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Issue 1, 2011
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Identification and characterization of five new classes of chlorogenic acids in burdock (Arctium lappa L.) roots by liquid chromatography/tandem mass spectrometry

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Abstract

Burdock (Arcticum lappa L.) roots are used in folk medicine and also as a vegetable in Asian countries especially Japan, Korea, and Thailand. We have used LC-MSn (n = 2–4) to detect and characterize in burdock roots 15 quantitatively minor fumaric, succinic, and malic acid-containing chlorogenic acids, 11 of them not previously reported in nature. These comprise 3-succinoyl-4,5-dicaffeoyl or 1-succinoyl-3,4-dicaffeoylquinic acid, 1,5-dicaffeoyl-3-succinoylquinic acid, 1,5-dicaffeoyl-4-succinoylquinic acid, and 3,4-dicaffeoyl-5-succinoylquinic acid (Mr 616); 1,3-dicaffeoyl-5-fumaroylquinic acid and 1,5-dicaffeoyl-4-fumaroylquinic acid (Mr 614); 1,5-dicaffeoyl-3-maloylquinic acid, 1,4-dicaffeoyl-3-maloylquinic acid, and 1,5-dicaffeoyl-4-maloylquinic acid (Mr 632); 1,3,5-tricaffeoyl-4-succinoylquinic acid (Mr 778); 1,5-dicaffeoyl-3,4-disuccinoylquinic acid (Mr 716); 1,5-dicaffeoyl-3-fumaroyl-4-succinoylquinic acid and 1-fumaroyl-3,5-dicaffeoyl-4-succinoylquinic acid (Mr 714); dicaffeoyl-dimaloylquinic acid (Mr 748); and 1,5-dicaffeoyl-3-succinoyl-4-dimaloylquinic acid (Mr 732). All the structures have been assigned on the basis of LC-MSn patterns of fragmentation, relative hydrophobicity, and analogy of fragmentation patterns if compared to caffeoylquinic acids.

Graphical abstract: Identification and characterization of five new classes of chlorogenic acids in burdock (Arctium lappa L.) roots by liquid chromatography/tandem mass spectrometry

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Publication details

The article was received on 20 Aug 2010, accepted on 09 Nov 2010 and first published on 06 Dec 2010


Article type: Paper
DOI: 10.1039/C0FO00125B
Citation: Food Funct., 2011,2, 63-71
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    Identification and characterization of five new classes of chlorogenic acids in burdock (Arctium lappa L.) roots by liquid chromatography/tandem mass spectrometry

    R. Jaiswal and N. Kuhnert, Food Funct., 2011, 2, 63
    DOI: 10.1039/C0FO00125B

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