Investigating the chemical changes of chlorogenic acids during coffee brewing: Conjugate addition of water to the olefinic moiety of chlorogenic acids and their quinides

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 49, 2012, Pages 12105-12115

  Matei, Marius Febi ^a   Jaiswal, Rakesh ^a   Kuhnert, Nikolai ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

Author keywords

antioxidant; caffeoyl quinides; caffeoylquinic acids; chlorogenic acid lactones; chlorogenic acids; diacyl chlorogenic acids; LC MSn; roasted coffee

Indexed keywords

ANTIOXIDANT; CAFFEOYLQUINIC ACIDS; CHLOROGENIC ACIDS; LC-MS N; ROASTED COFFEE;

ESTERS;

FERMENTATION;

CAFFEIC ACID DERIVATIVE; CAFFEOYLQUINIC ACID; CHLOROGENIC ACID; DRUG DERIVATIVE; QUINIC ACID; WATER;

ARTICLE; CHEMISTRY; COFFEE; COOKING; FOOD ANALYSIS; FOOD HANDLING; HYDROXYLATION; METHODOLOGY; TANDEM MASS SPECTROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

CAFFEIC ACIDS; CHLOROGENIC ACID; COFFEE; COOKING; FOOD ANALYSIS; FOOD HANDLING; HYDROXYLATION; QUINIC ACID; SPECTROPHOTOMETRY, ULTRAVIOLET; TANDEM MASS SPECTROMETRY; WATER;

EID: 84870896711     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3028599     Document Type: Article

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