Relevant bibliographies by topics / Chlorogenic acid

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  3. Books
  4. Book chapters
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Academic literature on the topic 'Chlorogenic acid'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 April 2023

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Journal articles on the topic "Chlorogenic acid"

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Holowinski, Piotr, Andrzej L. Dawidowicz, and Rafal Typek. "Chlorogenic acid-water complexes in chlorogenic acid containing food products." Journal of Food Composition and Analysis 109 (June 2022): 104509. http://dx.doi.org/10.1016/j.jfca.2022.104509.

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Yudantara, I. Made Agus, Ni Ketut Nitya Cahyani, Made Agus Widiana Saputra, and Ni Kadek Diah Parwati Dewi. "Chlorogenic acid and kojic acid as anti-hyperpigmentation: in silico study." Pharmacy Reports 1, no. 2 (January 17, 2022): 23. http://dx.doi.org/10.51511/pr.23.

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Hyperpigmentation is a skin problem caused by excessive melanin production due to continuous ultraviolet (UV) radiation. Kojic acid inhibiting melanin synthesis by tyrosinase enzyme is a prevalent treatment for hyperpigmentation. This study aims to determine the potential of chlorogenic acid and kojic acid as an anti-hyperpigmentation against tyrosinase using in silico molecular docking. The docking process involved optimizing chlorogenic acid and kojic acid structures, preparing tyrosinase protein (PDB ID: 5M8O), validating the molecular docking method, and docking of chlorogenic acid and kojic acid on tyrosinase. The binding energy of chlorogenic acid and kojic acid were -4.59 kcal/mol and -3.75 kcal/mol, while the binding energy of 0TR native ligand was -5.02 kcal/mol. The interaction of chlorogenic acid to tyrosinase involved ARG 321 and ARG 374 residues. The results suggest that chlorogenic acid and kojic acid has the potential as anti-hyperpigmentation agents through inhibition of the tyrosinase enzyme.
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NAGEL, CHARLES W., IVAN W. HERRICK, and WANDA R. GRABER. "Is Chlorogenic Acid Bitter?" Journal of Food Science 52, no. 1 (January 1987): 213. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14007.x.

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Franková, Hana, Janette Musilová, Július Árvay, Marek Šnirc, Ivona Jančo, Judita Lidiková, and Alena Vollmannová. "Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments." Molecules 27, no. 6 (March 14, 2022): 1884. http://dx.doi.org/10.3390/molecules27061884.

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Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three varieties of sweet potato with different flesh colors (Beauregard—orange-fleshed, O’Henry—white-fleshed, 414-purple—purple-fleshed). According to high performance liquid chromatography analysis, chlorogenic acid was the predominant chlorogenic acid in sweet potatoes. Obtained results also suggested the purple-fleshed variety (414-purple) had significantly (p < 0.05) higher total polyphenol content and thus the highest antioxidant activity. Heat treatment positively influenced the chlorogenic acid content, total polyphenols, and antioxidant activity of sweet potatoes. Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). The content of chlorogenic acids and total polyphenols decreased in the order of steaming > baking > microwaving > boiling > raw. However, the individual varieties differed not only in the flesh color but also in the reaction to the used heat treatment methods. Spearman’s correlation coefficient showed a strong correlation between chlorogenic acid and antioxidant activity.
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Febrianti, Kamila Dwi, and Stefania Widya Setyaningtyas. "ASAM KLOROGENAT PADA KOPI DAN OBESITAS: A SYSTEMATIC REVIEW Chlorogenic Acid in Coffee and Obesity: A Systematic Review." Media Gizi Indonesia 16, no. 3 (September 30, 2021): 256. http://dx.doi.org/10.20473/mgi.v16i3.256-266.

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Obesity are defined as excessive fat accumulation caused of imbalance energy in and energy out. Consuming a cup of coffee can help prevent obesity through chlorogenic acid compound. Chlorogenic acid is one of biactive component that has an important role to our body. Chlorogenic acid has a potential role in body weight reduction and preventing obesity. Chlorogenic acid has an effect to inhibit the absorption of glucose in the intestine, block the conversion of glucose to fat in the adipose tissue and protect from weight gain. Chlorogenic acid that contain in coffee has a differences that depend on variety, type, roasting duration, temperature and coffee bean size. Based on several studies, giving chlorogenic acid as a form of supplementation or green coffee extract has demonstrated a consistent result. Those studies explain that chlorogenic acid in coffee can inhibit body fat accumulation and reducing body weight. The aim of this systematical review was to know the contain of chlorogenic acid in coffee and analyze the effect of giving chlorogenic acid to obesity. The experimental studies in human and animal subjects in the last 15 years as inclusion criteria and studies that is not represent the anthropometry result as exclusion criteria through electronic database were comprehensively reviewed. The result from five studies demonstrated that chlorogenic acid has an effect to reduce body weight, reduce body fat percentage, and reduce blood glucose concentration with the duration and chlorogenic acid dosage differently. Chlorogenic acid has many benefits in improving the obesity.
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Koshiro, Yukiko, Mel C. Jackson, Riko Katahira, Ming-Li Wang, Chifumi Nagai, and Hiroshi Ashihara. "Biosynthesis of Chlorogenic Acids in Growing and Ripening Fruits of Coffea arabica and Coffea canephora Plants." Zeitschrift für Naturforschung C 62, no. 9-10 (October 1, 2007): 731–42. http://dx.doi.org/10.1515/znc-2007-9-1017.

