CAS 530-57-4|Syringic acid
| Common Name | Syringic acid | ||
|---|---|---|---|
| CAS Number | 530-57-4 | Molecular Weight | 198.173 |
| Density | 1.3±0.1 g/cm3 | Boiling Point | 379.5±42.0 °C at 760 mmHg |
| Molecular Formula | C9H10O5 | Melting Point | 205-209 °C(lit.) |
| MSDS | ChineseUSA | Flash Point | 155.0±21.4 °C |
| Symbol | GHS07 | Signal Word | Warning |
Names
| Name | syringic acid |
|---|---|
| Synonym | More Synonyms |
Syringic acid BiologicalActivity
| Description | Syringic acid is correlated with high antioxidant activity and inhibition of LDL oxidation. |
|---|---|
| Related Catalog | Research Areas >>Metabolic DiseaseNatural Products >>Phenols |
| Target | Human Endogenous Metabolite |
| In Vitro | Syringic acid is a phenol present in some distilled alcohol beverages. It is also a product of microbial (gut) metabolism of anthocyanins and other polyphenols that have been consumed[1]. Research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Syringic acid is correlated with high antioxidant activity and inhibition of LDL oxidation[2]. |
| References | [1]. Forester SC, et al. Identification of Cabernet Sauvignon anthocyanin gut microflora metabolites. J Agric Food Chem. 2008 Oct 8;56(19):9299-304. [2]. Kalkan Yildirim H, et al. Protection capacity against low-density lipoprotein oxidation and antioxidant potential of some organic and non-organic wines. Int J Food Sci Nutr. 2004 Aug;55(5):351-62. |
Chemical & Physical Properties
| Density | 1.3±0.1 g/cm3 |
|---|---|
| Boiling Point | 379.5±42.0 °C at 760 mmHg |
| Melting Point | 205-209 °C(lit.) |
| Molecular Formula | C9H10O5 |
| Molecular Weight | 198.173 |
| Flash Point | 155.0±21.4 °C |
| Exact Mass | 198.052826 |
| PSA | 75.99000 |
| LogP | 1.13 |
| Vapour Pressure | 0.0±0.9 mmHg at 25°C |
| Index of Refraction | 1.566 |
| InChIKey | JMSVCTWVEWCHDZ-UHFFFAOYSA-N |
| SMILES | COc1cc(C(=O)O)cc(OC)c1O |
| Stability | Stable. Incompatible with strong bases, strong oxidizing agents. |
| Water Solubility | 5780 mg/L (25 ºC) |
Toxicological Information
CHEMICAL IDENTIFICATION |
ACUTE TOXICITY DATAMUTATION DATA - TYPE OF TEST :
- Cytogenetic analysis
- TEST SYSTEM :
- Rodent - hamster Ovary
- DOSE/DURATION :
- 3 gm/L
- REFERENCE :
- CALEDQ Cancer Letters (Shannon, Ireland). (Elsevier Scientific Pub. Ireland Ltd., POB 85, Limerick, Ireland) V.1- 1975- Volume(issue)/page/year: 14,251,1981
- TYPE OF TEST :
- Cytogenetic analysis
- TEST SYSTEM :
- Rodent - hamster Ovary
- DOSE/DURATION :
- 3 gm/L
- REFERENCE :
- CALEDQ Cancer Letters (Shannon, Ireland). (Elsevier Scientific Pub. Ireland Ltd., POB 85, Limerick, Ireland) V.1- 1975- Volume(issue)/page/year: 14,251,1981
Safety Information
| Symbol | GHS07 |
|---|---|
| Signal Word | Warning |
| Hazard Statements | H315-H319-H335 |
| Precautionary Statements | P261-P305 + P351 + P338 |
| Personal Protective Equipment | dust mask type N95 (US);Eyeshields;Gloves |
| Hazard Codes | Xi:Irritant; |
| Risk Phrases | R36/37/38 |
| Safety Phrases | S26-S36-S37/39 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 3 |
| RTECS | DH2090000 |
| HS Code | 29189090 |
Customs
| HS Code | 2918990090 |
|---|---|
| Summary | 2918990090. other carboxylic acids with additional oxygen function and their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulphonated, nitrated or nitrosated derivatives. VAT:17.0%. Tax rebate rate:13.0%. . MFN tariff:6.5%. General tariff:30.0% |
Articles73
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| Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines. J. Sci. Food Agric. 95 , 2132-44, (2015) The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to s... | |
| Comparison between ATR-IR, Raman, concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine. Food Chem. 194 , 671-9, (2015) The application of attenuated total reflectance infrared spectroscopy (ATR-IR), Raman spectroscopy (RS) and combination of ATR-IR and RS for measurements of total antioxidant capacity (TAC) and total ... |
Synonyms
| QVR DQ CO1 EO1 |
| Gallic acid 3,5-dimethyl ether |
| Cedar acid |
| 3,5-Dimethoxy-4-hydroxybenzoic acid |
| 4-hydroxy-3,5-O-dimethylbenzoic acid |
| Benzoic acid, 4-hydroxy-3,5-dimethoxy- |
| 4-Hydroxy-3,5-dimethoxybenzoic acid |
| Syringic acid |
| 3,5-Dimethoxy-4-hydroxybenzoic acid 4-Hydroxy-3,5-dimethoxy-benzoic acid |
| Benzoic acid,4-hydroxy-3,5-dimethoxy |
| 4-Hydroxy-3,5-dimethoxy-benzoic acid |
| 3,5-Dimethoxy-4-hydroxybenzyl acid |
| EINECS 208-486-8 |
| 3,5-Dimethoxy-4-hydroxybenzoate |
| MFCD00002552 |
