Feruloylquinic Acids Research Articles

Assessment of chemical changes and skin penetration of green Arabica coffee beans biotransformed by Aspergillus oryzae

Abstract Green coffee beans (GCB) (Coffea arabica L.) contain phenolic compounds with proven antioxidant capacity. GCB fermentation by Aspergillus oryzae was focused on the biotransformation of phenolic compounds into smaller molecules targeting a greater skin penetration. GCB was fermented under solid state for 24, 36, and 48 h and the phenolics were extracted using a hydroethanolic solution (ethanol/water 80:20, v/v). The antioxidant activity of the extracts was evaluated by 2,2-diphenyl-1-picryl-hydrazyl spectrophotometric and thin layer chromatography methods. HPLC and UPLC-MS-Q-TOF were used for chemical characterization. Gel creams containing 5% of lyophilized non-biotransformed and biotransformed (36 h) GCB extracts were submitted to in vitro skin penetration studies. Chromatographic analyzes showed qualitative and quantitative changes in the chemical composition of GCB after biotransformation. Caffeoylquinic and feruloylquinic acid derivatives as well as quinic and caffeic acids and caffeine were the major bioactive compounds identified. It was evidenced the breakage of chlorogenic acid ester bonds mainly after 36 h of fermentation without loss of the antioxidant activity. In vitro penetration studies showed no penetration of phenolic compounds. Caffeine was the only compound able to penetrate in skin, and the penetration was higher when the formulation was incorporated by the extract of CGB biotransformed for 36 h in comparison with the non-biotransformed. Our results reinforce the importance of the skin penetration studies to guarantee the efficacy of pharmaceutical and cosmetic formulations containing these ingredients, since this study has been shown that a commonly used formulation has not been able to promote the penetration of the active compounds into the skin.

Green ultrasound-assisted extraction of chlorogenic acids from sweet potato peels and sonochemical hydrolysis of caffeoylquinic acids derivatives.

Sweet potato peels are rich in chlorogenic acids. In this work, we applied ultrasound technology to extract the main compounds from sweet potato peel and used multivariate analysis and principal component analysis (PCA) to evaluate the effects of different extraction conditions on the extraction of chlorogenic acids. The extraction was studied varying ultrasonic power density (20, 35 and 50W/L) and processing time (5, 10, 20 and 40min) using an ultrasonic bath operating at 25kHz. The chemical analysis was carried out by UPLC-qTOF-MS, and the results were evaluated by PCA and PLS-DA chemometric analysis. Results show that both ultrasonic power density and processing time influences in the extraction of different chlorogenic acid, and that different extraction conditions can be used to selectively extract specific caffeoylquinic acids and feruloylquinic acids in higher amounts. Ultrasound promoted the hydrolysis of tricaffeoylquinic acid when subjected to ultrasonic waves (20-50W/L), and of 3,4-caffeyolquinic acid at high ultrasonic power density (50W/L).

Bioactive Plant Compounds in Coffee Charcoal (Coffeae carbo) Extract Inhibit Cytokine Release from Activated Human THP-1 Macrophages.

The herbal preparation coffee charcoal is produced by over-roasting and milling green dried Coffea arabica L. seeds, and has a long-standing tradition in the treatment of inflammatory and gastrointestinal disorders. Its therapeutic properties are commonly attributed to adsorptive and astringent effects. This insufficiently explains its mode of action, especially when used in the treatment of inflammatory diseases in lower dosages. Our investigations aimed to identify bioactive secondary plant metabolites affecting cytokine-signaling. Thus, a phytochemical analysis of coffee charcoal extract was conducted using HPLC and LC/MS. Trigonelline, neochlorogenic acid, chlorogenic acid, caffeine, cryptochlorogenic acid, feruloylquinic acid isomers, and a caffeoylquinolacton were identified in the extract. Subsequently, the effects of coffee charcoal extract, chlorogenic acid isomers, their metabolite caffeic acid, caffeine, and trigonelline on cytokine (TNF, IL-6, MCP-1) release from LPS-challenged human THP-1 macrophages were examined to evaluate anti-inflammatory activity. Coffee charcoal showed concentration-dependent mild-to-medium inhibitory effects. The chlorogenic acid isomers and caffeic acid inhibited the TNF release, with cryptochlorogenic acid exerting the most distinct effects, as well as decreasing the release of IL-6 and MCP-1. In addition, scanning electron microscopic images provided an impression of the particle constitution, indicating a larger particle size and less structured surface of coffee charcoal in comparison to activated charcoal. In conclusion, our findings underline that beyond adsorptive effects, coffee charcoal exhibits pharmacological properties, which derive from a spectrum of secondary plant metabolites and support the therapeutic use in inflammatory diseases. Chlorogenic acids, particularly cryptochlorogenic acid, appear as pivotal bioactive compounds.

