614-60-8

614-60-8 - Names and Identifiers

Name	(E)-o-Hydroxycinnamic acid
Synonyms	O-CUMARIC ACID o-Coumaric acid O-COUMARIC ACID RARECHEM BK HW 0162 TRANS-O-CUMARIC ACID TRANS-O-COUMARIC ACID TRANS-2-COUMARIC ACID O-HYDROXYCINNAMIC ACID (E)-o-Hydroxycinnamic acid (E)-2-Hydroxycinnamic acid TRANS-2-HYDROXYCINNAMIC ACID 3-(2-hydroxyphenyl)prop-2-enoate (2Z)-3-(2-hydroxyphenyl)prop-2-enoic acid 2-Hydroxycinnamic acid, (o-Coumaric acid) (E)-2-Hydroxycinnamic acid,predominantly trans
CAS	614-60-8
EINECS	210-386-4
InChI	InChI=1/C9H8O3/c10-8-4-2-1-3-7(8)5-6-9(11)12/h1-6,10H,(H,11,12)/b6-5-

614-60-8 - Physico-chemical Properties

Molecular Formula	C9H8O3
Molar Mass	164.16
Density	1.1403 (rough estimate)
Melting Point	217°C (dec.)(lit.)
Boling Point	231.61°C (rough estimate)
Flash Point	178.5°C
Solubility	Chloroform, dichloromethane, ethyl acetate, DMSO, acetone, etc.
Vapor Presure	1.94E-05mmHg at 25°C
Appearance	White powder
Color	Off-White
BRN	1100900
pKa	pK1:4.614 (25°C)
Storage Condition	Inert atmosphere,Room Temperature
Refractive Index	1.4500 (estimate)
MDL	MFCD00004379
Physical and Chemical Properties	Appearance: White Crystal Melting Point: 216-218 ℃

614-60-8 - Risk and Safety

Risk Codes	R22 - Harmful if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin.
Safety Description	S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing.
UN IDs	UN 2811 6.1/PG 3
WGK Germany	3
RTECS	GD9090000
TSCA	Yes

614-60-8 - Reference

Reference

1. Yang Xijuan, Fang Bin, fan Mingtao. Effects of solvent extraction on composition and antioxidant activity of different forms of polyphenols in highland barley [J]. Food Science, 2018, 39(24):246-255.
2. Optimization of separation and purification of phenolic compounds from black barley bran by macroporous resin
3. Zhao Mengmeng, Zhang Wengang, Gubin, Yang Xijuan, Zhang Jie, gan Shengzhi. Effects of superfine grinding on polyphenol composition and antioxidant activity of highland barley bran powder [J]. Journal of Agricultural Engineering, 2020,36(15):291-298.
4. Fang Shen et al. [IF = 4.411]. "The Analysis of Phenolic Compositions in Walnut Husk and Pellicle by UPLC-Q-Orbitrap HRMS and HPLC." Molecules. 2021 Jan;26(10):3013
5. [IF = 6.475] Jinxin Li et al."Trapping of reactive carbonyl species by fiber-bound polyphenols from whole grains under simulated physiological conditions."Food Res Int. 2022 Jun;156:111142
6. [IF=4.412] Hui-Min Jin et al."Polyphenol and Anthocyanin Composition and Activity of Highland Barley with Different Colors."MOLECULES. 2022 Jan;27(11):3411
7. [IF=6.475] Yang Zhang et al."Effect of geographical location and soil fertility on main phenolic compounds and fatty acids compositions of virgin olive oil from Leccino cultivar in China."Food Res Int. 2022 Jul;157:111207
8. [IF=3.713] Ren Li et al."Effects of germination time on phenolics, antioxidant capacity, in vitro phenolic bioaccessibility and starch digestibility in sorghum."INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY