| Title: |
Enzymatic synthesis, structures, interactions with saliva proteins and quantification in juices of a series of dehydrodicaffeoylquinic acids, one of the main classes of oxidation products in apple-based beverages |
| Authors: |
Castillo Fraire, Claudia; Poupard, Pascal; Guilois-Dubois, Sophie; Salas, Erika; Soares, Susana; Brandao, Elsa; de Freitas, Victor; Guyot, Sylvain |
| Contributors: |
Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA); Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Insitut Français des Productions Cidricoles (IFPC); Universidad Autónoma de Chihuahua (UACH); Requimte; Universidade do Porto-Departamento de Química (DQ); Faculdade de Ciências e Tecnologia = School of Science & Technology (FCT NOVA); Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Faculdade de Ciências e Tecnologia = School of Science & Technology (FCT NOVA); Universidade Nova de Lisboa = NOVA University Lisbon (NOVA)-Universidade Nova de Lisboa = NOVA University Lisbon (NOVA); UMT Actia Nova2Cidre (Domaine de la motte) |
| Source: |
ICP2020 XXX International Conference on Polyphenols ; https://hal.inrae.fr/hal-03326262 ; ICP2020 XXX International Conference on Polyphenols, Jul 2021, Turku, Finland |
| Publisher Information: |
HAL CCSD |
| Publication Year: |
2021 |
| Collection: |
Archive ouverte HAL (Hyper Article en Ligne, CCSD - Centre pour la Communication Scientifique Directe) |
| Subject Terms: |
[CHIM]Chemical Sciences; [SDV]Life Sciences [q-bio] |
| Subject Geographic: |
Turku; Finland |
| Description: |
International audience ; Dehydrodicaffeoylquinic acids (DDCQAs) are among the main phenolic products resulting from enzymatic oxidation occurring during apple processing. Accounting for dozen milligrams per liters in some apple juices, they present original chemical structures including benzodioxane, dihydronaphtalene, dihydrobenzofuran or dicatechol patterns. Interestingly, those oxidation products exhibited unusual properties regarding their ability to aggregate salivary proteins. |
| Document Type: |
conference object |
| Language: |
English |
| Relation: |
hal-03326262; https://hal.inrae.fr/hal-03326262; https://hal.inrae.fr/hal-03326262/document; https://hal.inrae.fr/hal-03326262/file/2-pages%20manuscript%20_electronic%20version_final.pdf |
| Availability: |
https://hal.inrae.fr/hal-03326262; https://hal.inrae.fr/hal-03326262/document; https://hal.inrae.fr/hal-03326262/file/2-pages%20manuscript%20_electronic%20version_final.pdf |
| Rights: |
info:eu-repo/semantics/OpenAccess |
| Accession Number: |
edsbas.87C71211 |
| Database: |
BASE |