Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden

Journal of the Science of Food and AgricultureVolume 79, Issue 3 p. 362-372 Review Chlorogenic acids and other cinnamates – nature, occurrence and dietary burden† Michael N Clifford, Corresponding Author Michael N Clifford Food Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, Surrey, GU2 5XH, UKFood Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, Surrey, GU2 5XH, UKSearch for more papers by this author Michael N Clifford, Corresponding Author Michael N Clifford Food Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, Surrey, GU2 5XH, UKFood Safety Research Group, School of Biological Sciences, University of Surrey, Guildford, Surrey, GU2 5XH, UKSearch for more papers by this author First published: 11 May 1999 https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<362::AID-JSFA256>3.0.CO;2-DCitations: 883 † Based on a paper presented at Ferulate '98, IFR, Norwich, 8–11 July 1998. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract This review defines the range of forms in which cinnamates (p-coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and (iii) transformation products formed during processing. Cinnamate derivatives which would not release cinnamic acid by hydrolysis are excluded. The quantitative data are reviewed concisely and attention is drawn to certain shortcomings, in particular a complete absence of data for certain commodities (breakfast cereals, baked goods, tomato products and nuts) and minimal data for pulses, legumes and processed or cooked foods. In addition, more data are required for the edible portion of modern varieties. By extrapolating from such data as are available the important source(s) (i) of individual cinnamates (regardless of the conjugate type) and (ii) of each major class of conjugate, have been identified as follows: (i) Cinnamates: caffeic acid: coffee beverage, blueberries, apples, ciders; p-coumaric acid: spinach, sugar beet fibre, cereal brans; ferulic acid: coffee beverage, citrus juices, sugar beet fibre, cereal brans; sinapic acid: broccoli, kale, other leafy brassicas, citrus juices. (ii) Conjugates: caffeoylquinic acids: coffee beverage, blueberries, apples, ciders; p-coumaroylquinic acids: sweet cherries; feruloylquinic acids: coffee beverage; tartaric conjugates: spinach, lettuce, grapes and wines; malic conjugates: lettuce, spinach, possibly legumes; rosmarinic acid: culinary herbs, mixed herbs, possibly stuffings; cell wall conjugates: spinach, sugar beet fibre, cereal brans. It seems likely that the UK population will fall into several categories depending on (i) their consumption of coffee, (ii) their consumption of bran, and (iii) their consumption of citrus. Those who drink several cups of coffee per day augmented by bran and citrus might easily ingest 500–800 mg cinnamates (or even 1 g for the greatest coffee ingest consumption) whereas those who eschew all these and take little fresh fruit or vegetables might struggle to consume 25 mg. © 1999 Society of Chemical Industry Citing Literature Volume79, Issue3Special Issue: Proceedings from Ferulate '981 March 1999Pages 362-372 RelatedInformation