Investigation on chlorogenic acid stability in aqueous solution after microwave treatment. (16th April 2022)

• Record Type: Journal Article
• Authors: Ianni, Federica; Barola, Carolina; Blasi, Francesca; Moretti, Simone; Galarini, Roberta; Cossignani, Lina
• Is Part Of: Food chemistry. Volume 374(2022)
• Publication Date: 2022-04-16
• Subjects: Trans-5-caffeoylquinic acid -- Aqueous stability -- Liquid chromatography -- Isomerization derivatives -- Oxidation derivatives; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131820
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Microwave treatment influences chlorogenic acid stability in aqueous solutions. An HPLC-UV method was optimized to monitor degrees of chlorogenic acid isomerization. New transformation products were elucidated by LC-HRMS/MS investigation. Water addition at caffeic acid double bond plausibly generates oxidized derivatives. Abstract: Recently, several health benefits associated with the consumption of foods rich in chlorogenic acid (5-CQA) have been reported. However, an important issue is its low stability during extraction and food processing, resulting in isomerization to neochlorogenic and cryptochlorogenic acids and the formation of further degradation products. This work describes the evaluation of 5-CQA reactivity in commercial waters after microwave treatment. An optimized HPLC-UV method was used to monitor 5-CQA conversion to its main isomers, while LC-HRMS/MS was performed for the elucidation of transformation products. Results revealed different degrees of isomerization in 5-CQA depending on the water sample, and the formation of oxidation derivatives of CQA isomers. This study highlights the importance of analytical monitoring of food compounds, during microwave treatment for example. In the case of 5-CQA, understanding of the degradation process would allow better preservation of bioactive constituent in foods and beverages and health promoting effects.