Isolation and Identification of β-Glucogallin, Coumaroyl Quinic Acid Derivative, and Flavonol Triglycosides as Antioxidants from Green Tea

2020 ◽  
Vol 26 (2) ◽  
pp. 57-65
Author(s):  
Eu-Jin Ban ◽  
Ju-Hyung Kim ◽  
So-Jin Lee ◽  
Dong-Jun Lee ◽  
Jae-Hak Moon ◽  
...  
Keyword(s):  
Green Tea ◽  
Acid Derivative ◽  
Quinic Acid ◽  
Isolation And Identification

scholarly journals The quinic acid derivative KZ-41 prevents glucose-induced caspase-3 activation in retinal endothelial cells through an IGF-1 receptor dependent mechanism

PLoS ONE ◽  
2017 ◽  
Vol 12 (8) ◽  
pp. e0180808 ◽  
Author(s):  
Hui He ◽  
Rebecca L. Weir ◽  
Jordan J. Toutounchian ◽  
Jayaprakash Pagadala ◽  
Jena J. Steinle ◽  
...  
Keyword(s):  
Endothelial Cells ◽  
Acid Derivative ◽  
Caspase 3 ◽  
Quinic Acid ◽  
Retinal Endothelial Cells ◽  
Dependent Mechanism

scholarly journals Chemical studies on tea by FT-NMR spectroscopy. Part I. Isolation and identification of (-)-quinic acid as an unidentified major tea-component.

1986 ◽  
Vol 50 (7) ◽  
pp. 1919-1921 ◽  
Author(s):  
Kanzo SAKATA ◽  
Shigehiko SAKURABA ◽  
Akihito YAGI ◽  
Kazuo INA ◽  
Toshio KARA ◽  
...  
Keyword(s):  
Nmr Spectroscopy ◽  
Quinic Acid ◽  
Isolation And Identification ◽  
Chemical Studies

Effects of phenolic compounds on the heat stability of milk and concentrated milk

1999 ◽  
Vol 66 (3) ◽  
pp. 399-407 ◽  
Author(s):  
JOHN E. O'CONNELL ◽  
PATRICK F. FOX
Keyword(s):  
Phenolic Compounds ◽  
Green Tea ◽  
Skim Milk ◽  
Epigallocatechin Gallate ◽  
Quinic Acid ◽  
Heat Stability ◽  
Green Tea Polyphenols ◽  
Epicatechin Gallate ◽  
Ph Profile ◽  
Concentrated Milk

A methanol extract of green tea was fractionated on Sephadex LH-20. The compounds eluted were identified by thin layer chromatography as catechin–epicatechin, gallocatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. When added to milk at 2·0 g/l, these polyphenols, apart from the catechin–epicatechin mixture, increased the heat stability of skim milk, particularly in the region of the minimum (pH 6·8–7·1). When added at 0·4 g/l, green tea polyphenols also increased the heat stability of concentrated milk. The effects of other phenolic compounds on the heat stability of milk were also examined. Chlorogenic acid, guaiacol, thymol, vanillin, butylene hydroxyanisole, propyl gallate and butylene hydroxytoluene did not affect the heat stability of milk or concentrated milk. Quinic acid markedly reduced the heat stability of skim milk. Pyrogallol, catechol, tannic acid, ellagic acid, phloroglucinol and gallate converted a type A heat coagulation time–pH profile to a type B profile. Ferulic acid and vanillic acid increased heat stability in the region of the maximum, with little effect on the minimum, and stability did not recover at pH values on the alkaline side of the minimum. Caffeic acid increased the heat stability of milk while the related non-phenolic compounds 2,5-dimethoxycinnamic acid and 3,4-dimethoxycinnamic acid had no effect.

Isolation and Identification of ( – ) - Quinic Acid as an Unidentified Major Tea-component

1986 ◽  
Vol 50 (7) ◽  
pp. 1919-1921
Author(s):  
Kanzo Sakata ◽  
Shigehiko Sakuraba ◽  
Akihito Yagi ◽  
Kazuo Ina ◽  
Toshio Hara ◽  
...  
Keyword(s):  
Quinic Acid ◽  
Isolation And Identification

A new quinic acid derivative with α-glucosidase inhibitory activity from the fruit of Gardenia jasminoides J.Ellis

2021 ◽  
pp. 1-7
Author(s):  
Xu Chen ◽  
Yan-gang Cao ◽  
Ying-Jie Ren ◽  
Meng-Na Wang ◽  
Yan-Ling Liu ◽  
...  
Keyword(s):  
Acid Derivative ◽  
Inhibitory Activity ◽  
Quinic Acid ◽  
Gardenia Jasminoides
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