Results 201 to 210 of about 29,998 (256)

The chlorogenic acids of Hemerocallis

Food Chemistry, 2006
The chlorogenic acids in a methanolic extract of freeze-dried Hemerocallis (Chinese day lily) have been qualitatively profiled by LC–MS3. Three caffeoylquinic acids (3-CQA (I), 4-CQA (III) and 5-CQA (II)), three p-coumaroylquinic acids (3-pCoQA (IV), 4-pCoQA (VI) and 5-pCoQA (V)) and two feruloylquinic acids (3-FQA (VII) and 4-FQA (IX)) have been ...
Michael N Clifford, Weiguo Wu, Nikolai Kuhnert   +2 more
exaly   +4 more sources

LC–MSn analysis of the cis isomers of chlorogenic acids

Food Chemistry, 2008
The behaviour of cis isomers of selected mono- and di-acyl chlorogenic acids produced by UV-irradiation has been investigated by LC-MSn. cis Isomers fragment identically to the more common trans isomers.
Michael N Clifford, Nikolai Kuhnert
exaly   +2 more sources

Microwave-assisted extraction of chlorogenic acids from green coffee beans

Food Chemistry, 2012
Microwave-assisted extraction (MAE) has been considered as a potential alternative to conventional solvent extraction for the isolation of phenolic compounds from plants.
Rohit Upadhyay, K Ramalakshmi, L Jagan Mohan Rao   +2 more
exaly   +1 more source

Antioxidative mechanisms in chlorogenic acid

Food Chemistry, 2017
Although chlorogenic acid (5CQA) is an important ingredient of various foods and beverages, mechanisms of its antioxidative action have not been fully clarified. Besides electron spin resonance experiment, this study includes thermodynamic and mechanistic investigations of the hydrogen atom transfer (HAT), radical adduct formation (RAF), sequential ...
Jelena, Tošović, Svetlana, Marković, Jasmina M, Dimitrić Marković, Miloš, Mojović, Dejan, Milenković   +4 more
openaire   +2 more sources

Comparison of the Effectiveness of Fatty Acids, Chlorogenic Acids, and Elements for the Chemometric Discrimination of Coffee (Coffea arabica L.) Varieties and Growing Origins

Journal of Agricultural and Food Chemistry, 2008
The objective of this work was to compare the effectiveness of three chemical families, namely, chlorogenic acids, fatty acids, and elements, for the discrimination of Arabica varieties (traditional versus modern introgressed lines) and potential ...
Benoit Bertrand, Philippe Lashermes, Stéphane Dussert   +2 more
exaly   +2 more sources

Antigenic properties of chlorogenic acid

Journal of Allergy, 1964
Abstract Rabbits sensitized to chlorogenic acid by means of intramuscular and foot pad injections with chlorogenic acid emulsified in complete Freund's adjuvant showed positive Arthus reactions to chlorogenic acid and to green coffee extract. Sera obtained from the sensitized rabbits gave positive PCA reactions to chlorogenic acid and contained ...
Samuel O. Freedman, Robert Shulman, John Krupey, A.H. Sehon   +3 more
openaire   +2 more sources

Is Chlorogenic Acid Bitter?

Journal of Food Science, 1987
ABSTRACT Chlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.
CHARLES W. NAGEL, IVAN W. HERRICK, WANDA R. GRABER   +2 more
openaire   +1 more source

Chlorogenic Acid as a Natural Scavenger for Hypochlorous Acid

Biochemical and Biophysical Research Communications, 1995
The effect of chlorogenic acid (CGA) on the killing of Escherichia coli by hypochlorous acid (HOCI) was examined. CGA prevented E. coli from bactericidal action of HOCI in a concentration-dependent manner. HOCI reacted rapidly with CGA. By comparison with the one- and two-electron oxidation products produced by peroxidase and phenolase reactions ...
Y, Kono, H, Shibata, Y, Kodama, A, Ueda, Y, Sawa   +4 more
openaire   +2 more sources

On the variability of chlorogenic acid concentration

Oecologia, 1972
The plasticity of phenolic acid concentration in plants under various physiological stress situations raises questions concerning the ecological significance of such behavior. Helianthus annuus L. is remarkably plastic with regard to chlorogenic and ischlorogenic acid concentrations when subjected to nitrogen deficiency, NaCl-stress, short exposures to
openaire   +2 more sources

Chlorogenic acid-protein interactions in sunflower

Journal of Agricultural and Food Chemistry, 1974
Phenolic compounds in Commander, Majak and Valley sunflowers varied between 3.0 and 3.5g of chlorogenic acid per 100 g of flour. Under neutral and alkaline conditions, sunflower protein solutions develop dark green and brown colors because of bonding with oxidation products of polyphenolic compounds, especially chlorogenic acid.
Sabir, Mohammad A., Sosulski, Frank W., Finlayson, Alexander J.   +2 more
openaire   +2 more sources