Quinic acid (QA) is an abundant natural compound from plant sources which may improve metabolic health. nylpropanoids and quinic acid in coffee plants, as shown in Fig. 1985;Ossipov et al. Acyl‐quinic acids (chlorogenic acids) are produced by many plants, including fruits, vegetables, and herbal remedies, with coffee and maté particularly rich dietary sources. However, little attention has been paid to its effects on pancreatic beta‐cell functions, which contribute to the control of metabolic health by lowering blood glucose. 1 (Campa et al., 2003).

Epidemiological and intervention studies suggest that they can reduce the risk of developing type 2 diabetes and cardiovascular disease. They are known commercially as Arabica cof-fee and as Robusta coffee. When chlorogenic acid reaches the colon, it is hydrolyzed by microbial esterases releasing caffeic and quinic acids. Soc. Shikimic Acid and Quinic Acid: Replacing Isolation from Plant Sources with Recombinant Microbial Biocatalysis. Departments of Chemistry and Chemical Engineering Michigan State University East Lansing, Michigan 48824-1322 . The on‐line coupled Separon SGX C18 and Polymer IEX H‐form column with mobile phase composed of sulphuric acid 9 mmol/L and methanol (95:5) at a flow rate 0.8 mL/min and spectrophotometric detection at 215 nm were used for the determination of quinic acid and shikimic acid. Quinic acid is a cyclitol, a cyclic polyol, and a cyclohexanecarboxylic acid.It is a colorless solid that can be extracted from plant sources. 1995; Marsh et al. Quinic acid is thought to act as a reserve compound for phenolic biosynthesis in some plant tissues, including fruits (Boudet et al. K. M. Draths; David R. Knop; J. W. Frost; View Author Information . However, it has been mostly studied as chlorogenic acid, an ester of caffeic and quinic acids. Strategies targeting beta‐cell signal transduction are a new approach for diabetes treatment. Any eukaryotic metabolite produced during a metabolic reaction in plants, the kingdom that include flowering plants, conifers and other gymnosperms. Scope: Quinic acid in its free form is broadly abundant in plants, and can accumulate in copious amounts in coffee, tea, and certain fruits. Chem. Am. 1999, 121, 7, 1603-1604. Limit of detection of quinic acid was 10 µg/mL and shikimic acid 0.43 µg/mL. C. arabica and C. canephora are two types of Coffea species used extensively in coffee bevera-ges. (via quinic acid) View more via ChEBI Ontology. Quinic acid is implicated in the perceived acidity of coffee. Cite this: J.