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@#Introduction: This study was carried out to quantify the selected bioactive compounds (i.e., chlorogenic acids, caffeine, and N-methylpyridinium) in instant coffee and to analyze its correlation with the gastric release effect of the HGT-1 cell line. Methods: Selected bioactive compounds in regular (REG), low sugar (LS), low fat (LF), white coffee (WC), white coffee low acid (WCA), decaffeinated (DC), and instant black coffee (BC) were quantified using HPLCDAD (high-performance liquid chromatography diode array detection) system and flow cytometry analysis for its gastric release effect when treated with HGT-1 cell. Results: The HPLC data showed the content of caffeine (60,212 ± 212 µg/ml) and chlorogenic acid (35,779 ± 3027 µg/ml) were significantly high in BC while the lowest caffeine value was found in DC coffee. Chlorogenic acid in other instant coffee samples showed insignificant content distinctions. As for N-methylpyridinium (NMP), the highest content was found in BC (565 µg/ml) and the lowest value was detected in WC (52 µg/ml) coffee. Gastric release activity by HGT-1 cells was significantly higher in DC and REG coffee treatment. Pearson correlation showed no significant correlation between the quantitative data and gastric release activity by HGT-1 cells. Conclusion: The selected bioactive compounds contained in instant coffees were unable to stimulate gastric release.
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Objective: To establish an UHPLC-MS/MS method for rapid and simultaneous determination of the content of 13 components in Ainsliaea fragrans. Methods: The UHPLC-MS/MS method was performed on UPLC BEH C18 (100 mm × 2.1 mm, 1.7 μm) with acetonitrile-water (containing 0.1% formic acid and 5 mmol ammonium formate) as mobile phase for gradient elution. Flow rate was 0.25 mL/min and column temperature was 40 ℃. A triple quadrupole mass spectrometer equipped with electrospray ionization source (ESI) was applied in negative ion mode with the following parameters: ion spray, -4 500 V, ion source temperature, 500 ℃, curtain gas, 344.5 kPa, nubulizer (GS1), 344.5 kPa, heater gas (GS2), 206.7 kPa, and multiple reaction monitoring (MRM) was performed for quantitative analysis of these compounds. Results: Under the optimized MS/MS condition, the linearity ranges of protocatechuic acid, caffeic acid, neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, 1,3-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, luteolin, luteoloside and apigenin were 1.099-274.800 ng/mL, 1.006-100.600 ng/mL, 1.080-1 080.000 ng/mL, 83.12-8 312.00 ng/mL, 19.92-996.00 ng/mL, 1.076-269.000 ng/mL, 5.555-555.500 ng/mL, 4.420-4 420.000 ng/mL, 44.76-17 904.00 ng/mL, 48.00-9 600.00 ng/mL, 2.108-210.800 ng/mL, 4.136-413.600 ng/mL, 1.070-107.000 ng/mL (r ≥ 0.9958), respectively, with good linearity. The average recovery rate of thirteen compounds in the samples were in the range of 96.54%-99.75%, and the RSD range was from 0.48% to 0.96%. The RSD values of precision, stability and repeatability test were all less than 3.90%. Conclusion: The method had good repeatability, high specificity, stability and controllability, and could be used for quality control of A. fragrans and its preparations.
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Objective::Ultra high performance liquid chromatography coupled with Q-Exactive Focus hybrid quadrupole and orbitrap high resolution mass spectrometer (UHPLC-Q-Orbitrap HRMS) was applied for identification of chemical constituents in Pimpinella thellungiana. Method::Chromatographic separation was performed on a WATERS BEH C18 column (2.1 mm ×50 mm, 1.7 μm). The mobile phase consisted of 0.1% formic acid aq (A) and acetonitrile (B) with a gradient elution. Mass spectral analysis were performed on Q-Exactive Focus hybrid quadrupole and orbitrap mass spectrometer. The mass spectrometer was connected to UHPLC instrument via an ESI interface. Samples were analyzed in negative ion mode by the full-scan-dd MS 2(data-dependent MS/MS) scanning mode. Then the constituents of P. thellungiana were identified by compared HRMS data with those of the standard compounds, MS cleavage mechanism and the related literatures. Result::Based on the characteristic mass data of accurate molecular weight and fragmentation ion information, 29 chemical constituents were identified including 19 chlorogenic acids, 7 flavonoids and 3 phenolic acid. Among them, the identified components except luteolin-7-O-β-D-glucuronopyranoside and apigenin-7-O-β-D-glucuronopyranoside were reported in P. thellungiana for the first time. Conclusion::The established UHPLC-Q-Orbitrap HRMS method can be used to identify the chemical constituents of P. thellungiana quickly and accurately, providing the scientific evidence for its quality evaluation and material basis research.