Genotype-Specific Modulatory Effects of Select Spectral Bandwidths on the Nutritive and Phytochemical Composition of Microgreens.

Advanced analytical data on microgreens' response to different light spectra constitutes a valuable resource for designing future crop-specific spectral management systems. The current study defined variation in productivity, nutritive and functional quality (mineral–carotenoid–polyphenolic profiles and antioxidant capacity) of novel microgreens (amaranth, cress, mizuna, purslane) in response to select spectral bandwidths (red, blue, blue-red), and appraised clustering patterns configured by the genotype-light-spectrum nexus. Growth parameters dependent on primary metabolism were most favored by blue-red light's efficiency in activating the photosynthetic apparatus. Nitrate accumulation was higher under monochromatic light owing to the dependency of nitrite reductase on the light-driven activity of PSI, most efficiently promoted by blue-red light. Although mineral composition was mostly genotype-dependent, monochromatic red and blue lights tended to increase K and Na and decrease Ca and Mg concentrations. Lutein, β-carotene, and lipophilic antioxidant capacity were generally increased by blue-red light putatively due to the coupling of heightened photosynthetic activity to increased demand for protection against oxidative stress; the disparate response however of purslane highlights the importance of genotype specificity in these responses and calls for additional investigation. Analysis of polyphenols by Orbitrap LC-MS/MS revealed substantial genotypic differences. Most abundant phenolics were chlorogenic acid ( = 5503 µg g−1 dw), feruloylquinic acid ( = 974.1 µg g−1 dw), and caffeoyl feruloyl tartaric acid ( = 993 µg g−1 dw). Hydroxycinnamic acids accounted for 79.0% of the mean total phenolic content across species, flavonol glycosides for 20.7%, and flavone glycosides for 0.3%. The general response across species was a decrease in individual polyphenolic constituents, particularly flavonol glycosides, and total polyphenols under blue-red light. The pronounced effectiveness of monochromatic blue light in eliciting synthesis of flavonoids could be linked to their capacity for absorbing shorter wavelengths thereby quenching generated photo-oxidation potential. The light-induced stimulation of the phenylpropanoid pathway by monochromatic blue light through epigenetic mechanisms or redox signaling in the photosynthetic apparatus warrants further investigation. The current work highlights how optimized genetic background combined with effective light management might facilitate the production of superior functional quality microgreens.

Salt stress alleviation in Pennisetum glaucum through secondary metabolites modulation by Aspergillus terreus

The growth promoting activities of the isolated endophyte Aspergillus terreus from Aloe barbendsis was studied in the salt stressed Pennisetum glaucum (pearl millet). A significant (P = 0.05) increase in the root-shoot lengths, fresh and dry weights and chlorophyll content of pearl millet seedlings was noticed after colonization by A. terreus under normal conditions. At 100 mM NaCl stress and A. terreus inoculation, the growth rate of pearl millet seedlings were significantly (P = 0.05) inhibited. Furthermore, the IAA production, relative water content (RWC), chlorophyll, soluble sugar, phenol and flavonoid contents were significantly decreased, whereas proline content and lipid peroxidation were increased. On the contrary, pearl millet seedlings inoculated with A. terreus retained significantly (P = 0.05) higher amounts of RWC, chlorophyll, soluble sugar, phenol and flavonoid contents under 100 mM salt stress. The higher IAA production in A. terreus associated seedlings rescued the plant growth and development under salt stress. Moreover, the LC MS/MS analysis of A. terreus cultural filtrate revealed the presence of quinic acid, ellagic acid, calycosin, wogonin, feruloylquinic acid, caffeic acid phenylethyl ester, D-glucoside, myricetin, propoxyphene and aminoflunitrazepam. The results of the study conclude that innoculation of A. terreus improves the NaCl tolerance in pearl millet by ameliorating the physicochemical attributes of the host plants.

