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

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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2-pages manuscript _electronic version_final.pdf (338.21 Ko)

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Soumis le : mercredi 25 août 2021-17:27:00

Dernière modification le : mercredi 22 avril 2026-14:58:20

Archivage à long terme le : vendredi 26 novembre 2021-20:04:02

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hal-03326262 , version 1 (25-08-2021)

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HAL Id : hal-03326262 , version 1

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Claudia Mariana 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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