Production and properties of chlorogenic acid lipophilic esters

Abstract

Chlorogenic acid is a dietary polyphenol with important bioactivities. However, its high hydrophilicity prevents its applications as an antioxidant for lipid protection in a complex matrix such as food. Grafting an aliphatic chain onto chlorogenic acid, so‐called lipophilisation, via lipase‐catalysed esterification represents an efficient means of increasing its lipophilicity. A series of alkyl esters with various chain lengths were produced and used to explore the structure‐antioxidant activity relationship of amphiphilic antioxidants. Data obtained from complex systems (oil‐in‐water emulsion and cell culture) concluded that short or medium chain lengths enhance the antioxidant activity while longer chains tend to decrease the antioxidant ability of chlorogenic acid. This phenomenon remains to be fully explained. Acyl esters, in which the carboxylic acid group remains free were also produced and were shown to be interesting antioxidant candidates as well as useful tools for the understanding of antioxidant activities.

Study of the self-association of amoxicillin, thiamine and the hetero-association with biologically active compound chlorgenic acid

“…Similarly, chlorogenic acid (CGA) is a main phenolic natural product isolated from the leaves and fruits of beverage plant such as tea, coffee and wine (Clifford, 1999;Buren et al, 1973;Challis and Bartlett, 1975). The most common chlorogenic acid is 5-O-caffeoylquinic acid (5-CQA), although 3-CQA and 4-CQA isomers have also widespread distribution in plants (Challis and Bartlett, 1975;Pencreac'h et al, 2012). Chlorogenic acid compound plays an important role as pharmacologic properties, such as anti-mutation, antibiotic, antihypercholesterolemia, antihypertensive (Svilaas et al, 2004), metal chelation (Wen et al, 2004), in plant metabolism or glucose absorption (Svilaas et al, 2004), antioxidants (Wen et al, 2004;Richelle et al, 2001), as a selective inhibitor for the production of glucose in liver (Schwab, 2001), used in disorders such as obesity, diabetes, and cancer (Wang et al, 2008;Clifford et al, 2010).…”