Chlorogenic and caffeic acids in 64 fruits consumed in Brazil

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 286, p. 51-63, JUL 15 2019.
• Citações Web of Science: 2

Resumo

This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits.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)

• Processo FAPESP: 12/12565-0 - Quantificação dos compostos fenólicos transferidos da erva-mate para os extratos aquosos ingeridos durante o consumo de chimarrão e tererê
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 10/50876-1 - Otimização multivariada de formulações de óleos enriquecidos em ácidos graxos essenciais, caracterização e aplicação em alimentos
• Beneficiário: Adriana Dillenburg Meinhart
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 11/10671-4 - Otimização multivariada de formulações de óleos enriquecidos em ácidos graxos essenciais, caracterização e aplicação em alimentos
• Beneficiário: Helena Teixeira Godoy
• Modalidade de apoio: Auxílio à Pesquisa - Regular