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Chlorogenic acids are major secondary metabolites found in coffee seeds. The accumulation of chlorogenic acids and free quinic acids was studied in Coffea arabica cv. Tall Mokka and Coffea canephora seeds. Growth stages are specified from I to V, corresponding to rapid expansion and pericarp growth (I), endosperm formation (II), mature (green) (III), ripening (pink) (IV), and fully ripened (red) (V) stages. We detected monocaffeoylquinic acids (3CQA, 4CQA and 5CQA), dicaffeoylquinic acids (3,4diCQA, 3,5diCQA and 4,5diCQA) and a monoferuloylquinic acid (5FQA) in whole fruits (stage I), pericarps and seeds. The most abundant chlorogenic acid was 5CQA, which comprised 50-60% of the total of C. arabica and 45-50% of C. canephora seeds. The content of dicaffeoylquinic acid, mainly 3,5d diCQA, was high in C. canephora. A high content of 5FQA was found in seeds of stages III to V, especially in C. canephora. Total chlorogenic acids were accumulated up to 14 mg per fruit in C. arabica and 17 mg in C. canephora, respectively. In contrast, free quinic acid varied from 0.4-2.0 mg (C. arabica) and 0.2-4.0 mg (C. canephora) per fruit during growth. High biosynthetic activity of 5CQA, which was estimated via the incorporation of [U-14C]phenylalanine into chlorogenic acids, was found in young fruits (perisperm and pericarp) in stage I, and in developing seeds (endosperm) in stages II and III. The biosynthetic activity of chlorogenic acids was clearly reduced in ripening and ripe seeds, especially in C. canephora. Transcripts of PAL1, C3′H and CCoAMT, three genes related to the chlorogenic acid biosynthesis, were detected in every stage of growth, although the amounts were significantly less in stage V. Of these genes, CCoAMT, a gene for FQA biosynthesis, was expressed more weakly in stage I. The transcript level of CCoAMT was higher in seeds than in pericarp, but the reverse was found in PAL1. The pattern of expression of genes for the CQA and FQA synthesis is roughly related to the estimated biosynthetic activity, and to the accumulation pattern of chlorogenic acids.
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Zhang, Guo Liang. "Silicon Mediated Resistance to Rice Sheath Blight by Increasing Ferulic Acid and Chlorogenic Acid." Advanced Materials Research 550-553 (July 2012): 1274–77. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1274.

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Silicon (Si) can enhance the resistance to rice sheath blight causing by Rhizoctonia solani (R. solani), but ferulic acid and chlorogenic acid involved in disease resistance with Si application on is scarcely known. The susceptible cultivar Ningjing 1 was selected to determine the effects of Si on disease index of rice sheath blight as well as if ferulic acid and chlorogenic acid were involved in disease resistance. The results showed that Si application reduced the disease index of sheath blight by 15.62. For uninoculated plants, Si application alone did not change the concentration of ferulic acid and chlorogenic acid significantly. For inoculated plants, Si application increased the concentration of ferulic acid and chlorogenic acid significantly. It is conclued that the important way of Si mediated resistance in rice against sheath blight is probably through increasing ferulic acid and chlorogenic acid.
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Gao, Wenyan, Changhong Wang, Li Yu, Tianjiao Sheng, Zhuolin Wu, Xiaoqian Wang, Dongqi Zhang, Yifan Lin, and Yang Gong. "Chlorogenic Acid Attenuates Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice through MAPK/ERK/JNK Pathway." BioMed Research International 2019 (April 18, 2019): 1–13. http://dx.doi.org/10.1155/2019/6769789.

