5- O-Feruloylquinic acid

Carrots (Duacus carota) contain a range of chlorogenic acids including 3-0-and 5-O-caffeoylquinic acids, 3-0-p-coumaroylquinic acid, 5-O-feruloylquinic acid, and 3,5-O-dicaffeoylquinic acids (Fig. 1.30). These chlorogenic acids are found in almost all varieties of carrot with a 10-fold higher level of 5-O-caffeoylquinic acid in purple carrots [Alasalvar et al., 2001]. 

Dihydroxy-4-methoxy)cinnamoyl-4-O-feruloylquinic acid 3dmC FQA dmC F H... 

Green coffee beans (Coffea arabica) are one of the richest dietary sources of chlorogenic acids. 5-O-Caffeoylquinic acid is the dominant chlorogenic acid accounting for 50% of the total. This is followed by 3-0- and 4-O-caffeoyl-quinic acid, the three analogous feruloylquinic acids and 3,4-0-, 3,5-0- and 4,5-O-dicaffeoylquinic acids (Fig. 1.32) [Clifford, 1999]. Levels decline ca. 80% during the roasting of coffee beans, but sizable amounts with substantial antioxidant activity are still found in the typical cup of coffee. 

Chlorogenic acid has been used as a name for 5-O-caffeoylquinic acid by the authors of the reports cited except [Monteiro et al., 2007], 3-, 4-, or 5-CQA, 3-, 4-or 5-O-caffeoylquinic acid BA, benzoic acid CA, caffeic acid CLA, chlorogenic acid or 5-O-caffeoylquinic acid dHCA, dihydrocaffeic acid diCQA, dicaffeoylquinic acid FA, ferulic acid FQA, feruloylquinic acid GA, gallic acid HA, hippuric isoFA, isoferulic acid m-CA, ra-coumaric acid ra-HPPA, m-hydroxyphenylpropionic acid p-CA, p-coumaric acid p-HBA, p-hydroxybenzoic acid PPA, phenylpropionic acid. 

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