Ueber den Kaffe

Robiquet,; Boutron,

doi:10.1002/ardp.18370610212

Cited by 3 publications

(2 citation statements)

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“…The determination of iodine numbers of fats and oils has long been practiced in analytical laboratories and needs no comment here. The study, too, of the rate of halogen addition to unsaturated compounds has occupied the attention of many chemists.2 Sudborough and Thomas recognized the highly catalytic character of the reactions studied by (1) This paper is from a portion of a thesis submitted by F. A. Piontkowski to the Faculty of the Polytechnic Institute of Brooklyn in partial fulfilment of the requirements for the degree of Master of Science in Chemistry.…”

Section: Introductionmentioning

confidence: 99%

The Characteristics and Composition of Coffee Bean Oil

Schuette¹,

Cowley²,

Chang³

1934

J. Am. Chem. Soc.

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Section: Introductionmentioning

confidence: 99%

The Characteristics and Composition of Coffee Bean Oil

Schuette¹,

Cowley²,

Chang³

1934

J. Am. Chem. Soc.

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“…Year 1837-1898 1902 1926 1937 1938 1957 1958 1959 1960 1963 1964 1965 1966 1967 1968 1970 1971 1973 1974 1975 1976 1977 1978 1980 1981 1982 1983 1984 Total References (19)(20)(21)(22) (23) ( McNaught, and Yeransian (59,60), Singer and Lijinsky (61), Neurath, Dünger, Pein, Ambrosius, and Schreiber (62), Rahn and Koenig (63), Amorim, Basso, Crocomo, and Teixeira (64), and Liardon and Ott (65).…”

Section: Chronological Identification Of Coffee Volatilesmentioning

confidence: 99%

Coffee, cocoa, and tea

Flamen

1989

Food Reviews International

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This review deals with the chemistry of the odoriferous constituents of the volatile part of the flavors of coffee, cocoa, and tea. A general survey of the analytical studies which have been conducted on these aromas is presented. A list of identified compounds mentions the year of their first discovery and the reference of the corresponding publication. Comments are given on the structure, the origin, and the organoleptic properties of some typical constituents. In the last section the organoleptic characteristics of the three beverages are discussed on the basis of their distribution among the various functional classes.

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In vitro Antioxidant Activity of 5-caffeoylquinic Acid and Ester Analogues

Dizdar,

Vidic,

Zeljković

et al. 2024

CAC

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Background: Chlorogenic acid, an ester of caffeic acid with quinic acid, also known as 5- O-caffeoylquinic acid (5-CQA), is a ubiquitous plant constituent that is an important intermediate in lignin biosynthesis. In some cases, it occurs at surprisingly high levels in the leaves and fruits of certain higher plants, such as coffee beans. Due to its catechol moiety and an extended side chain conjugation, it easily forms a resonance-stabilised phenoxy radical, accounting for its powerful antioxidant potential. Objective: The objective of this work was to determine if the esterification and methylation of 5- CQA would enhance its antioxidant activity. Methods: Two 5-CQA derivatives were prepared for this study. Chlorogenic acid was esterified with methanol over Amberlite IR120-H to obtain methyl chlorogenate, while methyl 3',4´-dimethyl chlorogenate was prepared from 5-CQA by treatment with diazomethane. Spectroscopic methods confirmed the structure of these derivatives. Their antioxidant properties were tested to establish a relationship between structure and antioxidant activity. Results: Antioxidant activity results were generated for 5-CQA and its ester analogues using eight different methods. Depending on the method applied, results were expressed as IC50/MCE50 values or as equivalents of the applied standard (ascorbic acid and Trolox). Conclusion: In most of these tests, 5-CQA showed the highest antioxidant activity compared to its derivatives. Nevertheless, due to their hydrophobic characteristics, their ester analogues remain promising antioxidant candidates in emulsifying systems.

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Ueber den Kaffe

Cited by 3 publications

References 0 publications

The Characteristics and Composition of Coffee Bean Oil

The Characteristics and Composition of Coffee Bean Oil

Coffee, cocoa, and tea

In vitro Antioxidant Activity of 5-caffeoylquinic Acid and Ester Analogues

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