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Objective. Observe the protective effect of chlorogenic acid on dextran sulfate-induced ulcerative colitis in mice and explore the regulation of MAPK/ERK/JNK signaling pathway. Methods. Seventy C57BL/6 mice (half males and half females) were randomly divided into 7 groups, 10 in each group: control group (CON group), UC model group (UC group), and sulfasalazine-positive control group (SASP group), chlorogenic acid low dose group (CGA-L group), chlorogenic acid medium dose group (CGA-M group), chlorogenic acid high dose group (CGA-H group), and ERK inhibitor + chlorogenic acid group (E+CGA group). The effects of chlorogenic acid on UC were evaluated by colon mucosa damage index (CMDI), HE staining, immunohistochemistry, ELISA, and Western blot. The relationship between chlorogenic acid and MAPK/ERK/JNK signaling pathway was explored by adding ERK inhibitor. Results. The UC models were established successfully by drinking DSS water. Chlorogenic acid reduces DSS-induced colonic mucosal damage, inhibits DSS-induced inflammation, oxidative stress, and apoptosis in colon, and reduces ERK1/2, p -ERK, p38, p-p38, JNK, and p-JNK protein expression. ERK inhibitor U0126 reversed the protective effect of chlorogenic acid on colon tissue. Conclusion. Chlorogenic acid can alleviate DSS-induced ulcerative colitis in mice, which can significantly reduce tissue inflammation and apoptosis, and its mechanism is related to the MAPK/ERK/JNK signaling pathway.
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Lee, Jeong Ho. "Chlorogenic Acid, Rutin Content and Physiological Activities of." Journal of Chitin and Chitosan 26, no. 4 (December 30, 2021): 166–77. http://dx.doi.org/10.17642/jcc.26.4.3.

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Park, Jae Kweon, Dae Young Jeong, Kyu Hyun Kim, Yong Hyun Lee, Yong Il Park, and Dae Cheol Shin. "Chlorogenic Acid, Rutin Content and Physiological Activities of." Journal of Chitin and Chitosan 27, no. 1 (March 30, 2022): 16–23. http://dx.doi.org/10.17642/jcc.27.1.3.

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Dissertations / Theses on the topic "Chlorogenic acid"

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Surucu, Birgul [Verfasser]. "Synthesis of Chlorogenic Acids and Chlorogenic Acid Lactones / Birgul Surucu." Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2012. http://d-nb.info/1035217090/34.

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Knevitt, Daniel. "Characterising chlorogenic acid biosynthesis in coffee." Thesis, University of East Anglia, 2017. https://ueaeprints.uea.ac.uk/63829/.

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Coffee is an important commodity and a major export for developing countries. There are two commercially grown species: Robusta and Arabica. The latter is more desirable, but more difficult to cultivate. It is susceptible to pests and diseases and less tolerant to environmental changes. This vulnerability is partly due to Arabica accumulating less chlorogenic acid (CGA) than Robusta. There are high levels of CGAs in the coffee beverage which contribute to the flavour and confer health benefits. In this study, I characterised enzymes involved in the biosynthesis of CGAs in coffee and investigated the function of transcription factors in controlling the phenylpropanoid pathway that lead to CGA production. The enzyme hydroxycinnamoyl-CoA quinate hydroxycinnamoyltransferase (HQT) is entirely responsible for the synthesis of the major CGA, 5-caffeoylquinic acid (5-CQA). I also discovered two routes for the synthesis of dicaffeoylquinic acids (diCQAs) from 5-CQA utilising two different enzymes in different subcellular compartments. HQT could synthesise diCQAs in the presence of high concentrations of 5-CQA when localised to the vacuole. Hydroxycinnamoyl-CoA quinate/shikimate hydroxycinnamoyltransferase (HCT) could synthesise diCQAs through the same route but can also synthesise diCQAs at neutral pH using 5-CQA and caffeoyl CoA. Tissue distribution patterns of metabolites in developing coffee fruit confirmed the presence of these biosynthetic routes. I cloned and characterised several R2R3MYB genes encoding potential regulators of CGA biosynthesis. Their analysis also led to a possible explanation for the usually high levels of CGA in coffee. Distinct MYB12-like transcription factors activated the transcription of a non-functional chalcone synthase (CHS) gene which is important for the synthesis of flavonols. This results in high levels of CGAs at the expenses of flavonol accumulation. Understanding CGA biosynthesis in coffee will be useful for sustainable cultivation of this important crop.
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Bushman, Bradley Shaun. "The genetic basis of chlorogenic acid synthesis in maize /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3060089.

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Lallemand, Laura Amandine. "Structural and biochemical characterisation of enzymes involved in chlorogenic acid biosynthesis." Thesis, Grenoble, 2011. http://www.theses.fr/2011GRENV008/document.