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Objective:To rapidly recognize and identify the chemical constituents in caulis of Erycibe schmidtii by ultra-high performance liquid chromatography coupled with Q-Exactive Focus mass spectrometry (UPLC-Q-Exactive Focus-MS/MS). Method:Taking 80% methanol extract of E. schmidtii caulis as the test solution, the chemical constituents in caulis of E. schmidtii were analyzed and identified. Thermo Accucure aQ C18 column (2.1 mm×150 mm, 2.6 μm) was used for chromatographic separation with the mobile phase of methanol (A)-0.1% formic acid solution (B) for gradient elution (0-12 min, 5%-25%A; 12-20 min, 25%-30%A; 20-28 min, 30%-38%A; 28-40 min, 38%-42%A). Positive and negative ion monitoring modes and heated electrospray ion source (HESI) were used for mass spectrographic analysis. The scanning range was m/z 80-1 200. Result:A total of 42 chemical constituents from caulis of E. schmidtii were identified, including 12 coumarins, 14 chlorogenic acids, 1 tropane alkaloid, 1 amide and 14 esterified glycosides. Conclusion:Chemical constituents in caulis of E. schmidtii can be quickly and fully identified by UPLC-Q-Exactive Focus-MS/MS. Among them, 11 compounds are unambiguously identified by comparing with reference standards, 31 compounds are reported for the first time in this herb, 2 compounds are reported for the first time in Erycibe plants. This paper can provide the important basis for study on pharmacodynamic material base and substitute development of E. schmidtii caulis.
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ABSTRACT Smilax moranensis M.Martens & Galeotti, Smilacaceae, root is a medicinal plant used among the Chatinos in Oaxaca, Mexico, to control type 2 diabetes. The objectives of the study were to isolate the bioactive compounds from the roots of Smilax and evaluate the chronic hypoglycemic effect of the ethanol-water extract. The main compounds were isolated from the methanolic extract via conventional phytochemical methods. The dried roots of S. moranensis were extracted with methanol and chromatographed on Sephadex LH 20. Fractions were chromatographed and purified on a silica gel chromatography column. The ethanol-water extract was orally administered to hyperglycemic rats for a period of 42 days, and glucose, glycated hemoglobin (HbA1c), and triacylglycerides were measured. Moreover, very-low-density lipoprotein was calculated. During the chemical investigation, three compounds were isolated and characterized, namely, 3-O-caffeoyl-quinic acid, 5-O-caffeoyl-quinic acid and trans-resveratrol, using various spectroscopic techniques. Animal experiments confirmed that the plant extract could control both the glucose and HbA1c levels. In conclusion, this study confirms that the roots of S. moranensis have hypoglycemic properties and suggests that the isolated compounds are potentially involved in this effect.
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Objective:To study the dynamic changes of the main active components in wine-processed Cuscuta chinensis with dif-ferent rocessing methods. Methods: An HPLC method was adopted for the content determination of chlorogenic acids, hyperoside, quercetin and kaempferol in C. chinensis and wine-processed C. chinensis with different baking temperature, baking time and amount of yellow wine. The chromatographic conditions were as follows: the detection wavelength was 360 nm, and methanol-0. 1% phosphoric acid was used as the mobile phase with gradient elution. Results:The wine processing system could increase the content of quercetin and kaempferol, while decrease the content of chlorogenic acids and hyperin. Conclusion: Different processing methods have certain effects on the main active components, which provide basis for the further study on the processing mechanism and quality control of wine-processed C. chinensis.
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Smallanthus sonchifolius (Poepp.) H. Rob. , Asteraceae, known as yacon, is an herb that is traditionally used for the treatment of diabetes in folk medicine. However, recent studies have demonstrated that this plant has other interesting properties such as anti-microbial and anti-inflammatory actions. Thus, the purpose of this study was to evaluate the topical anti-inflammatory property of different extracts prepared from yacon leaves and analyze the role of different chemical classes in this activity. Three yacon leaf extracts were obtained: aqueous extract, where chlorogenic acid derivatives and sesquiterpene lactones were detected; leaf rinse extract, rich in sesquiterpene lactones; and polar extract, rich in chlorogenic acid derivatives. All the extracts exhibited anti-edematogenic activity in vivo (aqueous extract: 25.9% edema inhibition at 0.50 mg/ear; polar extract: 42.7% inhibition at 0.25 mg/ear; and leaf rinse extract: 44.1% inhibition at 0.25 mg/ear). The leaf rinse extract furnished the best results regarding neutrophil migration inhibition, and NO, TNF-α and PGE2 inhibition. These data indicate that both sesquiterpene lactones and chlorogenic acid derivatives contribute to the anti-inflammatory action, although sesquiterpene lactones seem to have more pronounced effects. In conclusion, yacon leaf extracts, particularly the sesquiterpene lactone-rich extract, has potential use as topical anti-inflammatory agent.
