Vanillic acid
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| Names | |||
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| IUPAC name
4-Hydroxy-3-methoxybenzoic acid
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| Other names
4-Hydroxy-m-anisic acid, Vanillate
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| Identifiers | |||
121-34-6  |
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| ChEBI | CHEBI:30816 |
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| ChEMBL | ChEMBL120568 |
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| ChemSpider | 8155 |
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| Jmol 3D model | Interactive image | ||
| PubChem | 8468 | ||
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| Properties | |||
| C8H8O4 | |||
| Molar mass | 168.14 g/mol | ||
| Appearance | White to light yellow powder or crystals | ||
| Melting point | 210 to 213 °C (410 to 415 °F; 483 to 486 K) | ||
| Vapor pressure | {{{value}}} | ||
| Related compounds | |||
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Related compounds
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Vanillin, vanillyl alcohol | ||
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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 | |||
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]
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.
Occurrences in food
Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), is rich in vanillic acid (1,616 ± 94 mg/kg).[5]
It is one of the main natural phenols in argan oil.[6]
It is also found in wine and vinegar.[7]
Metabolism
Vanillic acid is one of the main catechins metabolites found in humans after consumption of green tea infusions.[8]
References
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- ↑ Phenols and Polyphenols from Argania spinosa. Z. Charrouf and D. Guillaume, American Journal of Food Technology, 2007, 2, pp. 679–683, doi:10.3923/ajft.2007.679.683
- ↑ Analysis of polyphenolic compounds of different vinegar samples. Miguel Carrero Gálvez, Carmelo García Barroso and Juan Antonio Pérez-Bustamante, Zeitschrift für Lebensmitteluntersuhung und -Forschung A, Volume 199, Number 1, pp. 29–31, doi:10.1007/BF01192948
- ↑ 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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