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Les acides chlorogéniques (CGAs) représentent une famille d'esters formés d'un dérivé de l'acide cinnamique conjugué à l'acide quinique ou shikimique. Ces métabolites secondaires produits par la voie des phénylpropanoides sont largement répandus chez les végétaux terrestres et sont une source majeure d'antioxydants alimentaires. Les esters hydroxycinnamoyl-CoA sont les précurseurs des CGAs et d'autres composés phénoliques tels que les lignines. Ces intermédiaires activés sont synthétisés à partir d'un acide hydroxycinnamique et du coenzyme A par la 4-coumarate CoA ligase (4CL) appartenant à la superfamille des enzymes formant des adénylates. Nicotiana tabacum 4CL2 a été utilisée pour la production d'esters et sa structure a été résolue par remplacement moléculaire. Deux gènes codant pour des hydroxycinnamoyl-CoA shikimate/quinate hydroxycinnamoyltransférases chez Coffea canephora ont été clonés. CcHCT et CcHQT, qui appartiennent à la superfamille des acyltransférases acyl-CoA-dépendantes, ont été surexprimées dans E. coli et purifiées à homogénéité. L'analyse par diffraction aux rayons X de cristaux de CcHCT a permis de déterminer sa structure par remplacement moléculaire. Un modèle a été dérivé par homologie de séquence pour CcHQT afin de proposer les déterminants de la préférence pour l'acide quinique ou shikimique. Des modélisations moléculaires ont été réalisées afin d'identifier les résidus potentiellement impliqués dans les intéractions enzyme-substrat. L'analyse par chromatographie liquide haute performance des réactions enzymatiques ont montré que ces enzymes sont capables de synthétiser l'acide 5-O-caféoylquinique mais aussi le diester 3,5-O-dicaffeoylquinique, qui est un composé majeur du grain de café avant mûrissement. La production de variants par mutagenèse dirigée a permis l'identification de résidus importants pour la catalyse des réactions de mono- et de diacylation. L'approche combinée de la biologie structurale et de l'enzymologie s'avère particulièrement utile pour mieux comprendre le rôle de HCT et HQT
Chlorogenic acids (CGAs) represent a family of esters formed between a cinnamic acid derivative and quinic or shikimic acid. CGAs are secondary metabolites produced via the phenylpropanoid pathway by higher plants and are a major source of dietary antioxidants. Hydroxycinnamoyl-CoA esters are the precursors for CGAs and other phenolic compounds such as lignins. These activated intermediates are synthesized from a hydroxycinnamic acid and coenzyme A by 4-coumarate CoA ligase (4CL), which belongs to the adenylate-forming enzyme superfamily. Nicotiana tabacum 4CL2 was used to produce hydroxycinnamoyl-CoA esters and its structure was solved by molecular replacement. Two genes encoding hydroxycinnamoyl-CoA shikimate/quinate hydroxycinnamoyltransferases from Coffea canephora were cloned. CcHCT and CcHQT, which belong to the acyl-CoA-dependent acyltransferase superfamily, were overexpressed in E. coli and purified to homogeneity. X-ray diffraction analysis of CcHCT crystals resulted in a structural solution by molecular replacement. A homology model was derived for CcHQT in order to propose some determinants of the preference for quinic or shikimic acid. Docking experiments were carried out in order to identify potential residues involved in enzyme-substrate interactions. High performance liquid chromatography analysis of enzymatic reactions showed that these enzymes are capable of synthesizing 5-O-caffeoylquinic acid but also the diester 3,5-O-dicaffeoylquinic acid, which is a major component of the coffee grain before ripening. The production of variants by site-directed mutagenesis enabled the identification of residues important for catalysis of the mono- and diacyltransfer reactions. The combined approach of structural biology and enzymology provides molecular insights into the role of HCT and HQT in CGA biosynthesis
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Shan, Jiajia. "Prediction of Roasting Degrees and Chlorogenic Acid Concentration of Coffee by NIR Spectroscopy." Kyoto University, 2015. http://hdl.handle.net/2433/199343.

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Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第19019号
農博第2097号
新制||農||1029(附属図書館)
学位論文||H27||N4901(農学部図書室)
31970
京都大学大学院農学研究科地域環境科学専攻
(主査)教授 近藤 直, 教授 清水 浩, 准教授 小川 雄一
学位規則第4条第1項該当
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Chan, Shin Yee. "Biomarkers of tea and coffee-derived polyphenol exposure in human subjects." University of Western Australia. School of Medicine and Pharmacology, 2004. http://theses.library.uwa.edu.au/adt-WU2004.0046.

