Chromatographic separation and identification of naturally occurring chlorogenic acids by 1H nuclear magnetic resonance spectroscopy and mass spectrometry

Morishita, Hideko; Iwahashi, Hideo; Osaka, Noriko; Kido, Ryō

doi:10.1016/s0021-9673(01)90742-3

Cited by 78 publications

(33 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The individual identification of the isochlorogenic acid isomers was impracticable because of the lack of the corresponding reference compounds. However, based upon studies on chlorogenic acids from coffee beans by Morishita et al (1984), who used a similar solvent system, it seems that isochlorogenic acid I is 3,4-dicaffeoylquinic acid, isochlorogenic acid I1 is 3,5-dicaffeoylquinic acid and isochlorogenic acid 111 is 4,5-dicaffeoylquinic acid (cf Adzet and Puigmacia 1985).…”

Section: Discussionmentioning

confidence: 99%

Phenolic compounds in coffee pulp: Quantitative determination by HPLC

Ramirez‐Martinez

1988

J Sci Food Agric

View full text Add to dashboard Cite

The content of phenolic compounds tentatively identifed by HPLC in fresh coffee pulp gives an average composition in the 12 cultivars studied as follows: chlorogenic acid (5-caffeoylquinic acid), 42.2%; epicatechin, 214%; isochlorogenic acid I, 5.7%; isochlorogenic acid II, 19.3%; isochlorogenic acid III, 4.4%; catechin, 2.2%; rutin, 2.1 %; protocatechuic acid, 1.6%; and ferulic acid, 1.0%. When the percentages of chlorogenic and isochlorogenic acids are added to the corresponding one of epicatechin for each cultivar, it is found that they make up between 92.0% and 98.4% of the total of identified phenolic compounds. Qualitative or quantitative differences were not detected between cultivars of coffee plants resistant and susceptible to coffee leaf rust.

show abstract

Section: Discussionmentioning

confidence: 99%

Phenolic compounds in coffee pulp: Quantitative determination by HPLC

Ramirez‐Martinez

1988

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

“…Then most of the CGA extraction methods use polluting organic solvents as aqueous methanol (Andrade et al, 1997;Colonna, 1979;Dibert et al, 1989;Rakotomalala, 1992), aqueous methanol and Carrez reagents (Balyaya and Clifford, 1995;Clifford et al, 2003;Trugo and Macrae, 1984), or aqueous 2-propanol 70% (v/v) (Morishita et al, 1984).…”

Section: Introductionmentioning

confidence: 99%

Isolation of green coffee chlorogenic acids using activated carbon

Suárez-Quiroz

Campos

Alfaro

et al. 2014

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

Chlorogenic acids, which are interesting natural antioxidants widespread in the plant kingdom, were extracted and purified from Mexican green coffee beans (Coffea arabica) using different methods. The final objective was to find an easy way to extract high-value molecules from a complex mixture, avoiding as much as possible the use of toxic solvents. Three extraction methods (hot water at 80 8C, aqueous methanol 70% (v/v), and aqueous isopropanol 60% (v/v)) were tested in combination with two isolating methods (activated carbon, different solvents). The extracted amounts of chlorogenic acids with the six treatments (4.67-5.87% dry basis) presented no significant differences. The one using hot water for extraction and of activated carbon for isolation, was the simplest and the most environmentally friendly. Thus it can be used as a previous step to obtain from green coffee a mixture rich in chlorogenic acids which can be further fractionated to purify a specific chlorogenic acid (i.e. in this work, 5-O-caffeoyl quinic acid using a silica gel column). Chlorogenic acids can be used as natural antioxidants in food or non-food products. To the best of our knowledge, activated carbon has not been used to isolate chlorogenic acids from green coffee. (Résumé d'auteur

show abstract

“…In contrast, repeated chromatography of the n-BuOHsoluble fraction yielded five known flavonoid glucosides (6)(7)(8)(9)(10). Compounds 3-10 were identified as chlorogenic acid (3) [12], 4-O-caffeoyl quinic acid (4) [12], 5-O-caffeoyl quinic acid (5) [12], isoquercitrin (6) [13], quercetin 3-O-b-D-(6 00 -O-malonyl)-glucoside (7) [14], astragalin (8) [13], kaempferol 3-O-b-D-(6 00 -O-malonyl)-glucoside (9) [14], and quercetin 3-O-b-D-(6 00 -O-3-hydroxy-3-methylglutaryl)-glucoside (10) [15], by comparison of their spectral data with those described in the literature (Fig. 1 , including an ester carbonyl signal.…”

Section: Resultsmentioning

confidence: 99%