4-Hydroxyphenylacetic acid

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4-Hydroxyphenylacetic acid
Chemical structure of 4-hydroxyphenylacetic acid
IUPAC name
2-(4-Hydroxyphenyl)acetic acid
Other names
p-Hydroxyphenylacetic acid
3D model (JSmol)
ECHA InfoCard 100.005.321
EC Number 205-851-3
Molar mass 152.15 g·mol−1
Appearance Beige powder
Melting point 150 °C (302 °F; 423 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

4-Hydroxyphenylacetic acid is a chemical compound found in olive oil[1] and beer.[2] In industry the chemical is an intermediate used to synthesize atenolol[3] and 3,4-dihydroxyphenylacetic acid.[4]


4-Hydroxyphenylacetic acid is obtained by reducing 4-hydroxymandelic acid with elemental phosphorus and iodine.[3]


  1. ^ Papadopoulos, George; Boskou, Dimitrios (1991). "Antioxidant effect of natural phenols on olive oil". Journal of the American Oil Chemists Society. 68 (9): 669. doi:10.1007/BF02662292. 
  2. ^ Determination of free and bound phenolic acids in beer. M. Nardini and A. Ghiselli, Food Chemistry, January 2004, Volume 84, Issue 1, Pages 137–143, doi:10.1016/S0308-8146(03)00257-7
  3. ^ a b Mattioda, Georges; Christidis, Yani (2000). "Glyoxylic Acid". Ullmann's Encyclopedia of Industrial Chemistry: pg. 2. doi:10.1002/14356007.a12_495. Retrieved 27 December 2013. 
  4. ^ Sutton, Peter; Whittall, John (2012). Practical Methods for Biocatalysis and Biotransformations 2. Chichester, West Sussex: John Wiley & Sons, Ltd. pp. 150–153. ISBN 9781119991397.