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Chlorogenic acids, Occurrence, Chemistry, Technology and Biological activities

Rohit, Upadhyay (2009) Chlorogenic acids, Occurrence, Chemistry, Technology and Biological activities. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Chlorogenic acid has been received considerable attentions for their wide distribution and potential biological effects. It is one of the most abundant polyphenol in the human diet. Chlorogenic acids (CGA) are an important group of non-volatile compounds in green coffee beans. Although CGA (primarily as 5-caffeoylquinic acid) are widely distributed in plant materials, their content in green coffee is among the highest found in plants, ranging from 4 to 14%, with 45 different CGA compounds already identified. The major classes of CGA were caffeoylquinic acids (CQA), dicaffeoylquinic acids (diCQA), feruloyl quinic acids (FQA), p-coumaroyl quinic acids (p- CoQA) and caffeoylferuloylquinic acids (CFQA). Minor classes, such as diferuloyl quinic acids (diFQA), di-p-coumaroyl quinic acids (di-p-CoQA), dimethoxycinnamoyl quinic acids and others, which together constitute less than 1% of total CGA content, were reported. In addition to coffee, these are also reported at significant levels in plant foods such as apples, pears, carrot, tomato, sweetpotato, Phyllostachys edulis, oil seeds, sunflower (Helianthus annuus L.) kernels and shells, Prunus domestica L, cherries and eggplant. These are also rich in selected traditional Chinese medicine, such as Flowers and buds of Lonicera japonica Thunb and the leaves of Eucommia ulmodies. Chlorogenic acids, occurrence, chemistry, technology and It also plays an important role in the formation of roasted coffee flavor and has a marked influence in determining coffee cup quality. Moreover, several beneficial health effects have been attributed to them and may be largely explained by its potent antioxidant activities. Selected in vitro and in vivo pharmacological properties of these compounds are hypoglycemic, antihypertensive, antiviral, antifungal, hepatoprotective, neuroprotective and immuneprotective activities. The content of chlorogenic acid in different plants is quite different. Therefore, it is very important to establish quantitative methods to monitor its concentration in all kinds of samples. The reported analytical methods include infra-red spectrometry, thin layer chromatography, spectrophotometry, 1H NMR spectroscopy, liquid chromatography, gas chromatography and chemiluminescence. Besides the conventional methods, the development of a new technique such as molecularly imprinting polymer technique, Microwave-assisted extraction, pH-gradient Counter-Current Chromatography improved the extraction yields significantly and these are useful for large-scale separation and purification of chlorogenic acid, which could be used for the potential applications. Despite chlorogenic acid’s beneficial effects on human health and their involvement in coffee flavour quality, data on their content and distribution in plants, food and beverages is still scarce. Moreover, the existing data either include chlorogenic acid within total phenolic contents or just measure the content of 5-caffeoyl Chlorogenic acids, occurrence, chemistry, technology and quinic acid (CQA), which is the most abundant CGA in nature.
Uncontrolled Keywords: chlorogenic acids; green coffee beans; biology activities; plant materials
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 24 Organic Chemistry
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 07:40
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9563

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