Vanillic acid
Alternative Name(s)
- 3-Methoxy-4-hydroxybenzoate
- 3-Methoxy-4-hydroxybenzoic acid
- 4-Hydroxy-3-methoxy-Benzoate
- 4-Hydroxy-3-methoxy-Benzoic acid
- 4-Hydroxy-3-methoxybenzoate
- 4-Hydroxy-3-methoxybenzoic acid
- 4-Hydroxy-m-Anisate
- 4-Hydroxy-m-Anisic acid
- Acide vanillique
- p-Vanillate
- p-Vanillic acid
- Protocatechuic acid 3-methyl ester
- Vanillate
IUPAC Name – 4-hydroxy-3-methoxybenzoic acid
Empirical Formula – C8H8O4
Molecular Weight – 168.15
Exact Mass – 168.04
Elemental Analysis – C, 57.14; H, 4.80; O, 38.06
Classification – Hydroxybenzoic Acids
Concentration analysis (mg/kg)
References
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- Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
- Romani, A., et al., Polyphenolic content in five tuscany cultivars of Olea europaea L. Journal of agricultural and food chemistry, 1999(3).
- Bianco, A., et al., Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, part I. Journal of Separation Science, 2003. 26(5): p. 409-416.
- Poerschmann, J., B. Weiner, and I. Baskyr, Organic compounds in olive mill wastewater and in solutions resulting from hydrothermal carbonization of the wastewater. Chemosphere, 2013. 92(11): p. 1472-82.
- Tovar, M.J., M.J. Motilva, and M.P. Romero, Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. Journal Of Agricultural And Food Chemistry, 2001. 49(11): p. 5502-5508.
- Caponio, F., V. Alloggio, and T. Gomes, Phenolic compounds of virgin olive oil: influence of paste preparation techniques. Food Chemistry, 1999. 64(2): p. 203-209.
- Tuberoso, C.I.G., et al., Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry, 2007. 103(4): p. 1494-1501.
- Ouni, Y., et al., Characterisation and quantification of phenolic compounds of extra-virgin olive oils according to their geographical origin by a rapid and resolutive LC-ESI-TOF MS method. Food Chemistry, 2011. 127(3): p. 1263-1267.