Comparison and quantification of chlorogenic acids for differentiation of green Robusta and Arabica coffee beans.

Coffea arabica and Coffea canephora (Robusta coffee) are the most commonly consumed coffee varieties globally. In this contribution, NMR was used to confirm the coffee authenticity and LC-ESI-MSn technique was employed to profile and quantify the most abundant chlorogenic acid in 54 different samples of the two coffee varieties from diverse origins. Significant variations were observed for feruloyl quinic acids, dicaffeoyl quinic acids and 5-sinapoylquinic acid while the mono-caffeoyl quinic acids showed no variation when the two coffee varieties were compared. Additionally isomer ratios were explored as a potential marker for coffee authenticity along with a thorough statistical evaluation of rather extensive data set. Robusta 5-CQA when compared with 3,4-DiCQA Robusta shows high positive correlation, similar high correlation coefficient was observed in 5-pCoQA Robusta when compared with 3-pCoQA as against the Arabica.

Metabolomics approach based on NMR spectroscopy and multivariate data analysis to explore the interaction between the leafminer Tuta absoluta and tomato (Solanum lycopersicum).

Tuta absoluta (Meyrick) (Lepidoptera: Gelechiidae) is one of the most devastating and harmful pests of tomato (Solanum lycopersicum) crops causing up to 80-100% yield losses. A large arsenal of plant metabolites is induced by the leafminer feeding including defence compounds that could differ among varieties. To compare the metabolomic changes of different genotypes of tomato (tolerant "T", susceptible "S" and "F1" hybrid obtained between T and S) after exposition to T. absoluta. Nuclear magnetic resonance (NMR) spectroscopy followed by multivariate data analysis were performed to analyse the metabolic profiles of control and infested samples on three different tomato genotypes. Signals related to GABA (γ-aminobutyric acid) were relatively much higher in all infested samples compared to the non-infested plants used as control. Infested T genotype samples were the most abundant in organic acids, including fatty acids and acyl sugars, chlorogenic acid, neo-chlorogenic acid and feruloyl quinic acid, indicating a clear link between the exposure to leafminer. Results also showed an increase of trigonelline in all tomato varieties after exposition to T. absoluta. Metabolomics approach based on NMR spectroscopy followed by multivariate data analysis allowed for a detailed metabolite profile of plant defences, providing fundamental information for breeding programmes in plant crops.

Comprehensive characterization of hydroxycinnamoyl derivatives in green and roasted coffee beans: A new group of methyl hydroxycinnamoyl quinate

The aim of this study was to quantitatively characterize 19 green and roasted coffee beans by ultra-performance liquid chromatography coupled with diode array detector and quadrupole time-of-flight mass spectrometry. A total of 57 phenolic acids including nine methyl ester of mono-, di-caffeoylquinic acid, and feruloylquinic acid were identified. The methyl hydroxycinnamoyl quinates are reported for the first time from Coffea arabica and Coffea robusta. The total phenolic content ranged from 5628 ± 227 to 8581 ± 109 mg/100 g dry weight (DW) in green, and from 791 ± 63 to 1891 ± 37 mg/100 g DW roasted beans. The methyl caffeoylquinates accounted for 2.1% of the total phenolic acids. The result suggested that the phenolic composition was affected by the type of species, cultivars, and roasting process. Hence, to retain the balance between health beneficial phenolics and sensory attributes, optimization of roasting condition specific to the cultivar type substantially required.

