Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C6–C3 skeleton. These compounds are hydroxy derivatives of cinnamic acid.
In the category of phytochemicals that can be found in food, there are :
- α-Cyano-4-hydroxycinnamic acid
- Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple
- Cichoric acid
- Cinnamic acid – aloe
- Chlorogenic acid – echinacea, strawberries, pineapple, coffee, sunflower, blueberries
- Diferulic acids
- Coumaric acid
- Ferulic acid (3-methoxy-4-hydroxycinnamic acid) – oats, rice, artichoke, orange, pineapple, apple, peanut
- Sinapinic acid (3,5-dimethoxy-4-hydroxycinnamic acid or sinapic acid)
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Transcription
Hydroxycinnamoyltartaric acids
- Caftaric acid – grapes and wine,[1] mainly the trans isomer[2]
- Coutaric acid – grapes and wine, both trans and cis isomers[2]
- Fertaric acid – grapes and wine, mainly the trans isomer[2]
References
- ^ Vallverdú-Queralt, Anna; Verbaere, Arnaud; Meudec, Emmanuelle; Cheynier, Véronique; Sommerer, Nicolas (2015). "Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS". J. Agric. Food Chem. 63 (1): 142–149. doi:10.1021/jf504383g. PMID 25457918.
- ^ a b c Vrhovsek, U. (1998). "Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties". J. Agric. Food Chem. 46 (10): 4203–8. doi:10.1021/jf980461s.
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This page was last edited on 21 May 2021, at 10:31