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O café é a bebida mais consumida no Brasil e no mundo ocidental. O fato de ser uma bebida tão popular, aliado à sua importância econômica, explica o interesse por estudos sobre o café, desde a sua composição até seus efeitos na saúde humana. Dentre as diversas substâncias presentes na composição química do café, além dos nutrientes, destacam-se a cafeína, os diterpenos cafestol e kahweol e os ácidos clorogênicos, o que faz do café uma importante fonte dietética destes compostos. Muitos estudos têm verificado a influência de seus constituintes na saúde, principalmente a cafeína vs a elevação da pressão arterial; o cafestol e o kahweol vs a dislipidemia; e ácidos clorogênicos vs proteção cardiovascular, por suas propriedades antioxidantes. Este artigo tem como objetivo apresentar de forma sucinta a importância da bebida e sua composição química, os mecanismos fisiológicos envolvidos na elevação da pressão arterial e do colesterol sérico atribuíveis ao café, bem como estudos selecionados que verificaram a associação do consumo da bebida com estas doenças cardiovasculares.
Coffee is the most consumed beverage in the Western world, including Brazil. The fact that it is one the most popular beverages and its worldwide consumption and economic importance explain the interest for studies on coffee, from its composition to its effects on human health. In addition to the nutrients, its various components include caffeine, the diterpenes cafestol and kahweol, and chlorogenic acids, with coffee being an important dietary source of these compounds. Many studies have verified the association between its constituents and health, especially caffeine and high blood pressure, cafestol and kahweol and dyslipidemias, and chlorogenic acids and cardiovascular protection from their antioxidant properties. This article aims to succinctly present the importance and composition of the drink, the physiological mechanisms involved in the increased blood pressure and serum cholesterol attributed to coffee, and selected studies that verified the association between coffee consumption and these cardiovascular diseases.
Subject(s)
Humans , Caffeine , Caffeine/adverse effects , Caffeine/metabolism , Coffee/chemistry , Hypertension/prevention & controlABSTRACT
O processo de torração do café induz alterações físicas, químicas e sensoriais na matéria-prima, cuja intensidade e tipo dependem, principalmente, da composição química dos grãos e do tempo e temperatura utilizados na execução do mesmo. Este processo promove a degradação, formação e volatilização de vários compostos. Comercialmente, existem cafés torrados e moídos em diferentes pontos de torração, os quais originam bebidas com diferentes propriedades sensoriais e nutricionais. Os compostos trigonelina, ácidos clorogênicos e cafeína interferem no sabor e aroma do café. A trigonelina e os ácidos clorogênicos vêm sendo estudados também quanto ao aspecto nutricional, uma vez que esses compostos possuem ação benéfica à saúde. Esses compostos são solúveis em água quente, portanto, estarão presentes na bebida em função da sua estabilidade no processo de torração. Conduziu-se este trabalho, com o objetivo de avaliar as concentrações dos compostos trigonelina, ácidos clorogênicos e cafeína em cafés da espécie Coffea arabica L. classificados como bebida mole, dura e rio submetidos a três pontos de torração: claro, médio e escuro. As torrações mais acentuadas promoveram uma maior degradação de trigonelina e ácido 5-cafeoilquínico, enquanto que a torração clara promoveu degradação apenas para o ácido clorogênico, não interferindo nas concentrações de trigonelina. A degradação da cafeína não ocorreu em nenhum ponto de torração.
The roasting process of coffee induces sensorial, chemical and physical alterations in the raw material. The type and intensity of the process depend mainly on the chemical composition of the grains and on the time and temperature used. This process promotes the degradation, formation and volatilisation of several compounds. There are roast and ground coffees submitted to different roasting conditions available in the market, which give origin to beverages with different sensorial and nutritional properties. The compounds trigonelline, chlorogenic acids and caffeine interfere with the flavor of the coffee. The trigonelline and the chlorogenic acids were studied considering their nutritional aspect as well, since these compounds and"or their degradation products have a beneficial action to our health. These compounds are soluble in hot water therefore they will be present in the beverage depending on their stability through the roasting process. The aim of this work was to asses the concentrations of trigonelline, chlorogenic acids and caffeine in coffees of the species Coffea arabica, classified as soft, hard, and rio which were submitted to three roasting degrees: light, medium, and dark. The most intense roasting process generated a greater degradation of trigonelline and 5-caffeoilquinic (5-CQA) while the light roasting caused degradation just of the chlorogenic acid, not interfering with the trigonelline concentrations. Caffeine was not degraded at any roasting degree.