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Safety Information

935565

Sigma-Aldrich

4-O-p-Coumaroylquinic acid

Synonym(s):

(1α,3R,4α,5R)-1,3,5-Trihydroxy-4-[[3-(4-hydroxyphenyl)-1-oxo-2-propen-1-yl]oxy]cyclohexanecarboxylic acid, 4-Coumaroylquinic acid, Cyclohexanecarboxylic acid, 1,3,5-trihydroxy-4-[[3-(4-hydroxyphenyl)-1-oxo-2-propenyl]oxy]-, (1α,3R,4α,5R)-, Cyclohexanecarboxylic acid, 1,3,5-trihydroxy-4-[[3-(4-hydroxyphenyl)-1-oxo-2-propenyl]oxy]-, [1R-(1α,3α,4α,5β)]-

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About This Item

Empirical Formula (Hill Notation):
C16H18O8
CAS Number:
Molecular Weight:
338.31
UNSPSC Code:
12352201
NACRES:
NA.21

form

solid

Quality Level

bp

641.9 °C

density

1.55 g/cm3

storage temp.

2-8°C

SMILES string

[C@@]1(C[C@H]([C@H]([C@@H](C1)O)OC(=O)/C=C/c1ccc(cc1)O)O)(O)C(=O)O

InChI

InChI=1S/C16H18O8/c17-10-4-1-9(2-5-10)3-6-13(20)24-14-11(18)7-16(23,15(21)22)8-12(14)19/h1-6,11-12,14,17-19,23H,7-8H2,(H,21,22)/b6-3+/t11-,12-,14-,16-/m1/s1

Application

4-p-Coumaroylquinic acid has garnered attention in pharmaceutical and nutraceutical industries due to its potential therapeutic applications.

Features and Benefits

4-p-Coumaroylquinic acid is a natural phenolic compound that belongs to the class of hydroxycinnamic acid derivatives. It is characterized by the presence of a coumaric acid moiety attached to the quinic acid backbone via an ester linkage. This compound is commonly found in various plant sources, including fruits, vegetables, and coffee, and exhibits antioxidant, anti-inflammatory, and antimicrobial properties.

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

JAN Code

935565-250MG:
935565-BULK:
935565-VAR:
935565-50MG:


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Chlorogenic acid and coffee prevent hypoxia-induced retinal degeneration
Jang H, et al.
Journal of Agricultural and Food Chemistry, 62, 182-191 (2013)

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