Coffee oil as a natural surfactant

Coffee oil is known to be food and therapeutic supplement, both. However, the surface active nature of the oil has not yet been investigated. The present research explored the surface active components in coffee oil, and those responsible for stability of microbubbles at the air–water interface, facilitating its surfactant behavior. The oil’s performance was examined through surface tension analysis, foam formation, coalescence rate and foam characteristics (using coffee as a model beverage for foam characterization). These observations confirmed the suitability of coffee oil as a natural substitute for Tween series of surfactants. The 1H NMR and LC-MS/MS assessments revealed trigonelline, caffeic acid, caffeine, feruloyl quinic acid, di-caffeoyl quinic acid, quinic acid, coumaroyl quinic acid as polar constitutes in coffee oil. These constituents help in formation of the self-assembly (chlorogenic acid – hydrophilic head, hydrocarbon – hydrophobic tail), ultimately forming micelle in coffee. Coffee oil also aided maintenance of a well sustained foam in coffee, similar to other synthetic surfactants.

HPLC-PDA-ESI-MSn profiling of polyphenolics in different parts of Capparis spinosa and Capparis decidua as function of harvesting seasons

HPLC-PDA-ESI-MSn analysis of different parts such as stem bark, shoot, flower, fruit and root of Capparis spinosa (C. spinosa) and Capparis decidua (C. decidua), collected in rainy and dry seasons from the Cholistan desert of Pakistan, depicted the occurrence of a wide array of phenolics with quercetin, apigenin and kaempferol derivatives along with dicaffeoylquinic acid, caffeoylquinic acid and feruloylquinic acid as the main compounds. Kaempferol-3-glucoside (28.02-167.21 μg g-1dw) was found to be the principal component in all tested parts of both species while dicaffeoylquinic acid was detected only in the flowers and roots. The roots exhibited maximum contents of flavonoids and hydroxycinnamic acid derivatives. The harvesting period significantly (p<0.05) affected the concentration of phenolics wherein the samples collected in rainy season offered greater levels of phenolics than their counterpart. The roots and fruits of both species were found to be rich sources of phenolics. The findings of this research suggest the harvesting of the selected wild Capparis species in rainy season to maximize their antioxidant and nutraceutical benefits.

Effect of LED illumination and amino acid supplementation on phenolic compounds profile in Agastache rugosa in vitro cultures

Agastache rugosa (Fischer & C.A.Meyer) O.Kuntze (Lamiaceae) is an East Asian medicinal and aromatic plant. It is rich in polyphenolic compounds such as rosmarinic, chlorogenic, ferulic acids and apigenin glycosides. in vitro shoot cultures were used to study influence of various factors on polyphenol profile using Ultra Performance Liquid Chromatography coupled to high resolution mass spectrometry (UPLC-ESI-qTOF-MS). Large differences in the morphology and polyphenol profile were observed in experiments with various illumination (white fluorescent lamps or white and photosynthetically active radiation LEDs) and supplementation with plant growth regulators and amino acids. Shoots were cultured on the MS basal agar medium with or without plant growth regulators (6-benzylaminopurine - BA, indole-3-acetic acid – IAA), or supplemented with different concentrations of phenylpropanoid biosynthesis precursor - l-phenylalanine or an amino acid mixture (casein hydrolysate). The composition of polyphenols in methanolic extracts was analyzed using UPLC-DAD-qTOF-MS. Three phenolic acids: cryptochlorogenic acid, feruloyl-quinic acid, rosmarinic acid, a rosmarinic acid methyl ester and two isomeric ferulic acid glucosides, as well as one flavonoid – an apigenin derivative were detected. Rosmarinic acid (RA) was the most abundant compound found in the analyzed plant material. Supplementation with amino acids resulted in highest content of RA in shoots cultured for 196 days on media containing either low concentration (1 mg/L) of l-phenylalanine or two of the highest - 20, 50 mg/L. The effect of casein hydrolysate supplementation was noticed from the beginning of shoot culture and reached maximum of 23.3 mg/g on 140 day. On the other hand, shoots that were growing under different illumination produced over 20 mg/g dw of RA after 70 days of culture. In conclusion, the production of phenolic compounds in A. rugosa in vitro shoots was influenced by the age of the shoot cultures, illumination regime and amino acids supplementation.

