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Hydroxycinnamic acid derivatives occurring in Cichorium endivia vegetables

2008; Elsevier BV; Volume: 48; Issue: 2 Linguagem: Inglês

10.1016/j.jpba.2008.04.014

1873-264X

Adele Papetti, Maria Daglia, Camilla Aceti, Barbara Sordelli, Valentina Spini, Chiara Carazzone, Gabriella Gazzani,

Microbial Metabolites in Food Biotechnology

The hydroxycinnamic acid derivatives found in Chicorium endivia var. crispum and var. latifolium polyphenolic extracts were detected and characterized by high-performance liquid chromatography (HPLC) combined with photodiode array detector (DAD) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS). The method provides data (molecular weight and diagnostic fragment ions) on the molecular structure of compounds. The combined approach enabled identification of four hydroxycinnamic derivatives in each chicory extract; three derivatives (5-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, and 5-O-feruloylquinic acid) were found in both chicories, while 3,5-di-O-caffeoylquinic acid was typical of var. crispum and cis-caftaric acid of var. latifolium.