Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7584576 | Food Chemistry | 2018 | 9 Pages |
Abstract
A heating model system (HMS) of chlorogenic acid (CGA) and 20 amino acids was produced by heating at 120â¯Â°C for 4â¯h and evaluated for in vitro antioxidant and aldose reductase (AR). The CGA-glutamic acid (GT) HMS showed high in vitro antiradical activity indicated by ABTS+ (82.37%) and DPPH radical scavenging (83.21%) as well as AR (83.21%) inhibition. The structure of the new compound was established by NMR spectroscopy, as methyl-3-(((E)-3-(3,4-dihydroxyphenyl)acryloyl)oxy)-4,5-dihydroxycyclohexanecarboxylate (1) and 4-O-caffeoylquinic acid (2) from the CGA-GT HMS. The IC50 values of compound 1 for ABTS+, DPPH and AR were 8.21, 56.97 and 3.68â¯Î¼M, respectively. These activities were similar to or higher than those of known positive controls (5.49, 63.58 and 13.60â¯Î¼M). We suggest that heat treatment generates novel CGA-GT HMS with increased antioxidant and AR inhibitory effects and contributes to the development of novel functional materials from CGA food products.
Related Topics
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Authors
Seung Hwan Hwang, Guanglei Zuo, Zhiqiang Wang, Soon Sung Lim,