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Tea and coffee are rich in polyphenols with a variety of biological activities. Polyphenols found in tea are predominantly flavonoids, of which up to 15% are present as free or esterified gallic acid. Coffee polyphenols are almost wholly comprised of chlorogenic acids. Many of the demonstrated activities of polyphenols are consistent with favourable effects on the risk of chronic diseases. In investigating the relationships between intake and exposure to such compounds and chronic disease-related endpoints, it is important to be able to identify biomarkers that are specific to the compounds of interest. 4-O-methyl gallic acid (4OMGA) and isoferulic acid have been identified as potential biomarkers of intake and exposure to polyphenols derived from tea and coffee, respectively. 4OMGA is derived from gallic acid in tea, and isoferulic acid from chlorogenic acid in coffee. The major objectives of the research which is the subject of this thesis were (1) to establish a dose-response relationship of 24h urinary excretions of 4OMGA and isoferulic acid following ingestions of black tea and coffee of different strengths, and (2) to explore relationships of tea and coffee intake with 24h urinary excretion of 4OMGA and isoferulic acid in human populations. It was found that there was rapid excretion of both 4OMGA and isoferulic acid in the first 6h after tea and coffee ingestion, respectively. Approximately 60 80% of the ingested dose was excreted during the first 6h after ingestion. Urinary excretion of 4OMGA and isoferulic acid was directly related to the dose of tea and coffee, respectively. That is, higher intake resulted in increased urinary excretion of the metabolites. The relationships of 24h urinary excretion of 4OMGA and isoferulic acid with long-term usual (111 participants) and contemporary recorded current (344 participants) tea and coffee intake were assessed. 4OMGA was strongly related to usual (r = 0.50, P < 0.001) and current (r = 0.57, P < 0.001) tea intake. Isoferulic acid was less strongly, but significantly associated with usual (r = 0.26, P = 0.008) and current (r = 0.18, P < 0.001) coffee intake. Overall, the results are consistent with the proposal that 4OMGA is a good biomarker for black tea derived polyphenol intake and exposure, but isoferulic acid may have only limited use as a biomarker for coffee-derived polyphenol exposure.
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Cairns, Paulette Anne. "Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance." Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/101679.

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Heritage apple cultivars for cider-making are often distinguished by a high concentration of tannins (phenolic compounds), and/or acid. The phenolic content of some cider apples far exceeds that of white wine, however most cider fermentation practices are directly taken from white winemaking, not accounting for effects of high concentrations of phenolic compounds on yeast fermentation. The objective of this study was to determine the impact of ferulic acid, p-coumaric acid, and chlorogenic acid—at concentrations reported in apples—and their interactions with yeast assimilable nitrogen (YAN) on fermentation kinetics and cider aroma. Our hypothesis was that the phenolic compounds present in high-tannin cider apples would negatively impact fermentation kinetics, but not alter the aroma, and that added YAN would reduce these effects. Ferulic acid negatively affected fermentation performance (p < 0.05), but p-coumaric acid and chlorogenic acid did not. p-Coumaric acid led to the greatest changes in cider aroma. Differences were also detected for different concentrations of ferulic acid. Chlorogenic acid did not affect aroma. Yeast strain influenced fermentation performance and cider aroma. Finally, addition of exogenous YAN improved fermentation performance for the low concentration ferulic acid condition, but not for the high concentration. Adding YAN also changed cider aroma in the presence of p-coumaric acid.
Master of Science in Life Sciences
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Liang, Yundi. "L-Cysteine Effects on Chlorogenic Acid Quinone-Amino Acid Induced Greening and Browning: Mechanism and Effects on Antioxidant Capacity." Chapman University Digital Commons, 2019. https://digitalcommons.chapman.edu/food_science_theses/8.

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The formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be visually unappealing in some applications where CGA containing ingredients are used. Cysteine was studied as an amino acid anti-greening strategy, because cysteine-CGA conjugates are colorless. Buffered CGA: lysine: cysteine solutions at pH 8.0 and 9.0 were prepared and incubated for a maximum of 48 h at ambient temperature. Color intensity was periodically monitored using a UV-Vis spectrophotometer. Quantification and identification of conjugate formation were conducted by HPLC and LC-MS, while Antioxidant capacity was assessed by Trolox Equivalent Antioxidant Capacity and Folin-Ciocalteu reagent reducing capacity assays. More intense greening was detected at higher pH. Lysyl amine- CGA conjugates were identified as the predominant precursor of green TBA. Concentration-dependent cysteine inhibition of CGA-lysine greening was primarily by redox diphenol regeneration when pH was below cysteinyl thiol pKa 8.3 while primarily by forming cysteinyl-CGA conjugates when pH was above 8.3. Visible greening was fully inhibited with a cysteine: lysine 1:1 molar ratio in pH 9 CGA: Lys: Cys solutions, indicating that cysteinyl thiol was a stronger nucleophile than ε-lysyl amine to react with CGA o-quinones. Mono- and di-cysteine-CGA conjugates contributed to antioxidant capacity. Cysteine concentration, pH and incubation time all significantly affected color intensities and antioxidant capacity (p
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Zaffarano, Jennifer I. "MINIMUM INHIBITORY CONCENTRATIONS OF TWO COMMON FOOD PHENOLIC COMPOUNDS AND THEIR EFFECT ON THE MICROBIAL ECOLOGY OF SWINE FECES IN VITRO." UKnowledge, 2003. http://uknowledge.uky.edu/gradschool_theses/182.