UPLC-Q-Orbitrap-MS2 analysis of Moringa oleifera leaf extract and its antioxidant, antibacterial and anti-inflammatory activities

Moringa oleifera leaf acetone extract (MLE) was prepared. Phytochemicals of MLE and their antioxidant, antibacterial, and anti-inflammatory activities were evaluated. Results showed that MLE contained total phenolic content of 20.16 mg gallic acid equivalents/g dry weight. A total of 39 compounds were identified by mass spectrometry. The contents of acetyl-glucomoringin, caffeoylquinic acid, feruloylquinic acid, and coumarylquinic acid were high. MLE had high DPPH· and ABTS•+ scavenging activities and reducing powder. In addition, MLE could effectively inhibit S. aureus and B. subtilis, but little effect on E. coli was found. The anti-inflammatory effect of MLE was evaluated using a lipopolysaccharide (LPS) -induced RAW 264.7 cell model. MLE significantly inhibited nitric oxide (NO) production and inducible NO synthase (iNOS) mRNA levels in LPS-induced RAW 264.7 cells. The inhibitory activity increased in a dose-dependent manner. The bioactivities of MLE were related to its phenolic content and phenolic profiles.

Characterization of the multiple chemical components of Glechomae Herba using ultra high performance liquid chromatography coupled to quadrupole-time-of-flight tandem mass spectrometry with diagnostic ion filtering strategy.

Glechomae Herba is a traditional Chinese medicine used for the treatment of urolithiasis, cholelithiasis, and urinary tract infections in China. Identification of chemical constituents is helpful to discover the potential active ingredients. However, this significant work is stymied by complex chemical constituents. Therefore, an ultra high performance liquid chromatography coupled to quadrupole-time-of-flight tandem mass spectrometry analysis with diagnostic product ions and neutral loss filtering strategy was established for chemical profiling of Glechomae Herba. The diagnostic product ions and neutral loss filtering strategy simplified spectral elucidation. A total of 120 compounds, including 10 chlorogenic acids, 10 gallic acids, 21 phenylpropionic acids, and 77 flavonoids, were reasonably identified in Glechomae Herba. Sixty-five constituents were first discovered in Glechomae Herba. Four types of chlorogenic acids (caffeoylquinic acid, feruloylquinic acid, p-coumaroylquinic acid, and di-caffeoylquinic acid), three types of galloylglucoses (di-O-galloyl-glucose, tri-O-galloyl-glucose, and tetra-O-galloyl-glucose), three types of phenylpropionic acid skeletons (p-coumaric acid, caffeic acid, and rosmarinic acid) and five types of flavonoid aglycone skeletons (apigenin, kaempferol, luteolin, quercetin, and chrysin) were identified in Glechomae Herba. The results indicated that the developed strategy was feasible and rational technique for identifying the complex chemical constituents in Glechomae Herba.

Metabolites composition and variation in processing waste of water chestnut

SummaryThere are fourteen compounds tentatively identified from fresh processing waste of different ripened water chestnut (WC) by using high performance liquid chromatography combined with diode array detector and high resolution mass spectrometer (HPLC‐DAD‐HRMS). The chromatographic profiles show that most of the chemical components of the peels are similar in various ripening stages but the contents increase significantly during ripening. The most abundant metabolite is chlorogenic acid which increased more than four times and reached 3.046 mg g−1 in the peel of fully ripened WC. The second biggest peak is at retention time 1.82 min. The peak in half ripened WC is a combined compound of sucrose and quinic acid which is probably an intermediate product of the cell walls of WC. It is mainly a trisaccharide in near ripened WC, and mainly a tetrasaccharide in fully ripened WC. Peel of fully ripened WC contains all the above compounds, stachyose, coumaroylquinic acid, feruloylquinic acid, feruloylmalic acid, 6,7,3′,4′‐tetrahydroxyaurone, 3,3′,4′,5,7,8‐hexahydroxyflavan, tectorigenin, luteolin, apigenin, rhamnocitrin and dihydrokaempferide. All the above metabolites except the last six flavonoids and chlorogenic acid are the first time reported from WC. Bud of WC contains the same metabolites as the peel. Puchiin contains much less metabolites and the content of chlorogenic acid is only 0.013 mg g−1. Most of the metabolites are bioactive compounds associated with the health function of WC. Because that peel and bud of the fully ripened WC not only possess 94.44% of the total processing waste but also contain all the bioactive compounds, they have great potential for metabolites utilisation.

