorogenic Acid Lactones From Coffee and Model Roasts of 5-caffeoylquinic Acid." Journal of Agricultural and Food Chemistry, vol. 61, no. 28, 2013, pp. 6937-41.
Kaiser N, Birkholz D, Colomban S, et al. A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid. J Agric Food Chem. 2013;61(28):6937-41.
Kaiser, N., Birkholz, D., Colomban, S., Navarini, L., & Engelhardt, U. H. (2013). A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid. Journal of Agricultural and Food Chemistry, 61(28), 6937-41. https://doi.org/10.1021/jf4011356
Kaiser N, et al. A New Method for the Preparative Isolation of Chlorogenic Acid Lactones From Coffee and Model Roasts of 5-caffeoylquinic Acid. J Agric Food Chem. 2013 Jul 17;61(28):6937-41. PubMed PMID: 23790059.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid. AU - Kaiser,Nils, AU - Birkholz,David, AU - Colomban,Silvia, AU - Navarini,Luciano, AU - Engelhardt,Ulrich H, Y1 - 2013/07/03/ PY - 2013/6/25/entrez PY - 2013/6/25/pubmed PY - 2014/1/1/medline SP - 6937 EP - 41 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 28 N2 - Chlorogenic acid lactones (CQL) are known to contribute to the bitter taste of roasted coffee. CQL might also have beneficial biological activities. Until now, there is a lack of pure standard compounds for quantification and biological testing. Using high-speed countercurrent chromatography, milligram amounts of lactones could be isolated. The structures of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, and 5-O-caffeoyl-epi-δ-quinide were confirmed by 1D and 2D NMR spectroscopy including (13)C NMR data, which were previously not available from the literature. An UHPLC method was developed that enabled the separation of the lactones from roasted coffee in significantly shorter time than conventional HPLC. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23790059/A_new_method_for_the_preparative_isolation_of_chlorogenic_acid_lactones_from_coffee_and_model_roasts_of_5_caffeoylquinic_acid_ L2 - https://doi.org/10.1021/jf4011356 DB - PRIME DP - Unbound Medicine ER -