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J Agric Food Chem. 2014 Nov 12;62(45):10889-95. doi: 10.1021/jf503993q. Epub 2014 Oct 30.

Transformation of 5-O-caffeoylquinic acid in blueberries during high-temperature processing.

Author information

1
Faculty of Chemistry, Maria Curie Sklodowska University , Pl. Maria Curie Sklodowska 3, 20-031 Lublin, Poland.

Abstract

Chlorogenic acid (CQA), an ester of caffeic with quinic acid, is a natural compound found in a wide array of plants. Although coffee beans are most frequently mentioned as plant products remarkably rich in CQAs, their significant amounts can also be found in many berries, for example, blueberries. This paper shows and discusses the thermal stability of the main CQA representative, that is, 5-O-caffeoylquinic acid (5-CQA), during high-temperature processing of blueberries (as in the production of blueberry foods) in systems containing sucrose in low and high concentration. It has been found that up to 11 components (5-CQA derivatives and its reaction product with water) can be formed from 5-CQA during the processing of blueberries. Their formation speed depends on the sucrose concentration in the processed system, which has been confirmed in the artificial system composed of 5-CQA water solution containing different amounts of the sugar.

KEYWORDS:

blueberries; blueberries thermal processing; chlorogenic acid degradation; chlorogenic acid transformation

PMID:
25336323
DOI:
10.1021/jf503993q
[Indexed for MEDLINE]

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