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<p>Biomedical activity and relatively low toxicity of 5-O-caffeoylquinic acid (5-CQA) suggesting its potential use in pharmaceuticals and dietetics cause considerable interest in its properties and the properties of its derivatives. Recently performed comprehensive NMR studies of dry residues obtained after water evaporation from 5-CQA water solutions have shown that this compound forms two hydrates, each built of two water and two 5-CQA molecules. The present work shows that the transformation degree of 5-CQA into its hydrates is significantly affected by contact of extracts from plants or food products containing this acid with hydrophobic solvents and sorbents which are usually employed preparing samples for analysis of such extracts. This finding is confirmed by data obtained using liquid-liquid extraction, solid phase extraction, QuEChERS and matrix solid phase dispersion as sample preparation methods. It is highly probable that hydrophobic factors used in these methods. (C-18 sorbents or hydrophobic extrahent) cause the destruction of the strongly associated water structure which facilitates the formation of 5-CQA hydrates. The presented work should serve as a warning to analysts who would like to use NMR spectroscopes instead of the routinely used HPLC for the quantification of 5-CQA and its isomers in plants and food products containing this compound.</p>

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Formation of chlorogenic acid hydrates during food stuffs preparation procedures for NMR analysis

  • 期刊论文

  • 发表日期：

    2025年2月28日

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  • Piotr Hołowiński,
  • Rafał Typek,
  • Andrzej L. Dawidowicz

摘要

Biomedical activity and relatively low toxicity of 5-O-caffeoylquinic acid (5-CQA) suggesting its potential use in pharmaceuticals and dietetics cause considerable interest in its properties and the properties of its derivatives. Recently performed comprehensive NMR studies of dry residues obtained after water evaporation from 5-CQA water solutions have shown that this compound forms two hydrates, each built of two water and two 5-CQA molecules. The present work shows that the transformation degree of 5-CQA into its hydrates is significantly affected by contact of extracts from plants or food products containing this acid with hydrophobic solvents and sorbents which are usually employed preparing samples for analysis of such extracts. This finding is confirmed by data obtained using liquid-liquid extraction, solid phase extraction, QuEChERS and matrix solid phase dispersion as sample preparation methods. It is highly probable that hydrophobic factors used in these methods. (C-18 sorbents or hydrophobic extrahent) cause the destruction of the strongly associated water structure which facilitates the formation of 5-CQA hydrates. The presented work should serve as a warning to analysts who would like to use NMR spectroscopes instead of the routinely used HPLC for the quantification of 5-CQA and its isomers in plants and food products containing this compound.