Esters and glucosides of hydroxycinnamic acids in vegetables

Abstract

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Metabolic profile of lettuce leaves by high-field NMR spectra

“…Free tartaric acid is also present, as seen from a resonance at 4.34 ppm. However, the previously reported presence of caffeoylmalic acid and 3,5-di-O-caffeoylquinic acid 17,18 was not confirmed.…”

“…Starting from According to the literature, the main phenolic compounds present in lettuce are monocaffeoyltartaric acid, dicaffeoyltartaric acid (chicoric acid), 5-caffeoylquinic acid (chlorogenic acid), caffeoylmalic acid and 3,5-di-O-caffeoylquinic acid. 17,18 The total amount of phenolic compounds in leaves of lettuce depends on the cultivar and on the ripening stage and normally is in the range between 0.5 and 2 mg/g of fresh weight. 17,18 In the 1 H NMR spectrum of lettuce extract in buffered D 2 O, three derivatives of caffeic acid were identified: monocaffeoyltartaric acid (1.5 mg/g dry weight), chicoric acid (15.5 mg/g, dry weight) and chlorogenic acid (8.2 mg/g dry weight) ( Table 1).…”

“…17,18 The total amount of phenolic compounds in leaves of lettuce depends on the cultivar and on the ripening stage and normally is in the range between 0.5 and 2 mg/g of fresh weight. 17,18 In the 1 H NMR spectrum of lettuce extract in buffered D 2 O, three derivatives of caffeic acid were identified: monocaffeoyltartaric acid (1.5 mg/g dry weight), chicoric acid (15.5 mg/g, dry weight) and chlorogenic acid (8.2 mg/g dry weight) ( Table 1). The presence of the esters of tartaric acid with caffeic acid was evidenced by the characteristic CH(O)COOH signals at 5.55 ppm (chicoric acid) and 5.31 ppm (monocaffeoyltartaric acid).…”

Extraction, separation, and detection methods for phenolic acids and flavonoids

“…The major fraction is linked through ester, ether, or acetal bonds to cellulose, proteins, lignin [19,20], flavonoids, glucose, terpenes, etc. [21,22]. This diversity is one of the factors contributing to the complexity of the analysis of phenolic acids.…”

Isolement, caractérisation et évaluation de l'activité antibactérienne de dérivés de dihydrochalcones hydroxycinnamylés issus de bourgeons de populus balsamifera L. /

“…However, it will be interesting to evaluate its potential as a dietary supplement..In fact, quinic acid ester and glucose ester of hydroxycinnamic acid structurally related to compound 27 are well known dietary phenolic compounds found in many fruits and vegetables (Winter et Herrmann 1986). Moreover, chlorogenic acid (28), the most common ester of hydroxycinnamic acid possesses antioxidant properties (Tsychiya et al 1996;Lafay et al 2006) that have been correlated with the prevention of different cancers Zhang et al 2006b;Ghedira et al 2009) as well as cardiovascular diseases (Suzuki et al 2002;Lafay et al 2006).…”