Development of Free Radical Products during the Greening Reaction of Caffeic Acid Esters (or Chlorogenic Acid) and a Primary Amino Compound.

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  • NAMIKI Mitsuo
    Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture Current address: Nagoya University
  • YABUTA Goro
    Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • KOIZUMI Yukimichi
    Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • YANO Midori
    Teikyo College

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ESR spectra were measured directly on a marked greening reaction mixture of Et-caffeate and a primary amino compound in alkali solution under aeration. A clear hyperfine structure was commonly detected early in the greening reaction with different amino compounds. Its hyperfine spectrum split into seven peaks was analyzed and found to be due to the oxidized free radical product of the Et-caffeate using an authentic sample system. Another type of hyperfine ESR spectrum was observed later in the reaction, and was altered with different amino compounds. The hyperfine structure for n-butylamine split into 12 lines. The latter type of free radical products were assumed to be a semiquinone type radical compounds of the trihydroxy benzacridine derivative, which was identified as the principal structure of the green and yellow pigments formed by this greening reaction system. A formation mechanism of the green pigment and related products involving these free radical products is proposed.

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