This study presents unpublished data on the chlorogenic acid and caffeic acid content in
fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were …

This study presents data about the presence and the content of chlorogenic acids and
caffeic acid in vegetables. The amounts of six chlorogenic acids (3-caffeoylquinic (3-CQA), 4 …

This study analysed 100 plants employed in Brazil as ingredients to infusions for their caffeic
acid, 3-caffeoylquinic acid (3-CQA), 4-caffeoylquinic acid (4-CQA), 5-caffeoylquinic acid (5 …

This work investigates the content of feruloylquinic (FQA), caffeoylquinic (CQA) and
dicaffeoylquinic (diCQA) acids in the peel, pulp and seed of 22 tropical fruits from Brazil. 3 …

Twelve commercial brewed coffees (seven regular and five decaffeinated) were analyzed for
chlorogenic acids (CGA) and caffeine by HPLC. Their pH and UV–Vis absorbances were …

Coffee is the most consumed beverage in the world and a significant source of phenolic
compounds, particularly chlorogenic acids (CGA). During coffee roasting, some CGA are …

The contents of caffeine and 5-caffeoylquinic acid (5 cqa) in three yerba maté beverages
(chimarrão, tererê and maté tea) were determined in this study. Analyses were performed by …

An HPLC method has been developed which allowed the determination of mono‐and
dicaffeoylquinic acids (CQA and di‐CQA), corresponding lactones (CQL) and feruloylquinic …

Total chlorogenic acids of nine isomers from seven commercial green and roasted coffee
beans ranged from 34.43±1.50 to 41.64±3.28 mg/g and from 2.05±0.07 to 7.07±0.16 mg/g …

Ilex paraguariensis (maté) is one of the best sources of chlorogenic acids (CGA) in nature.
When leaves are toasted, some isomers are partly transformed into 1, 5-γ-quinolactones …