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Feeding sub-therapeutic levels of antibiotics to livestock has been associated withdevelopment and spread of antibiotic resistant bacteria. The present experiment was conductedto investigate the effect of antibiotic alternatives (caffeic acid, chlorogenic acid, and carbadox)on the microbial ecology of swine feces in vitro.Minimum inhibitory concentrations of caffeic and chlorogenic acids were determined forseveral pathogens using macrobroth and agar dilution techniques. Gram-negative bacteria werenot inhibited. Caffeic acid inhibited four Staphylococcus aureus strains at 200 ppm or less, andtwo Clostridium perfringens strains at 300 ppm. Chlorogenic acid inhibited all S. aureus strainsat 500 ppm, and one C. perfringens strain at 400 ppm.Effects of antibiotic alternatives on fecal microbial ecology were determined using an invitro incubation. Caffeic acid lowered total anaerobes, Bifidobacteria, Escherichia coli, andpercent E. coli (pandlt;0.01). Chlorogenic acid lowered total anaerobes, Bifidobacteria, andlactobacilli (pandlt;0.01), and increased acetate concentration (pandlt;0.0001). Carbadox lowered totalanaerobes, Bifidobacteria, E. coli, and coliforms (pandlt;0.01), and lowered acetate, propionate,butyrate, valerate, and total volatile fatty acid concentrations (pandlt;0.01). It can be concluded thataddition of caffeic acid, chlorogenic acid, or carbadox effected bacterial and chemicalcomponents of the microbial ecology of swine feces.
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Scherbl, Denise [Verfasser], and Elke [Akademischer Betreuer] Richling. "Influence of breakfast consumption on the chlorogenic acid metabolism in humans / Denise Scherbl ; Betreuer: Elke Richling." Kaiserslautern : Technische Universität Kaiserslautern, 2017. http://d-nb.info/1143595262/34.

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Books on the topic "Chlorogenic acid"

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G, Adelmo Monsalve. Interaction of dehydroascorbic acid and chlorogenic acid in a non-enzymatic browning model system. 1987.

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Crozier, Alan, Mike N. Clifford, Nikolai Kuhnert, and Rakesh Jaiswal. Chlorogenic Acids. Wiley & Sons, Incorporated, John, 2019.

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Book chapters on the topic "Chlorogenic acid"

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Makkar, Harinder P. S., P. Siddhuraju, and Klaus Becker. "Chlorogenic Acid." In Plant Secondary Metabolites, 89–91. Totowa, NJ: Humana Press, 2007. http://dx.doi.org/10.1007/978-1-59745-425-4_15.

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Sun, Yang, Ye-Min Yu, Hong-Bo Suo, Ying-Lan Zhu, He Huang, and Yi Hu. "Research on Extracting Technology of Chlorogenic Acid from Honeysuckle." In Lecture Notes in Electrical Engineering, 811–22. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-4801-2_84.

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Seifert, A., H. M. Rawel, J. Kroll, and S. E. Harding. "Characterization of bovine serum albumin/chlorogenic acid solution mixtures by analytical ultracentrifugation." In Analytical Ultracentrifugation VII, 83–88. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/b98017.

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Tanaka, Takuji, Akiyoshi Nishikawa, Hiroto Shima, Shigeyuki Sugie, Tokuro Shinoda, Naoki Yoshimi, Hitoshi Iwata, and Hideki Mori. "Inhibitory Effects of Chlorogenic Acid, Reserpine, Polyprenoic Acid (E-5166), or Coffee on Hepatocarcinogenesis in Rats and Hamsters." In Antimutagenesis and Anticarcinogenesis Mechanisms II, 429–40. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4615-9561-8_45.

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Bährle-Rapp, Marina. "Chlorogenic Acids." In Springer Lexikon Kosmetik und Körperpflege, 104. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_1903.

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Clifford, M. N. "Chlorogenic Acids." In Coffee, 153–202. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-4948-5_5.

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Namiki, Mitsuo, Goro Yabuta, and Yukimichi Koizumi. "Green Pigment Formed by the Reaction of Chlorogenic Acid (or Caffeic Acid Esters) with a Primary Amino Compound during Food Processing." In ACS Symposium Series, 113–31. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0775.ch008.

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Bi, Yuting, Wei Tian, Wen Zeng, Yushan Kong, Yanhong Xue, and Shiping Liu. "Construction of a Recombinant Plasmid for Petal-Specific Expression of HQT, a Key Enzyme in Chlorogenic Acid Biosynthesis." In Lecture Notes in Electrical Engineering, 2755–63. Dordrecht: Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-7618-0_347.

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Matei, Marius Febi, Lee Seung-Hun, and Nikolai Kuhnert. "CHAPTER 24. Chlorogenic Acids." In Coffee, 565–83. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781782622437-00565.