A Metabolomic Study of the Variability of the Chemical Composition of Commonly Consumed Coffee Brews.

Coffee drinking has been associated with a lower risk of certain chronic diseases and overall mortality. Its effects on disease risk may vary according to the type of coffee brew consumed and its chemical composition. We characterized variations in the chemical profiles of 76 coffee brew samples representing different brew methods, roast levels, bean species, and caffeine types, either prepared or purchased from outlets in Rockville, Maryland, United States of America. Samples were profiled using liquid chromatography coupled with high-resolution mass spectrometry, and the main sources of chemical variability identified by the principal component partial R-square multivariable regression were found to be brew methods (Rpartial2 = 36%). A principal component analysis (PCA) was run on 18 identified coffee compounds after normalization for total signal intensity. The three first principal components were driven by roasting intensity (41% variance), type of coffee beans (29%), and caffeine (8%). These variations were mainly explained by hydroxycinnamoyl esters and diketopiperazines (roasting), N-caffeoyltryptophan, N-p-coumaroyltryptophan, feruloylquinic acids, and theophylline (coffee bean variety) and theobromine (decaffeination). Instant coffees differed from all coffee brews by high contents of diketopiperazines, suggesting a higher roast of the extracted beans. These variations will be important to consider for understanding the effects of different coffee brews on disease risk.

Niacin, alkaloids and (poly)phenolic compounds in the most widespread Italian capsule-brewed coffees

Coffee is one of the most popular beverages worldwide and, nowadays, one of the most practical way for its preparation is by prepacked capsules. The aim of this study was comparing the content in caffeine, trigonelline, N-methylpyridinium (NMP), niacin, and chlorogenic acids of 65 different capsule-brewed coffees, commercialised by 5 of the most representative brands in Italy. Coffees were prepared from capsules following manufacturer’s instructions and analysed with an optimized UHPLC-MS/MS method able to assess all these phytochemicals in one single run. Inter-lot and capsule variability were also studied for a subset of coffee capsules. Except for decaffeinated coffees, caffeine amount accounted between 54 and 208 mg/serving. Regular espresso coffees showed higher trigonelline, NMP, and niacin concentrations than large (lungo) and decaffeinated samples, with average serving amounts of 17.96, 1.78, and 0.66 mg, respectively. Regarding chlorogenic acids, caffeoylquinic acids were the most relevant ones (20–117 mg/serving). Feruloylquinic acids were quantified between 8 and 50 mg/serving. Coumaroylquinic acids, hydroxycinnamate dimers, caffeoylshikimic acids, and caffeoylquinic lactones were also present at lower concentrations. Multivariate analysis provided comprehensive information on the phytochemical profile of the different types of coffee, showing a great variability among coffees with some brand-related insights. This study supports the need for accurately characterizing espresso coffees while investigating the beneficial effects of coffee on human health.

Postharvest application of oxalic acid to preserve overall appearance and nutritional quality of fresh-cut green and purple asparagus during cold storage: a combined electrochemical and mass-spectrometry analysis approach

The effect of oxalic acid (OA) treatment on visual properties and bioactive compounds of two green and one purple cultivars of fresh asparagus was investigated during twelve storage days at 5 °C. Cold storage and OA treatment positively affected the overall appearance of the investigated cultivars. Cut-end dehydration increased, all along the storage period, in all cultivars but, the negative effect of the storage, clear on control samples, was mitigated by OA. The most represented compounds in Grande and Vegalim cultivars were: quercetin rutinoside, feruloyl quinic acid and cumaroyl quinic acid. Cyanidin glucosyl rutinoside, cyaniding rutinoside and peonidin rutinoside were identified in Purple Passion cultivar. The bioactive compounds seemed to be affected by storage but not by OA treatment. The sensor-biosensor system indicated that the antioxidant activity is negatively affected by storage but not by OA. The decrease of antioxidant activity coincided with the reduction of ascorbic acid levels in all the cultivars.

