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5 feruloylquinic acid/robustakaffe
Länken sparas på Urklipp
4 resultat
Botanical and geographical characterization of green coffee (Coffea arabica and Coffea canephora): chemometric evaluation of phenolic and methylxanthine contents.
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Green coffee beans of the two main commercial coffee varieties, Coffea arabica (Arabica) and Coffea canephora (Robusta), from the major growing regions of America, Africa, Asia, and Oceania were studied. The contents of chlorogenic acids, cinnamoyl amides, cinnamoyl glycosides, free phenolic acids,
Hierarchical scheme for liquid chromatography/multi-stage spectrometric identification of 3,4,5-triacyl chlorogenic acids in green Robusta coffee beans.
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Liquid chromatography/multi-stage spectrometry (LC/MS(n)) (n = 2-4) has been used to detect and characterize in green Robusta coffee beans eight quantitatively minor triacyl chlorogenic acids with seven of them not previously reported in nature. These comprise 3,4,5-tricaffeoylquinic acid (Mr 678);
Profile and characterization of the chlorogenic acids in green Robusta coffee beans by LC-MS(n): identification of seven new classes of compounds.
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LC-MS(n) (n = 2-4) has been used to detect and characterize in green Robusta coffee beans 15 quantitatively minor sinapic acid and trimethoxycinnamoylquinic acid-containing chlorogenic acids, all reported for the first time from this source, with 13 of them not previously reported in nature. These
Characterization by LC-MS(n) of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans.
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LC-MS4 has been used to detect and characterize in green coffee beans 15 quantitatively minor p-coumaric acid-containing chlorogenic acids not previously reported in nature. These comprise 3,4-di-p-coumaroylquinic acid, 3,5-di-p-coumaroylquinic acid, and 4,5-di-p-coumaroylquinic acid (Mr 484);
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