caffeic acid


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caffeic acid

[ka′fē·ik ′as·əd]
(organic chemistry)
C9H8O4 A yellow crystalline acid that melts at 223-225°C with decomposition; soluble in water and alcohol.
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Calibration curves with caffeic acid (0-25 ppm) were created and the final results were expressed in terms of caffeic acid (CA) equivalents per gram of DW (mg/g CA DW).
Caffeic acid phenethyl ester modulates methotrexate-induced oxidative stress in testes of rat.
-A number of potentially clinically relevant compounds are present in coffee, including: caffeine, hydroxycinnamic acids notably chlorogenic acid, trigonelline, diterpenes eg cafestol and kahweol, and caffeic acid ( ANI )
HPLC fingerprinting of extracts revealed the presence ofthe gallic acid ([t.sub.R] =11.67 min; peak 1), chlorogenic acid ([t.sub.R] = 21.45 min; peak 2), caffeic acid ([t.sub.R] = 24.08 min; peak 3), coumarin ([t.sub.R] = 30.21; peak 4), rutin ([t.sub.R] = 38.19 min; peak 5), quercitrin ([t.sub.R] = 46.57 min; peak 6), quercetin ([t.sub.R] = 49.97 min; peak 7) and kaempferol ([t.sub.R] = 52.11 min; peak 8) (Fig.
The following phenolic compounds were identified in the extracts: chlorogenic acid, caffeic acid and rutin (Table 2), and the retention time were 10.8, 11.5 and 14 minutes (Figure 1), respectively.
The total amounts of 6 phenolic acids (t-cinnamic acid, benzoic acid, p-coumaric acid, caffeic acid, ferulic acid, and chlorogenic acid) were 1.58-fold lower in the roots compared to the aerial parts.
Five phenolic compounds were identified and quantified, namely, neochlorogenic acid, chlorogenic acid, cryptochlorogenic acid, caffeic acid, and p-coumaric acid.
The most common HCA derivatives include caffeic acid, ferulic acid, and p-coumaric acid, to name a few.
For quantification of phenylethanoid derivatives, caffeic acid (20 ng/[micro]L) was used to determine the relative concentration of this chemical group by LC-PDA (320 nm), and the identification of these compounds was confirmed by ESI-MS/MS.
Stock standard solutions were prepared by accurately weighing 10 mg of caffeic acid, chlorogenic acid, p-coumaric acid, trans-ferulic acid, cinnamic acid, quercetin, luteolin, apigenin, rutin, vanillic acid, syringic acid, o-coumaric acid, catechin, vanillin, trans-chalcone, 4-hydroxybenzoic acid, 2-(4-hydroxyphenyl)ethanol, and 3,4-dihydropyran reference standards into separate 2 ml volumetric flasks and dissolving in methanol.
Green coffee beans contain polyphenol compounds, such as chlorogenic acid and its related compounds (caffeic acid, ferulic acid, and coumaric acid) which are used to inhibit the oxidative stress [4].
We show that CGA and caffeic acid displayed a dramatic protective effect against the nitric oxide donor, sodium nitroprusside.