Chlorogenic and Caffeic Acids: Applications and Methods of Determination

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Abstract

Chlorogenic and caffeic acids are among the most common hydroxycinnamic acids. They are present in a variety of plants, including coffee, tea, and fruits. These compounds are the object of active research with a focus on their biological activity and potential applications in maintenance of human health. This review discusses the importance of caffeic and chlorogenic acids, their applications, and the methods of determination in various objects. The article focuses on the sources of these acids, their biological activity, and their impact on human health. It also discusses modern approaches to the analysis of the content of caffeic and chlorogenic acids in food products, beverages and medicines.

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About the authors

Tatiana D. Ksenofontova

MISiS National University of Science and Technology; Kurnakov Institute of General and Inorganic Chemistry of the Russian Academy of Sciences

Author for correspondence.
Email: Ksenofontovat@bk.ru
ORCID iD: 0009-0009-9605-2422

Postgraduate Student; Junior Researcher

Russian Federation, Moscow; Moscow

Vasilisa B. Baranovskaya

MISiS National University of Science and Technology; Kurnakov Institute of General and Inorganic Chemistry of the Russian Academy of Sciences

Email: baranovskaya@list.ru
ORCID iD: 0000-0002-0076-9990

Doctor of Chemical Sciences, Associate Professor at the Department of Certification and Analytical Control; Leading Researcher

Russian Federation, Moscow; Moscow

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2. Fig. 1. Caffeic (left) and chlorogenic (right) acids

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3. Fig. 2. Digitised images of HPTLC plates before (left) and after derivatisation (right); 1-4, 6-9, 11-13 - wine samples; 5 and 10 - standards; 14 - salicylic acid [22]

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4. Fig. 3. HPTLC of herbal extracts and polyphenol standards in mobile phase A (left) and B (right): 1 - apigenin; 2 - luteolin; 3 - rutin; 4 - caffeic acid; 5 - rosmarinic acid; 6 - chlorogenic acid; A - Dracocephalum moldavica; B - Lophanthus anisatus; C - Monarda fistulosa; D - Ocimum americanum; E - Satureja hortensis [23]

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5. Fig. 4. Silylation reaction of caffeic acid with BSTFA

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6. Fig. 5. Absorption spectrum in the ultraviolet region of a solution of caffeic acid in a mixture of ethanol : water in the proportion 40 : 60 [44]

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