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Merck
CN

15029

Caftaric acid

≥97.0%

Synonym(s):

2-Caffeoyl-L-tartaric acid

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About This Item

Empirical Formula (Hill Notation):
C13H12O9
CAS Number:
67879-58-7
Molecular Weight:
312.23
NACRES:
NA.25
PubChem Substance ID:
329750685
UNSPSC Code:
12352106
MDL number:
MFCD02094177

Key Documents

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InChI key

SWGKAHCIOQPKFW-JTNORFRNSA-N

SMILES string

O[C@H]([C@@H](OC(=O)\C=C\c1ccc(O)c(O)c1)C(O)=O)C(O)=O

InChI

1S/C13H12O9/c14-7-3-1-6(5-8(7)15)2-4-9(16)22-11(13(20)21)10(17)12(18)19/h1-5,10-11,14-15,17H,(H,18,19)(H,20,21)/b4-2+/t10-,11-/m1/s1

assay

≥97.0%

form

powder

impurities

≤10% water

application(s)

metabolomics
vitamins, nutraceuticals, and natural products

storage temp.

2-8°C

Quality Level

100

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General description

Cafteric acid (CFA) is a polyphenolic compound belonging to the hydroxycinnamic acids (HCAs) subgroup. It is a derivative of caffeic acid. Cafteric acid is mainly sourced from Echinacea purpurea.

Application

Caftaric acid has been used:
  • as a standard antioxidant to determine the antioxidant potential (AOP) of red wine using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay
  • as an antioxidant together with sulfur dioxide (SO2) to measure the antioxidant potential of white wines using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteu (FC) assays
  • to evaluate the myelopoietic effect on bone marrow of rats treated with various Echinacea purpurea extracts
  • to identify (poly)phenolic compounds in concord grape juice and their metabolites in human plasma and urine after juice consumption

Biochem/physiol Actions

Caftaric acid exerts antioxidant and anti-inflammatory effects against indomethacin-induced gastric ulcers in rats. It also displays antimutagenicity properties.

Packaging

Bottomless glass bottle. Contents are inside inserted fused cone.

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
WXBF4532V
BCCJ2083
BCCJ3515
BCCG4350
BCCB7450

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Angelique Stalmach et al.
Journal of agricultural and food chemistry, 59(17), 9512-9522 (2011-08-05)
Analysis of Concord grape juice by HPLC with ESI-MS(n), PDA, and fluorescence detection resulted in the identification and quantification of 60 flavonoids and related phenolic compounds, which were present at an overall concentration of 1508 ± 31 μmol/L. A total
Helena Abramovič et al.
Food chemistry, 174, 147-153 (2014-12-23)
The reactivity of SO2 with the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and in Folin Ciocalteu (FC) assays was analysed under different experimental conditions. There was significantly higher reactivity between SO2 and DPPH in buffered methanol than in methanol alone. When DPPH and
Veronica Vendramin et al.
Molecules (Basel, Switzerland), 26(4) (2021-03-07)
Phenolic acids represent about one-third of the dietary phenols and are widespread in vegetable and fruits. Several plants belonging to both vegetables and medical herbs have been studied for their hydroxycinnamic acid content. Among them, Echinacea purpurea is preferentially used
Sindhura Ramasahayam et al.
Planta medica, 77(17), 1883-1889 (2011-08-27)
Echinacea species are used for beneficial effects on immune function, and various prevalent phytochemicals have immunomodulatory effects. Using a commercial E. purpurea (L.) Moench product, we have evaluated the myelopoietic effect on bone marrow of rats treated with various extracts
Laura Bertalanič et al.
Journal of agricultural and food chemistry, 60(50), 12282-12288 (2012-11-29)
Solvent composition has a large influence on measured antioxidant potential (AOP) of model polyphenols and red wines with 2,2-diphenyl-1-picrylhydrazyl (DPPH). We have shown that incorporation of aqueous buffer in the assay medium results in higher reactivity of catechin and caftaric
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Protocols

HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)

HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)

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