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

• Type: Article in International Scientific Journal
• Date: 2015

Authors

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

Journal

Title: Food Chemistry

Vol. 185

Pages: 135-144

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 26 Citations

Scopus - 24 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10