Kojic acid

Kojic acid
Names
	IUPAC name 5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one
	Other names Kojic acid, 5-Hydroxy-2-(hydroxymethyl)-4-pyrone, 2-Hydroxymethyl-5-hydroxy-γ-pyrone
Identifiers
CAS Number	501-30-4 ;
3D model (JSmol)	Interactive image;
ECHA InfoCard	100.007.203
EC Number	207-922-4;
PubChem CID	3840;
RTECS number	UQ0875000;
CompTox Dashboard (EPA)	DTXSID2040236 ;
	InChI InChI=1/C6H6O4/c7-2-4-1-5(8)6(9)3-10-4/h1,3,7,9H,2H2;
	SMILES C1=C(OC=C(C1=O)O)CO;
Properties
Chemical formula	C6H6O4
Molar mass	142.11 g/mol
Appearance	Tan powder
Melting point	152 - 155 °C
Solubility in water	Soluble
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Kojic acid (C₆H₆O₄; 5-hydroxy-2-(hydroxymethyl)-4-pyrone) is a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.^{[citation needed]} It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances. It is used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors, and in cosmetics to lighten skin. Kojic acid also has antibacterial and antifungal properties.

It is also used in skin diseases like melasma^[1]^[2].

External links

References

Yabuta T (1924). "The constitution of kojic acid, a gamma-pyrone derivative formed by Aspergillus oryzae from carbohydrates". Journal of the Chemical Society. 125: 575–587.

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[1] ttp://www.laroche-posay.us/_us/_en/about/popup_mag_cover.aspx?topiccode=Press_52

[2] ttp://www.aad.org/public/publications/pamphlets/common_melasma.html

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