Vanillic acid
| Vanillic acid[1] | |
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4-Hydroxy-3-methoxybenzoic acid |
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Other names
4-Hydroxy-m-anisic acid, Vanillate |
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| Identifiers | |
| CAS number | 121-34-6  |
| PubChem | 8468 |
| ChemSpider | 8155 |
| ChEBI | CHEBI:30816 |
| ChEMBL | CHEMBL120568 |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C8H8O4 |
| Molar mass | 168.14 g/mol |
| Appearance | White to light yellow powder or crystals |
| Melting point |
210–213 °C |
| Hazards | |
| NFPA 704 |
 0
1
0
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 (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid.[2][3]
[edit] Occurrence in nature
The highest amount of vanillic acid in plants known so far is found in the root of Angelica sinensis,[4], a herb indigenous to China, which is used in traditional Chinese medicine.
Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), is rich in vanillic acid (1,616 +/- 94 mg/kg).[5]
[edit] Metabolism
Vanillic acid is one of the main catechins metabolites found in humans after consumption of green tea infusions.[6]
[edit] References
- ^ "Vanillic acid (4-hydroxy-3-methoxybenzoic acid)". chemicalland21.com. http://chemicalland21.com/lifescience/foco/VANILLIC%20ACID.htm. Retrieved 2009-01-28.
- ^ Lesage-Meessen L, Delattre M, Haon M, Thibault JF, Ceccaldi BC, Brunerie P, Asther M (October 1996). "A two-step bioconversion process for vanillin production from ferulic acid combining Aspergillus niger and Pycnoporus cinnabarinus". J. Biotechnol. 50 (2–3): 107–13. doi:10.1016/0168-1656(96)01552-0. PMID 8987621.
- ^ Civolani C, Barghini P, Roncetti AR, Ruzzi M, Schiesser A (June 2000). "Bioconversion of ferulic acid into vanillic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BF13". Appl. Environ. Microbiol. 66 (6): 2311–7. doi:10.1128/AEM.66.6.2311-2317.2000. PMC 110519. PMID 10831404. http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pmcentrez&artid=110519.
- ^ Duke, JA (1992). Handbook of phytochemical constituents of GRAS herbs and other economic plants. CRC Press, 999 edition. ISBN 978-0849338656. http://www.ars-grin.gov/cgi-bin/duke/chemical.pl?VANILICACID.
- ^ Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST (Jun 2008). "Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpe oleracea Mart.)". J Agric Food Chem 56 (12): 4631–6. doi:10.1021/jf800161u. PMID 18522407.
- ^ Catechin metabolites after intake of green tea infusions. P. G. Pietta, P. Simonetti, C. Gardana, A. Brusamolino, P. Morazzoni and E. Bombardelli, BioFactors, 1998, Volume 8, Issue 1-2, pp. 111–118,doi:10.1002/biof.5520080119
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