Monitoring the changes of 5-caffeoylquinic acid during its reaction with ABTS cation radicals by LC-MS

Abstract

Reactive oxygen species including free radicals are responsible for noxious changes in living organisms which can be associated with many diseases for e.g. cardiovascular, neurodegenerative, and inflammatory diseases or cancer. In the struggle against free radicals the organism is supported by antioxidants. As they are often provided by nature, they can be considered safe. 5-Caffeoylquinic acid is one of main chlorogenic acids found in vegetables and fruits. The main objective of the presented article was monitoring the changes of 5-caffeoylquinic acid during the reaction with colorful radicals. The experiments were conducted at different molar ratios of radicals to antioxidant using liquid chromatography–mass spectrometry. Irrespective of the applied molar ratios, the obtained results proved that the antioxidant takes part in the reaction for three days. Additionally, during the radical neutralization the formation of semiquinones and/or quinones, methoxy adduct of caffeoylquinic acid, and quinones adduct with methanol was observed.