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Wichtige Dokumente
15029
Caftarinsäure
≥97.0%
Synonym(e):
2-Kaffeoyl-L-weinsäure
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About This Item
Empirische Formel (Hill-System):
C13H12O9
CAS-Nummer:
Molekulargewicht:
312.23
MDL-Nummer:
UNSPSC-Code:
12352106
PubChem Substanz-ID:
NACRES:
NA.25
Empfohlene Produkte
Qualitätsniveau
Assay
≥97.0%
Form
powder
Verunreinigungen
≤10% water
Anwendung(en)
metabolomics
vitamins, nutraceuticals, and natural products
Lagertemp.
2-8°C
SMILES String
O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O
InChI
1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1
InChIKey
SWGKAHCIOQPKFW-JTNORFRNSA-N
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Allgemeine Beschreibung
Cafteric acid (CFA) is a polyphenolic compound belonging to the hydroxycinnamic acids (HCAs) subgroup. It is a derivative of caffeic acid. Cafteric acid is mainly sourced from Echinacea purpurea.
Anwendung
Caftaric acid has been used:
- as a standard antioxidant to determine the antioxidant potential (AOP) of red wine using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay
- as an antioxidant together with sulfur dioxide (SO2) to measure the antioxidant potential of white wines using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu (FC) assays
- to evaluate the myelopoietic effect on bone marrow of rats treated with various Echinacea purpurea extracts
- to identify (poly)phenolic compounds in concord grape juice and their metabolites in human plasma and urine after juice consumption
Biochem./physiol. Wirkung
Caftaric acid exerts antioxidant and anti-inflammatory effects against indomethacin-induced gastric ulcers in rats. It also displays antimutagenicity properties.
Verpackung
Bottomless glass bottle. Contents are inside inserted fused cone.
Lagerklassenschlüssel
11 - Combustible Solids
WGK
WGK 3
Flammpunkt (°F)
Not applicable
Flammpunkt (°C)
Not applicable
Persönliche Schutzausrüstung
Eyeshields, Gloves, type N95 (US)
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Angelique Stalmach et al.
Journal of agricultural and food chemistry, 59(17), 9512-9522 (2011-08-05)
Analysis of Concord grape juice by HPLC with ESI-MS(n), PDA, and fluorescence detection resulted in the identification and quantification of 60 flavonoids and related phenolic compounds, which were present at an overall concentration of 1508 ± 31 μmol/L. A total
Helena Abramovič et al.
Food chemistry, 174, 147-153 (2014-12-23)
The reactivity of SO2 with the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and in Folin Ciocalteu (FC) assays was analysed under different experimental conditions. There was significantly higher reactivity between SO2 and DPPH in buffered methanol than in methanol alone. When DPPH and
Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery.
Veronica Vendramin et al.
Molecules (Basel, Switzerland), 26(4) (2021-03-07)
Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them, Echinacea purpurea is preferentially used
Xiaomeng Zhang et al.
Mutation research, 723(2), 182-189 (2011-05-24)
Our study demonstrated that the formation of DNA adducts in liver, lungs, colon and kidneys of mice given a carcinogenic heterocyclic amine, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) or 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), in the diet significantly decreased following the administration of the juice of Vitis
Laura Bertalanič et al.
Journal of agricultural and food chemistry, 60(50), 12282-12288 (2012-11-29)
Solvent composition has a large influence on measured antioxidant potential (AOP) of model polyphenols and red wines with 2,2-diphenyl-1-picrylhydrazyl (DPPH). We have shown that incorporation of aqueous buffer in the assay medium results in higher reactivity of catechin and caftaric
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