Chlorogenic acid content

Melo, M., Amorim, H. V., Chemistry of Brazilian green coffee and the quality of the beverage. VI, The uv and visible spectral analysis and chlorogenic acids content in TCA soluble buffer extracts, Turrialba, 25, 243, 1975. (CA84 57533q)... 

Dao, L., Friedman, M. (1992). Chlorogenic acid content of fresh and processed potatoes determined by ultraviolet spectrophotometry. J. Agric. Food Chem., 40, 2152-2156. 

Griffiths, D. W., Bain, H., Dale, M. F. B. (1995). Photoinduced changes in the total chlorogenic acid content of potato Solanum tuberosum) tubers. J. Sci. Food Agric., 68, 105-110. 

Guyot et al. (1998) studied the inhibitory activity of 5-caffeoylquinic acid, the main component of the chlorogenic acids (see Section 2.1.4) on the formation of alkylpyrazines in Maillard reactions with model systems valine or leucine and saccharose. Applying their results to green robustas, they concluded that the aroma quality increased when the chlorogenic-acids content decreased and when the sucrose content increased. 

Ohiokpehai O. (1982) Chlorogenic acid content of green coffee beans. Thesis, University of Surrey. 

Ohiokpehai O., Brumen G. and Clifford M.N. (1983) The chlorogenic acids content of some peculiar green coffee beans and the implications for beverage quality. 10th. Int. Colloq. Chem. Coffee (Salvador, Bahia 11-14.10.82) (ASIC, 1983), 177-86. 

Schlotzhauer, W.S., E.B. Higman, and I. Schmeltz Products from pyrolysis of tobacco extracts in The chemistry of tobacco and tobacco smoke, edited by I. Schmeltz, Plenum Press, New York, NY (1972) 69. Schlotzhauer, W.S., M.J. Kasperbauer, and R.F. Severson Plant population density effects on the alkaloids, solanesol and chlorogenic acid content of burley tobacco Tob. Sci. 33 (1989) 47-51. 

Since the chlorogenic acid content was reported to be higher in inner (younger) than in outer bracts, the blackening which is caused by the effect of polyphenol oxidase on ortho-di-phenols is much greater in the inner tissues of the head [39]. 

Spectrophotometric analysis Spectrophotometric determination of total chlorogenic acid content in green coffee extract is conducted by measuring the absorbance at 324 nm, as in the AO AC standard procedures. Modification of this method by purification and extraction of the sample has been applied to eliminate interferences in roasted coffee. The formation of colored complexes with borates, molybdates, and periodates enables more accurate determination of specific classes of chlorogenic acids. 

Ben Hod G, Basnizki Y, Zohary D, Mayer AM. Cynarin and chlorogenic acid content in germinating seeds of globe artichoke Cyanara scolymus L.). J Gen Breed 1992 46 63-68. 

Phukan SN, Baruah CK. Chlorogenic acid content of potato plant tissues in relation to infection by Phytophtora infestans (Mont.) De Bary. Adv Plant Sci 1991 2 218-222. 

Table 21.6. Chlorogenic acid content as a function of the degree of roasting...

Cblford, M.N. and Jarvis, T. (1988) The chlorogenic acids content of green robusta coffee beans as a possible index of geographic origin. Food Chem., 9,291-298. 

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