AI Article Synopsis
- Yerba maté is a widely consumed beverage in South America known for various health benefits.
- This study utilized advanced HPLC-ESI-MS techniques to identify hydroxycinnamates and their derivatives created during yerba maté brewing.
- Researchers found that water can hydroxylate hydroxycinnamates, leading to the formation of certain derivatives, as well as the emergence of isomers that align with existing data.
Article Abstract
Yerba maté is one of the most popular beverages in South American countries and its consumption is associated with a wide array of health effects. In this study, we used advanced HPLC-ESI-MS and HPLC-ESI-HRMS methods for the identification and characterization of hydroxycinnamates and their derivatives formed during the brewing process of yerba maté. We report on the hydroxylation of the hydroxycinnamates cinnamoyl substituent by conjugate addition of water to form 3-hydroxy-dihydrocinnamic acid derivatives using a series of model compounds, including caffeoylglucoses, dicaffeoylquinic acids, methyl caffeoylquinate and mono caffeoylquinic acids. The regiochemistry of conjugate addition was determined by targeted tandem MS experiments performed on authentic standards. It was interesting to note that hydroxylation of hydroxycinnamates produced cis and acyl-migration isomers, which is in line with previously reported data.
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| http://dx.doi.org/10.1016/j.foodres.2016.10.017 | DOI Listing |
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