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
Résumé
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.
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