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quinic acid[′kwin·ik ′as·əd]
C6H7(OH)4COOH, a monobasic hydroxy poly-carboxylic acid; an important intermediate product in the biosynthesis of aromatic compounds (flavonoids and phenol carboxylic acid) in higher plants and some microorganisms. Quinic acid is obtained in the form of colorless crystals, which dissolve readily in water. It has a melting point of 162°C. It is found primarily in peaches, pears, and coffee berries, as well as in the bark of the cinchona tree and the summer needles of pines. In both plants and microorganisms, it is formed from acyclic carbohydrates, namely, heptuloses. In higher plants, quinic acid is readily converted to shikimic acid, phenylalanine, and tyrosine. In bacteria, it usually does not participate in the biosynthesis of aromatic acids. Esters of quinic acid are often encountered in plants, for example, chlorogenic acid.
REFERENCESZaprometov, M. N. Osnovy biokhimii fenol’nykh soedinenii. Moscow, 1974.
Kretovich, V. L. Osnovy biokhimii rastenii, 5th ed. Moscow, 1971.