What kind of coffee do you drink? An investigation on effects of eight different extraction methods

The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have entered the market. This study characterizes and compares eight extraction coffee methods from a chemical-physical point of view, starting from the same raw material. Specifically, three types of Espresso, Moka, French Press, and 3 filter coffee that for the first time are reported in the scientific literature Cold Brew, V60, and Aeropress are compared.Physical measurements included the quantification of total dissolved solids, density, pH, conductivity, and viscosity. Chemical analyses identified 15 chlorogenic acids (CGAs): six caffeoylquinic acids, one p-Coumaroylquinic acid, one Feruloylquinic Acid, four Caffeoylquinic lactones, and three Dicaffeoylquinic acids. Maximum caffeine and CGA concentrations were found in Espresso coffees, while Moka and filtered coffees were three to six times less concentrated. The classic Espresso method was most efficient for caffeine and CGA recovery, with a yield almost double that of other methods. Per-cup caffeine and CGAs were higher in Cold Brew than Espresso coffees, as a function of the volume of beverage, which ranged from 30 mL (for espresso) to 120 mL (for filtered coffees). In light of these results, it is not possible to establish how many cups of coffee can be consumed per day without exceeding the recommended doses, since according to the applied brewing method, the content of the bioactive substances varies considerably.

UHPLC-ESI-QqTOF-MS/MS characterization of minor chlorogenic acids in roasted Coffea arabica from different geographical origin.

Chlorogenic acids are relevant coffee quality markers, taste, and aroma precursors as well as important bioactive compounds. A number of mono-acyl, di-acyl, and tri-acyl quinic acid isomers were found in green coffee beans, being mono-caffeoyl, mono-feruloyl, mono-p-coumaroyl, and di-caffeoylquinic acid isomers considered as quantitatively major compounds. Roasting process increases the chemical complexity of coffee by inducing the formation of a number of lactones (quinides), shikimates, and other chlorogenic acids derivatives. So far, little attention has been paid in characterizing minor chlorogenic acids and derivatives in roasted Coffea arabica, also known as Arabica. In the present work, roasted C. arabica samples from different geographical origins (Brazil, Colombia, Costa Rica, Ethiopia, Guatemala, and India) were characterized by UHPLC-ESI-QqTOF-MS/MS. Several minor chlorogenic acid isomers were identified. In particular, HR-MS/MS provided putative identification of four dimethoxycinnamoyl-quinic acid derivatives, such as 4-dimethoxycinnamoylquinic acid, 4-dimethoxycinnamoyl-3-caffeoylquinic acid, 3-dimethoxycinnamoyl-4-feruloylquinic acid, 4-dimethoxycinnamoyl-5-feruloylquinic acid, and two caffeoyl, feruloyl quinic acid derivatives (3-caffeoyl-4-feruloylquinic acid and 3-feruloyl-4-caffeoylquinic acid). To our knowledge, these compounds were found in roasted Arabica coffee for the first time, and their presence is independent on the different geographical origins examined.

Lipid oxidation and changes in the phenolic profile of watercress (Nasturtium officinale L.) leaves during frying

Watercress leaves were fried in sunflower oil and analysed for lipid oxidation and phenolic compounds by high-performance liquid chromatography with diode array detection (HPLC–DAD). Results revealed that total phenolic contents and radical scavenging activity decreased significantly at the initial stages and were stable in frying oil, indicating stability of frying oil. A significant increase occurred in chlorophylls of watercress leaves and frying oil. HPLC chromatograms showed a total of 12 phenolic compounds containing caftaric acid (17.3–31.8 µg/g), sinapic acid derivative (11.2–14.4 µg/g), 4-O-caffeoylquinic acid (9.98–12.8 µg/g), 4-O-feruloyl quinic acid (8.47–13.4 µg/g), caffeoyl feruloyl quinic acid (7.31–11.7 µg/g) and 5-O-caffeoylquinic acid (3.73–6.51 µg/g) as major compounds. A significant increase in the caffeic acid, caffeoyl hexose, chlorogenic acid, caftaric acid, coumaric acid derivatives and 3, 4-di-O-caffeoylquinic acid was observed, while a decrease occurred in Sinapic acid derivative, 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 4-O-feruloyl quinic acid and caffeoyl feruloyl quinic acid. Frying of watercress leaves increase the bioavailability of medicinally important phenolic compounds and also help to stabilise the frying oil.