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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Analysis of chlorogenic acids isomers and caffeic acid in 89 herbal infusions (tea)

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Author(s):
Meinhart, Adriana Dillenburg [1] ; Caldeirao, Lucas [1] ; Damin, Fernanda Mateus [1] ; Teixeira Filho, Jose [2] ; Godoy, Helena Teixeira [1]
Total Authors: 5
Affiliation:
[1] Univ Campinas UNICAMP, Fac Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Univ Campinas UNICAMP, Fac Agr Engn, BR-13083875 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Composition and Analysis; v. 73, p. 76-82, OCT 2018.
Web of Science Citations: 2
Abstract

Several plants used to prepare aqueous beverages (teas) are known for their health benefits due to the presence of bioactive compounds, such as isomers of 3-caffeoylquinic (3-CQ), 4-caffeoylquinic (4-CQ), 5-caffeoylquinic (5-CQ), 3,4-dicaffeoylquinic (3,4-DQ), 3,5-dicaffeoylquinic (3,5-DQ), 4,5-dicaffeoylquinic (4,5-DQ) and caffeic acid. This study analyses the presence of these compounds in infusions from 89 plants. We acquired these plants from public markets and analyzed them using ultra-performance liquid chromatography. We found the listed chlorogenic acids in 93% of infusions. The infusions containing highest concentrations were yerba mate (Ilex paraguariensis), with 52.6 mg in 100 mL of infusion, followed by assa-peixe (Boehmeria caudata), white tea (Camellia sinensis), winter's bark (Drimys winteri), green tea (Camellia sinensis), and elderflower (Sambucus nigra), with 6.0 mg in 100 mL of infusion. Several plant infusions had not been previously studied. Compared to other foods and beverages, these infusions are considered potential sources of chlorogenic acids. (AU)

FAPESP's process: 17/05048-2 - Plants tadiotionally used for infusion: Sample preparation techniques and determination of contaminants.
Grantee:Lucas Caldeirão Rodrigues Miranda
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 12/12565-0 - Content of phenolic compounds transfered from yerba mate for the aqueous extracts ingested during the consumption of chimarrão and tererê
Grantee:Helena Teixeira Godoy
Support Opportunities: Regular Research Grants
FAPESP's process: 11/10671-4 - Multivariate optimization of oil enriched formulations of essential fatty acids, characterisation and application in food
Grantee:Helena Teixeira Godoy
Support Opportunities: Regular Research Grants