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Stalmach, Angélique. "Bioavailability of Coffee Chlorogenic Acids." In Coffee, 59–76. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119949893.ch3.

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Conference papers on the topic "Chlorogenic acid"

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Mello-Júnior, Ronaldo Elias, João Renato De Jesus Junqueira, Jefferson Luiz Gomes Corrêa, Kamilla Soares de Mendonça, and Lucas Barreto de Carvalho. "Osmotic dehydration of eggplant, carrot and beetroot slices: Effect of vacuum on phenolic acid composition." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7787.

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The aim of this work was to evaluate the influence of vacuum application on the phenolic acid content of osmodehydrated eggplant, carrot and beetroot samples. The contents of catechins and chlorogenic acid were determined by HPLC analysis. Changes in the contents of phenolic acids after the osmotic processes were observed. It was found a reduction in catechins and chlorogenic acids, probable due to the migration and degradation losses. In a general way, the vacuum reduced the catechin and chlorogenic acid contents, compared to the osmotic dehydration at atmospheric pressure. Keywords: Pulsed vacuum osmotic dehydration; chlorogenic acid; catechins.
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Ruttanakorn, Kanong, Apipawat Detpan, Mongkol Thongkham, Detchkorn Mahavijitr, Denpon Pangpun, Aye Thida, and Malai Satiraphan. "Development of a Validated RP-HPLC Method for Quantification of Four Bioactive Phenolic Compounds from Mulberry Leaf Infusion." In 5th International Conference and Exhibition on Pharmaceutical Sciences and Technology 2022. Switzerland: Trans Tech Publications Ltd, 2022. http://dx.doi.org/10.4028/p-bey5s1.

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The aim of this work was to develop and validate RP-HPLC method for quantification of 4 major polyphenolic compounds of mulberry leaf infusion. The mulberry leaf samples were extracted by simulation of tea infusion beverage preparation. HPLC-DAD analysis combined with column C-18 150 mm x 4.6 mm, 2.7 μm was used to determine bioactive polyphenols such as chlorogenic acid, caffeic acid, rutin, and quercetin. The optimal conditions involved the flow rate of mobile phase at 0.3 ml/min with gradient elution of 0.1% formic acid in water and methanol, column temperature at 35 °C, 2 μl injection volume, and the detection wavelength at 320 nm (chlorogenic acid and caffeic acid) and 360 nm (rutin and quercetin). The retention times of chlorogenic acid, caffeic acid, rutin, and quercetin were 25.68, 28.03, 33.97 and 39.11 minutes, respectively. Analysis of four bioactive compounds was found to be linear with a correlation coefficient > 0.99 each at the tested concentration. All other validation parameters that represented accuracy and precision met the AOAC requirements. The developed analytical method was specific, robust, and accurate for simultaneous determining the stated compounds in mulberry leaf extracted with hot water. Moreover, this method could provide the chromatographic profiles of specific cultivar from specific source that could be used to control the quality of mulberry leaf tea products. Different cultivars and different origins of mulberry leaf in this study were also found to present different content of chlorogenic acid, caffeic acid, and rutin. No quercetin was found in the studied samples.
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Luo, Huajun, Junzhi Wang, Yuan Zhou, and Kun Zou. "Molecular Docking Study of Chlorogenic Acid as a Hyaluronidase Inhibitor." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5514947.

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Phongsupa, Jaturapit, Artit Yawootti, and Wassanai Wattanutchariya. "Chlorogenic acid extraction of local coffee beans by pulsed electric field." In THE 7TH INTERNATIONAL CONFERENCE ON ENGINEERING, APPLIED SCIENCES AND TECHNOLOGY: (ICEAST2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0063781.

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Marković, Svetlana, and Jelena Tošović. "CHLOROGENIC ACID – APPLICATION OF CONTEMPORARY DENSITY FUNCTIONALS TO A SINGLE MOLECULE." In 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac,, 2021. http://dx.doi.org/10.46793/iccbi21.081m.

