Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans

Abstract

Hydroxycinnamic acid derivatives of coffee beans were analyzed by three-dimensional HPLC. Thirteen peaks were detected at 320nm by a reversed-phase column and were categorized into 4 groups by UV-absorption sepectra. Eleven chlorogenic acids, caffeoyltryptophan, and a novel compound, p-coumaroyl-(L)-tryptophan, were identified by instrumental analyses.