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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.)

Chlorogenic and caffeic acids in 64 fruits consumed in Brazil

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Author(s):
Meinhart, Adriana Dillenburg [1, 2] ; Damin, Fernanda Mateus [1] ; Caldeirao, Lucas [1] ; de Jesus Filho, Milton [1] ; da Silva, Leticia Cardoso [1] ; Constant, Livia da Silva [1] ; Teixeira Filho, Jose [3] ; Wagner, Roger [4] ; Godoy, Helena Teixeira [1]
Total Authors: 9
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil
[2] Univ Fed Pelotas, Dept Food Sci & Technol, Pelotas, RS - Brazil
[3] Univ Estadual Campinas, Fac Agr Engn, Campinas, SP - Brazil
[4] Univ Fed Santa Maria, Dept Food Sci & Technol, Santa Maria, RS - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Food Chemistry; v. 286, p. 51-63, JUL 15 2019.
Web of Science Citations: 2
Abstract

This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and caffeic acid. The study investigated 15 fruits that have not been reported in the literature in relation to these compounds, including several native species. The highest concentration of mono-caffeoylquinic acid was observed in strawberry, cherry, bilberry, quince and mulberry, while the dicaffeoylquinic acid was present with highest concentration in kumquat, passion fruit and sweet granadilla. Regarding caffeic acid, the highest content was found in bilberry and yellow pitaya. Considering the sum of the concentrations of these compounds, quince, cherry, bilberry, mulberry and sweet granadilla were exceptional, with concentrations between 200.0 and 569.7 mg kg(-1). (AU)

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