LC-MSn study of the chemical transformations of hydroxycinnamates during yerba maté (Ilex paraguariensis) tea brewing

Marius Febi Matei; Rakesh Jaiswal; Maria A Patras; Nikolai Kuhnert

doi:10.1016/j.foodres.2016.10.017

LC-MSⁿ study of the chemical transformations of hydroxycinnamates during yerba maté (Ilex paraguariensis) tea brewing

Food Res Int. 2016 Dec:90:307-312. doi: 10.1016/j.foodres.2016.10.017. Epub 2016 Oct 12.

Authors

Marius Febi Matei¹, Rakesh Jaiswal², Maria A Patras¹, Nikolai Kuhnert³

Affiliations

¹ School of Engineering and Science, Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
² School of Engineering and Science, Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. Electronic address: r.jaiswal@jacobs-university.de.
³ School of Engineering and Science, Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. Electronic address: n.kuhnert@jacobs-university.de.

PMID: 29195886
DOI: 10.1016/j.foodres.2016.10.017

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-MSⁿ 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.

Keywords: Caffeoylglucoses; Chlorogenic acids; Hydroxycinnamates; Ilex paraguariensis brewing; LC-MS(n); Shikimates; Water addition; Yerba maté.