43412

Supelco

(+)-Catechin

analytical standard

Synonym(s):
(+)-Cyanidanol, D-Catechin
Empirical Formula (Hill Notation):
C15H14O6
CAS Number:
Molecular Weight:
290.27
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.24

Quality Level

grade

analytical standard

assay

≥99.0% (HPLC)

form

neat

shelf life

limited shelf life, expiry date on the label

application(s)

HPLC: suitable
gas chromatography (GC): suitable

Featured Industry

Food and Beverages

format

neat

storage temp.

2-8°C

SMILES string

O[C@H]1Cc2c(O)cc(O)cc2O[C@@H]1c3ccc(O)c(O)c3

InChI

1S/C15H14O6/c16-8-4-11(18)9-6-13(20)15(21-14(9)5-8)7-1-2-10(17)12(19)3-7/h1-5,13,15-20H,6H2/t13-,15+/m0/s1

InChI key

PFTAWBLQPZVEMU-DZGCQCFKSA-N

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General description

(+)-Catechin is an important beneficial compound, belonging to the flavonoid class, which is present abundantly in red wine.

Application

(+)-Catechin has been used as standard for ultraviolet-visible (UV) spectrophotometric measurements used, in the determination of antioxidant capacity of equimolar concentrations of (+)-catechins in selected wines like red wine.
(+)-Catechin is an important beneficial compound, belonging to the flavonoid class, which is present abundantly in red wine.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

hazcat

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

storage_class_code

11 - Combustible Solids

WGK Germany

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificate of Analysis

Certificate of Origin

Catechin contents of foods commonly consumed in The Netherlands. 1. Fruits, vegetables, staple foods, and processed foods
Arts.W.C.I, et al.
Journal of Agricultural and Food Chemistry, 48, 1746-1751 (2000)
(+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine
Bell RCJ, et al
American Journal of Clinical Nutrition, 71, 103-108 (2000)
Catechin contents of foods commonly consumed in The Netherlands. 1. Fruits, vegetables, staple foods, and processed foods
Arts.W.C.I, et al.
Journal of Agricultural and Food Chemistry, 48(5), 1746-1751 (2000)
Antioxidant effectiveness of selected wines in comparison with (+)-catechin
Katalinic. V, et al.
Food Chemistry, 86, 593-600 (2004)
R Hursel et al.
Obesity reviews : an official journal of the International Association for the Study of Obesity, 12(7), e573-e581 (2011-03-04)
Different outcomes of the effect of catechin-caffeine mixtures and caffeine-only supplementation on energy expenditure and fat oxidation have been reported in short-term studies. Therefore, a meta-analysis was conducted to elucidate whether catechin-caffeine mixtures and caffeine-only supplementation indeed increase thermogenesis and...
Protocols
HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)
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Coumaric acid; Quercitrin; Myricetin; Quercetin
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