An integrated process by ultrasonic enhancement in the deep eutectic solvents system for extraction and separation of chlorogenic acid from Eucommia ulmoides leaves

Meng, Yue; Sui, Xiaoyu; Pan, Xu; Yang, Ying; Sui, Huimin; Xu, Tao; Zhang, Honglian; Liu, Tingting; Liu, Jicheng; Ge, Pengling

doi:10.1016/j.ultsonch.2023.106588

Ultrasonics Sonochemistry

2023

DOI: 10.1016/j.ultsonch.2023.106588

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An integrated process by ultrasonic enhancement in the deep eutectic solvents system for extraction and separation of chlorogenic acid from Eucommia ulmoides leaves

Yue Meng,

Xiaoyu Sui,

Xu Pan

et al.

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Cited by 5 publications

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The hydrates of chlorogenic acid in its aqueous solution and in stored food products

Dawidowicz,

Typek,

Hołowiński

et al. 2024

Eur Food Res Technol

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Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or moieties of cinnamic acids derivatives, supplied to human organisms mainly with coffee, tea, fruit and vegetables, have been among the most frequently studied polyphenols. Of these, caffeic acid esters predominate, and 5-O-caffeoylquinic acid (5-CQA) is their main and most widespread representative. Recently performed studies have shown that after removing water from the aqueous solution of 5-CQA, its dry residue contains two hydrates of this compound, each consisting of two 5-CQA molecules and two molecules of H2O (2 × 5-CQA*2xH2O). The results presented in the paper not only define the characteristic features of 5-CQA but, more importantly, offer solid evidence that 5-CQA hydrates begin to form already in the aqueous solution of 5-CQA immediately after the dissolution of this compound and that the analogous process can occur in food products containing 5-CQA during their storage. Moreover, the performed experiments indicate the validity of the hypothesis that 5-CQA hydrates are formed by active collisions of 5-CQA molecules with monomeric/dimeric water molecules existing in trace amount in strongly associated aqueous systems. The presence of 5-CQA hydrates in liquid food products may have a significant impact on the assessment of some of their physicochemical properties as well as their biochemical activity.

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The hydrates of chlorogenic acid in its aqueous solution and in stored food products

Dawidowicz,

Typek,

Hołowiński

et al. 2024

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

Purification of mulberry anthocyanins by macroporous resin and its protective effect against H2O2-induced oxidative stress in vascular endothelial cells

Huang,

Xie,

et al. 2024

Food Bioscience

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Application of circulating and pulsating ultrasonic extraction of lignans from Schisandra chinensis Baill fruits using deep eutetic solvents

Xu,

Sui,

Meng

et al. 2024

Industrial Crops and Products

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An integrated process by ultrasonic enhancement in the deep eutectic solvents system for extraction and separation of chlorogenic acid from Eucommia ulmoides leaves

Cited by 5 publications

References 53 publications

The hydrates of chlorogenic acid in its aqueous solution and in stored food products

The hydrates of chlorogenic acid in its aqueous solution and in stored food products

Purification of mulberry anthocyanins by macroporous resin and its protective effect against H2O2-induced oxidative stress in vascular endothelial cells

Application of circulating and pulsating ultrasonic extraction of lignans from Schisandra chinensis Baill fruits using deep eutetic solvents

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