Chlorogenic acid-arabinose hybrid domains in coffee melanoidins: Evidences from a model system

• Tipo: Artigo em Revista Científica Internacional
• Data: 2015

Autores

Moreira, ASP (Autor) Outra; Coimbra, MA (Autor) Outra; Nunes, FM (Autor) Outra; Passos, CP (Autor) Outra; Santos, SAO (Autor) Outra; Silvestre, AJD (Autor) Outra; Silva, AMN (Autor) Outra; Maria Rangel (Autor) ICBAS; Domingues, MRM (Autor) Outra

Revista

Título: Food Chemistry

Vol. 185

Páginas: 135-144

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 26 Citações

Scopus - 24 Citações

Outras Informações

ID Authenticus: P-00A-ASC

DOI: 10.1016/j.foodchem.2015.03.086

Abstract (EN): Arabinose from arabinogalactan side chains was hypothesized as a possible binding site for chlorogenic acids in coffee melanoidins. To investigate this hypothesis, a mixture of 5-O-caffeoylquinic acid (5-CQA), the most abundant chlorogenic acid in green coffee beans, and (alpha 1 -> 5)-L-arabinotriose, structurally related to arabinogalactan side chains, was submitted to dry thermal treatments. The compounds formed during thermal processing were identified by electrospray ionization mass spectrometry (ESI-MS) and characterized by tandem MS (ESI-MSn). Compounds composed by one or two CQAs covalently linked with pentose (Pent) residues (1-12) were identified, along with compounds bearing a sugar moiety but composed exclusively by the quinic or caffeic acid moiety of CQAs. The presence of isomers was demonstrated by liquid chromatography online coupled to ESI-MS and ESI-MSn. Pent(1-2)CQA were identified in coffee samples. These results give evidence for a diversity of chlorogenic acid arabinose hybrids formed during roasting, opening new perspectives for their identification in melanoidin structures.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10