chlorogenic acids
Identification
| Name | chlorogenic acids |
| IUPAC | (1S,3R,4R,5R)-3-[(E)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid |
| EINECS | 206-325-6 |
| FDA UNII | 318ADP12RI |
| Molecular Formula | C16 H18 O9 |
| Molecular Weight | 354.31226000 |
| MDL Number | MFCD00003862 |
| Nikkaji Number | J108.009A |
Regulatory
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 208.00 to 210.00 °C. @ 760.00 mm Hg |
| Boiling Point | 664.95 °C. @ 760.00 mm Hg (est) |
| Flash Point | 474.00 °F. TCC ( 245.50 °C. ) (est) |
| logP (o/w) | -0.356 (est) |
| Soluble in | water, 4.00E+04 mg/L @ 25 °C (exp) |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antioxidants |
No sensory data available
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | intraperitoneal-rat LDLo 4000 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | antioxidants, skin conditioning |
| Recommendation for chlorogenic acids usage levels up to | not for fragrance use. |
| Recommendation for chlorogenic acids flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
blueberry leaf extract (vaccinium angustifolium) chlorogenic acid
3-
caffeoylquinic acid
3-O-
caffeoylquinic acid
3-trans-
caffeoylquinic acid
chlorogenic acid
5-O-(3,4-
dihydroxycinnamoyl)-L-quinic acid
5-ortho-(3,4-
dihydroxycinnamoyl)-L-quinic acid
5-ortho-(3,4-
dihydroxycinnamoyl)-laevo-quinic acid
3-(3,4-
dihydroxycinnamoyl)quinic acid
(1S-(1alpha,3beta,4beta,5alpha))-3-((3-(3,4-
dihydroxyphenyl)-1-oxoallyl)oxy)-1,4,5-trihydroxycyclohexane carboxylic acid
(1S,3R,4R,5R)-3-{[(2E)-3-(3,4-
dihydroxyphenyl)-2-propenoyl]oxy}-1,4,5-trihydroxycyclohexanecarboxylic acid
(1S,3R,4R,5R)-3-(((E)-3-(3,4-
dihydroxyphenyl)acryloyl)oxy)-1,4,5-trihydroxycyclohexanecarboxylic acid
(1S,3R,4R,5R)-3-[(E)-3-(3,4-
dihydroxyphenyl)prop-2-enoyl]oxy-1,4,5-trihydroxycyclohexane-1-carboxylic acid
(1S,3R,4R,5R)-3-{[(2E)-3-(3,4-
dihydroxyphenyl)prop-2-enoyl]oxy}-1,4,5-trihydroxycyclohexane-1-carboxylic acid
(1S,3R,4R,5R)-3-{[(2E)-3-(3,4-
dihydroxyphenyl)prop-2-enoyl]oxy}-1,4,5-trihydroxycyclohexanecarboxylic acid
(1S,3R,4R,5R)-3-[3-(3,4-
dihydroxyphenyl)prop-2-enoyloxy]-1,4,5-trihydroxycyclohexanecarboxylic acid
heriguard
hlorogenic acid
honeysuckle flower extract chlorogenic acid
quinic acid, 3-caffeoyl-, E-
US Patents:
8,197,875 - Taste modifiers comprising a chlorogenic acid
PubMed:
An outlook on chlorogenic acids-occurrence, chemistry, technology, and biological activities.
J-Stage:
Inhibitory Activity of Chlorogenic Acids in Decaffeinated Green Coffee Beans against Porcine Pancreas Lipase and Effect of a Decaffeinated Green Coffee Bean Extract on an Emulsion of Olive Oil
PubMed:
Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid.
PubMed:
The impact of packaging materials on the antioxidant phytochemical stability of aqueous infusions of green tea (Camellia sinensis) and yaupon holly (Ilex vomitoria) during cold storage.
PubMed:
Tastier and healthier alternatives to French fries.
PubMed:
Polyphenolic chemistry of tea and coffee: a century of progress.
PubMed:
Role of roasting conditions in the profile of volatile flavor chemicals formed from coffee beans.
PubMed:
Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system.
PubMed:
Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees.
PubMed:
Influence of cooking process on phenolic marker compounds of vegetables.
PubMed:
Evolution of green coffee protein profiles with maturation and relationship to coffee cup quality.
PubMed:
Researching on new species of "Mate": Ilex brevicuspis: phytochemical and pharmacology study.
PubMed:
Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties.
PubMed:
Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinus edodes beta-glucosidase.
PubMed:
Mutagenic activity of some coffee flavor ingredients.