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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

Abstract : 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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https://hal.inrae.fr/hal-03326262
Contributor : Sylvain Guyot <>
Submitted on : Wednesday, August 25, 2021 - 5:27:00 PM
Last modification on : Wednesday, September 8, 2021 - 3:04:57 AM

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Claudia Castillo Fraire, Pascal Poupard, Sophie Guilois-Dubois, Erika Salas, Susana Soares, et al.. 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. ICP2020 XXX International Conference on Polyphenols, Jul 2021, Turku, Finland. ⟨hal-03326262⟩

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