15029
Caftaric acid
≥97.0%
Synonym(s):
2-Caffeoyl-L-tartaric acid
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About This Item
Empirical Formula (Hill Notation):
C13H12O9
CAS Number:
Molecular Weight:
312.23
NACRES:
NA.25
PubChem Substance ID:
UNSPSC Code:
12352106
MDL number:
Quality Level
assay
≥97.0%
form
powder
impurities
≤10% water
application(s)
metabolomics
vitamins, nutraceuticals, and natural products
storage temp.
2-8°C
SMILES string
O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O
InChI
1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1
InChI key
SWGKAHCIOQPKFW-JTNORFRNSA-N
General description
Cafteric acid (CFA) is a polyphenolic compound belonging to the hydroxycinnamic acids (HCAs) subgroup. It is a derivative of caffeic acid. Cafteric acid is mainly sourced from Echinacea purpurea.
Application
Caftaric acid has been used:
- as a standard antioxidant to determine the antioxidant potential (AOP) of red wine using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay
- as an antioxidant together with sulfur dioxide (SO2) to measure the antioxidant potential of white wines using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu (FC) assays
- to evaluate the myelopoietic effect on bone marrow of rats treated with various Echinacea purpurea extracts
- to identify (poly)phenolic compounds in concord grape juice and their metabolites in human plasma and urine after juice consumption
Biochem/physiol Actions
Caftaric acid exerts antioxidant and anti-inflammatory effects against indomethacin-induced gastric ulcers in rats. It also displays antimutagenicity properties.
Packaging
Bottomless glass bottle. Contents are inside inserted fused cone.
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Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Angelique Stalmach et al.
Journal of agricultural and food chemistry, 59(17), 9512-9522 (2011-08-05)
Analysis of Concord grape juice by HPLC with ESI-MS(n), PDA, and fluorescence detection resulted in the identification and quantification of 60 flavonoids and related phenolic compounds, which were present at an overall concentration of 1508 ± 31 μmol/L. A total
Caftaric Acid Isolation from Unripe Grape: A "Green" Alternative for Hydroxycinnamic Acids Recovery.
Veronica Vendramin et al.
Molecules (Basel, Switzerland), 26(4) (2021-03-07)
Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them, Echinacea purpurea is preferentially used
Helena Abramovič et al.
Food chemistry, 174, 147-153 (2014-12-23)
The reactivity of SO2 with the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and in Folin Ciocalteu (FC) assays was analysed under different experimental conditions. There was significantly higher reactivity between SO2 and DPPH in buffered methanol than in methanol alone. When DPPH and