campestris chemically it is the ester of caffeic acid and quinic
acid, 3-O-caffeoylquinic acid.
Chlorogenic acid is a phenolic compound formed by esterification of caffeic acid and quinic
The highest concentration was determined as Quinic
The organic acids (like citric, malic, formic, quinic
and acetic) are a signature aspect of hot-brewed coffee's flavour and aroma yet only dissolve in hot water.
Chlorogenic acids (CGAs) are esters formed between caffeic acids (CAs) and quinic
acids and represent the major phenolic acids in tubers followed by CAs [1-3].
Commercial standards of (+)-catechin, caffeic acid, coumaric acid, and quinic
acid were obtained from Extrasynthese (Genay, France).
For instance, secondary metabolites such as hydroxycinnamic acid (HCA) derivatives have the potential to form conjugates with organic acids such as isocitric acid , tartaric acid [2, 7-9], and quinic
acid [4,10,11], thus forming hydroxycinnamoyl-isocitric acid , hydroxycinnamoyl-tartaric acid [2, 7-9], and hydroxycinnamoyl-quinic acid [4, 10, 11], respectively.
Compound 1 was characterized as a quinic
acid derivative due to the 191 [right arrow] 127 fragmentation.
Chlorogenic acid (CGA) composed of coffee acid and quinic
acid is an effective ingredient of many foods and medicines and widely exhibits biological effects.
The results indicated the presence of quinic
acid and its derivatives, 5-caffeoylquinic acid and 3, 5-dicaffeoylquinic acid.
Then there's quinic
acid, extracted from a South African plant that survives long periods of drought before resurrecting itself at the first drop of rainfall, working to protect the skin's membrane structures from dehydration.
The main ones are caffeoylquinic acid and its derivatives and quinic
acid and its derivatives (Table 1).