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Although chlorogenic acid (5-O-caffeoylquinic acid, 5CQA) is a dietary phenol known for its pharmacological and nutritional properties, its structural features and mechanisms of oxidative action have not been completely elucidated. Clarification of the 5CQA structure was conducted by comparing the experimental and simulated IR, Raman, 1H-NMR, 13C-NMR, and UV spectra. For this purpose, a comprehensive conformational analysis of 5CQA was performed to reveal its most stable conformations in the gas-state and solution. Excellent agreement between all experimental and simulated spectra indicates correct arrangement of the atoms in the 5CQA molecule. In addition, the most stable conformation in solution coincides with that predicted with sophisticated NMR experiments. The quantum mechanics–based test for overall free-radical scavenging activity was applied for the investigation of antioxidative capacity of 5CQA relative to trolox (6-hydroxy-2,5,7,8- tetramethylchroman-2-carboxylic acid, Tx) as a reference compound. Hydrogen atom transfer (HAT), radical adduct formation (RAF), sequential proton loss electron transfer (SPLET), and single electron transfer – proton transfer (SET-PT) reactions of 5CQA and Tx with HO· and CH3OO· radicals were examined in benzene, pentyl ethanoate, and basic aqueous solutions. In non-polar solvents 5CQA reacts with HO· via HAT and RAF mechanisms, whereas HAT is the only reaction pathway with CH3OO·. At physiological conditions 5CQA exists in the form of monoanion and dianion. Both anionic forms undergo only HAT mechanism with CH3OO·. With HO·, the anions conform to the HAT, RAF, SPLET, and SET-PT mechanisms. Because all reactions of dianion are diffusion controlled, its contribution to scavenging HO· is comparable to that of more abundant monoanion. The calculated rate constant for overall reaction of 5CQA with HO· is in perfect agreement with the corresponding experimental value. The order of reactivity toward selected free radicals is the same in nonpolar and polar solutions: in comparison to Tx, 5CQA is more reactive toward HO·, but less reactive toward CH3OO·. Very good agreement between the experimental and calculated results confirms the ability of contemporary density functionals to quantify subtle physico-chemical interactions.
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Multazam, Ali, and Sri Rini. "Chlorogenic Acid Attenuated Inflammatory Response in Kidney Disease with Ischemic Reperfusion Injury." In Health Science International Conference (HSIC 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/hsic-17.2017.2.

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Catauro, Michelina, Elisabetta Tranquillo, Federico Barrino, and Severina Pacifico. "Sol-gel processing for new silica based materials functionalized with chlorogenic acid." In 9TH INTERNATIONAL CONFERENCE ON “TIMES OF POLYMERS AND COMPOSITES”: From Aerospace to Nanotechnology. Author(s), 2018. http://dx.doi.org/10.1063/1.5045871.

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Xiao Jiajun, Zheng Xiaojiao, Fang Xiaoyang, and He Yingdong. "Study on the stability factors of chlorogenic acid of Yinhuang Oral Liquid." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966023.

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Jin, Xueyuan, and Hong Liu. "HPLC Determination Chlorogenic Acid in Do-Zhong (Eucommia ulmoides) Leaves by Ultrasolic Extraction." In 2010 4th International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2010. http://dx.doi.org/10.1109/icbbe.2010.5516698.

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Xiaoxiang Qiu. "Determination of trace chlorogenic acid using chemiluminescence in human serum and Flos Lonicerae." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5964059.

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Reports on the topic "Chlorogenic acid"

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Bostock, Richard M., Dov Prusky, and Martin Dickman. Redox Climate in Quiescence and Pathogenicity of Postharvest Fungal Pathogens. United States Department of Agriculture, May 2003. http://dx.doi.org/10.32747/2003.7586466.bard.

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Monilinia fructicola causes brown rot blossom blight and fruit rot in stone fruits. Immature fruit are highly resistant to brown rot but can become infected. These infections typically remain superficial and quiescent until they become active upon maturation of the fruit. High levels of chlorogenic acid (CGA) and related compounds occur in the peel of immature fruit but these levels decline during ripening. CGA inhibits cutinase expression, a putative virulence factor, with little or no effect on spore germination or hyphal growth. To better understand the regulation of cutinase expression by fruit phenolics, we examined the effect of CGA, caffeic acid (CA) and related compounds on the redox potential of the growth medium and intracellular glutathione (GSH) levels. The presence of CA in the medium initially lowered the electrochemical redox potential of the medium, increased GSH levels and inhibited cutinase expression. Conidia germinated in the presence of CA, CGA, or GSH produced fewer appressoria and had elongated germ tubes compared to the controls. These results suggest that host redox compounds can regulate fungal infectivity. In order to genetically manipulate this fungus, a transformation system using Agrobacterium was developed. The binary transformation vector, pPTGFPH, was constructed from the plasmid pCT74, carrying green fluorescent protein (GFP) driven by the ToxA promoter of Pyrenophora tritici-repentis and hygromycin B phosphotransferase (hph) under control of the trpC promoter of from Aspergillus nidulans, and the binary vector pCB403.2, carrying neomycin phosphotransferase (nptII) between the T-DNA borders. Macroconidia of M. fructicola were coincubated with A. tumefaciens strain LBA 4404(pPTGFPH) on media containing acetosyringone for two days. Hygromycin- and G418-resistant M. fructicola transformants were selected while inhibiting A. tumefaciens with cefotaxime. Transformants expressing GFP fluoresced brightly, and were formed with high efficiency and frequency of T-DNA integration frequency. The use of these transformants for in situ studies on stone fruit tissues is discussed.
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