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60018

Supelco

Caffeic acid

matrix substance for MALDI-MS, ≥99.0% (HPLC)

Sinónimos:

3,4-Dihydroxybenzeneacrylic acid, 3,4-Dihydroxycinnamic acid, 3-(3,4-Dihydroxyphenyl)-2-propenoic acid

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About This Item

Fórmula lineal:
(HO)2C6H3CH=CHCO2H
Número de CAS:
331-39-5
Peso molecular:
180.16
Beilstein:
1954563
Número CE:
206-361-2
Número MDL:
MFCD00004392
Código UNSPSC:
12000000
ID de la sustancia en PubChem:
329758737
NACRES:
NA.21

grado

matrix substance for MALDI-MS

Nivel de calidad

100

Ensayo

≥99.0% (HPLC)

Formulario

powder

clases químicas de analitos

peptides, proteins

técnicas

MALDI-MS: suitable

color

slightly beige

mp

211-213 °C (dec.) (lit.)

trazas de catión

Ba: ≤5 mg/kg
Ca: ≤20 mg/kg
Cd: ≤5 mg/kg
Co: ≤5 mg/kg
Cr: ≤5 mg/kg
Cu: ≤5 mg/kg
Fe: ≤20 mg/kg
K: ≤50 mg/kg
Mg: ≤5 mg/kg
Mn: ≤5 mg/kg
Na: ≤50 mg/kg
Ni: ≤20 mg/kg
Pb: ≤5 mg/kg
Zn: ≤5 mg/kg

idoneidad

in accordance for UV test

cadena SMILES

OC(=O)\C=C\c1ccc(O)c(O)c1

InChI

1S/C9H8O4/c10-7-3-1-6(5-8(7)11)2-4-9(12)13/h1-5,10-11H,(H,12,13)/b4-2+

Clave InChI

QAIPRVGONGVQAS-DUXPYHPUSA-N

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Descripción general

Caffeic acid is an antioxidant and the major hydroxycinnamic acid present in wine. It contains a catechol group with an α,β-unsaturated carboxylic acid chain with hepatoprotective properties.

Aplicación

Caffeic acid may be used as an electrocatalysis mediator in voltammetric determination of cysteamine (CA) in an aqueous buffer solution.

Acciones bioquímicas o fisiológicas

A natural dietary phenolic compound found in plants that is an anti-oxidant. Inhibits the synthesis of leukotrienes that are involved in immunoregulation, inflammation and allergy. Inhibits Cu2+-induced LDL oxidation.
Anti-oxidant phenolic compound found in plants; Inhibits the synthesis of leukotrienes.

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Pictogramas

Health hazard
GHS08

Palabra de señalización

Warning

Frases de peligro

H351

Consejos de prudencia

P280

Clasificaciones de peligro

Carc. 2

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 3

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°C)

Not applicable

Equipo de protección personal

Eyeshields, Gloves, type P3 (EN 143) respirator cartridges

Elija entre una de las versiones más recientes:

Certificados de análisis (COA)

Lot/Batch Number
BCCL6995
BCCG7577
BCBW7239
BCBV1027
BCBT6995

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Si necesita una versión concreta, puede buscar un certificado específico por el número de lote.

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Caffeic acid phenethyl ester ≥97% (HPLC), powder

Sigma-Aldrich

C8221

Caffeic acid phenethyl ester

2,4-Dihydroxycinnamic acid 97%

Sigma-Aldrich

663158

2,4-Dihydroxycinnamic acid

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Journal of Applied Toxicology, 21(6), 527-531 (2001)
Electrocatalytic determination of cysteamine using multiwall carbon nanotube paste electrode in the presence of 3, 4-dihydroxycinnamic acid as a homogeneous mediator.
Keyvanfard M, et al.
Journal of the Brazilian Chemical Society, 24(1), 32-39 (2013)
Antioxidant activity of caffeic acid (3, 4-dihydroxycinnamic acid).
Gulcin I.
Toxicology, 217(2-3), 213-220 (2006)
Ren-Wang Jiang et al.
Current medicinal chemistry, 12(2), 237-246 (2005-01-11)
Caffeic acid (3,4-dihydroxycinnamic acid), one of the most common phenolic acids, frequently occurs in fruits, grains and dietary supplements for human consumption as simple esters with quinic acid or saccharides, and are also found in traditional Chinese herbs. Caffeic acid
Jun Liu et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 51, 310-316 (2012-10-27)
The antioxidant activities of ethanolic extract from edible mushroom Agaricus bisporus (A. bisporus) were evaluated by various methods in vitro and in vivo. In antioxidant assays in vitro, ethanolic extract of A. bisporus was found to have strong reducing power
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Protocolos

HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)

HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)

HPLC Analysis of Flavonoids on Ascentis® RP-Amide

Protocol for HPLC Analysis of Flavonoids on Ascentis® RP-Amide

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