P-Coumaroylquinic 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]. 

Phenolic and furfural compounds in apple juice were determined by HPLC using a combination of ELD and DA-UVD. LOD for ELD were 4 to 500 times greater than those for spectrophotometric detection. The content of phenolics varied from 30 to 115 mgL, including major phenolic components such as chlorogenic acid (95), p-coumaroylquinic acid (98) and phloridzin (96) and minor ones such as caffeic acid (25), p-coumaric acid (26), ferulic acid (69), gallic acid (8), protocatechuic acid (27) and catechin (3) . The same methods were also applied for the analysis of maple products. The phenolic content was dependent on the source of the product. Application of reverse osmosis to maple sap caused a relative decrease of aldehydes and alcohols and an increase of phenolic acids. 

Cyclohexanecarboxylic acid, 1,3,4-trihydroxy-5-[[3-(4-hydroxyphenyl)-1-oxo-2-propenyl]oxy]-, [1S-(1a,3a,4a,5p)]- p-coumaroylquinic acid ... 

Eleven chlorogenic acids (e.g., p-coumaroylquinic acids, caffeoylquinlc acids, feruloylquinic acids) were extracted fiom coffee and analyzed on a Cjg column... 

Sweet cherry 75-339 Cyanidin 5-0-rutinoside, 3-p-coumaroylquinic acid... 

Caffeoylquinic acid 4-Caffeoylquinic acid 3-Caffeoylquinic acid 3-p-Coumaroylquinic acid 3-Feruloylquinic acid p-Coumaroylglucose Feruloylglucose... 

Caffeoylquinic acid p-Coumaroylquinic acid Feruloylquinic acid Caffeoylglucose p-Coumaroylglucose Feruloylglucose Caffeic acid-4-O-glucoside p-Coumaric acid-O-glucoside Ferulic acid-O-glucoside... 

Phenolic acids and esters (gallic acid, chlorogenic acids) p-Coumaroylquinic acid, theogaUin 5... 

The yellow flavonoid pigments of sour cherries include kaempherol-3-rutmoside and 3-glucoside, followed by phenolic acids depsides, mainly derivatives of caffeoylquinic and p-coumaroylquinic acids that are accompanied by free acids. 

Pears (Pyrus communis) were cultivated by the Phoenicians and later by the Romans. There are now in excess of 500 named varieties worldwide. The total phenolic content of some cultivars of pears has been shown to be between 1235 and 2500 mg/kg in the peel and 28-81 mg/kg in the flesh (Galvis-Sdnchez etal. 2003). The phenolic composition of pears is very similar to that of apples containing 5-0-caffeoylquinic acid, 4-O-p-coumaroylquinic acid, procyanidins and quercetin glycosides. The main difference in the phenolic content of apples and pears is the presence of hydroquinone glucoside (arbutin) (Figure 7.24) in pears and the hydroxychalcones in apples (Spanos and Wrolstad 1992). The average... 

Sweet cherries were known to the Egyptians and Chinese. Sour cherries were cultivated by the Greeks. Modern varieties are either pure-bred sweet (Prunus avium) or sour (Prunus cerasus) or hybrids of the two. Both contain anthocyanins, mainly cyanidin-3-O-rutinoside, with lower levels of other anthocyanins, including cyanidin-3-O-glucoside and peonidin-3-rutinoside (Wu and Prior 2005). Like peaches, they also contain hydroxycin-namates including 3-O-cafFeoylquinic add and 3-O-p-coumaroylquinic acid (Figure 7.26) (Mozetic etal. 2002). 

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