122750
trans-Aconitic acid
98%
Synonym(s):
trans-Propene-1,2,3-tricarboxylic acid
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About This Item
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Quality Level
Assay
98%
form
solid
mp
190 °C (dec.) (lit.)
SMILES string
OC(=O)C\C(=C/C(O)=O)C(O)=O
InChI
1S/C6H6O6/c7-4(8)1-3(6(11)12)2-5(9)10/h1H,2H2,(H,7,8)(H,9,10)(H,11,12)/b3-1+
InChI key
GTZCVFVGUGFEME-HNQUOIGGSA-N
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General description
trans-Aconitic acid is inhibitor of the tricarboxylic acid cycle and was identified in range grasses.
trans-Aconitic acid is an antioxidant used in food and cosmetics preparation and also used as a plasticizer in the polymer industry.
trans-Aconitic acid is an antioxidant used in food and cosmetics preparation and also used as a plasticizer in the polymer industry.
Application
trans-Aconitic acid was used in synthesis of aconitate esters. It may be used for cross-linking polyvinyl alcohol film for preparing composite nanofiltration membranes.
Biochem/physiol Actions
Antimicrobial agent that blocks the transformation of Leishmania donovani amastigotes to prostigotes.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Certificates of Analysis (COA)
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Quantitation of trans-aconitic acid in different stages of the sugar-manufacturing process
Journal of Agricultural and Food Chemistry, 62, 8314-8831 (2014)
Science (New York, N.Y.), 150(3697), 766-767 (1965-11-05)
trans-Aconitate ion, an inhibitor of the tricarboxylic acid cycle, was identified in range grasses as trans-aconitic acid, which was isolated in crystalline form. It occurs in surprisingly high concentrations in early-season forage grasses. Dry-weight concentrations of trans-aconitate vary with season
Effect of Cross-Linking Agent Chemistry and Coating Conditions on Physical, Chemical and Separation Properties of PVA-PSf Composite Membranes.
Separation Science and Technology (2013)
Effect of catalytic conditions on the synthesis of new aconitate esters.
Industrial Crops and Products, 35(1), 203-210 (2012)
Contribution of trans-aconitic acid to DPPH scavenging ability in different media
Food Chemistry, 214, 447-452 (2017)
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