Quinic acid esters of hydroxycinnamic acids in stone and pome fruit

Abstract

Abstract In 21 varieties of stone and pome fruit the quinic acid esters of caffeic, p-coumaric and ferulic acids have been determined by capillary GC and HPLC. The total content of hydroxycinnamoylquinic acids was found to be between 80 and almost 900 ppm fr. wt. The results confirm that the main hydroxycinnamic acid compound in pome fruit is 5′-caffeoylquinic acid, whereas in stone fruit it is 3′-caffeoylquinic acid. Our investigations also show the regular occurrence of 3′-p-coumaroylquinic acid in stone fruit species. In sweet and sour cherries it can be the main component in concentrations of 100–200 ppm. Significant amounts of feruloylquinic acid are only found in plums and apricots. The 4′-isomers of all acids occur only in very small concentrations with the exception of 4′-p-coumaroylquinic acid in apples, the content of which exceeds that of 5′-p-coumaroylquinic acid.