title: A new method for the preparative isolation of chlorogenic acid lactones from coffee and model roasts of 5-caffeoylquinic acid.
abstract: Chlorogenic acid lactones (CQL) are known to contribute to the bitter taste of roasted coffee. CQL might also have beneficial biological activities. Until now, there is a lack of pure standard compounds for quantification and biological testing. Using high-speed countercurrent chromatography, milligram amounts of lactones could be isolated. The structures of 3-O-caffeoyl-γ-quinide, 4-O-caffeoyl-muco-γ-quinide, and 5-O-caffeoyl-epi-δ-quinide were confirmed by 1D and 2D NMR spectroscopy including (13)C NMR data, which were previously not available from the literature. An UHPLC method was developed that enabled the separation of the lactones from roasted coffee in significantly shorter time than conventional HPLC.
authors.affiliation: Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany.
authors.forename: Nils
authors.initials: N
authors.lastname: Kaiser
authors.forename: David
authors.initials: D
authors.lastname: Birkholz
authors.forename: Silvia
authors.initials: S
authors.lastname: Colomban
authors.forename: Luciano
authors.initials: L
authors.lastname: Navarini
authors.forename: Ulrich H
authors.initials: UH
authors.lastname: Engelhardt
mesh_terms: D002726:Chlorogenic Acid / Q000302:isolation & purification*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D003069:Coffee / Q000737:chemistry*; D003377:Countercurrent Distribution / Q000379:methods; D007783:Lactones / Q000737:chemistry / Q000302:isolation & purification*; D009682:Magnetic Resonance Spectroscopy; D011801:Quinic Acid / Q000031:analogs & derivatives* / Q000737:chemistry / Q000302:isolation & purification; D021241:Spectrometry, Mass, Electrospray Ionization
chemical_list: D003069:Coffee; D007783:Lactones; C472707:caffeoylquinic acid; D011801:Quinic Acid; D002726:Chlorogenic Acid