Cinnamic acid
Alternative Name(s)
- (E)-3-phenyl-2-propenoate
- (E)-3-phenyl-2-propenoic acid
- 3-Phenyl-2-propenoate
- 3-Phenyl-2-propenoic acid
- 3-Phenyl-acrylate
- 3-Phenyl-acrylic acid
- 3-Phenylacrylat
- 3-Phenylacrylic acid
- 3-Phenylpropenoate
- 3-Phenylpropenoic acid
- Benzenepropenoate
- Benzenepropenoic acid
- Benzylideneacetic acid
- beta-Phenylacrylic acid
- Cinnamate
- Cinnamylic acid
- Phenylacrylate
- Phenylacrylic acid
IUPAC Name – (E)-3-phenylprop-2-enoic acid
Empirical Formula – C9H8O2
Molecular Weight – 148.16
Exact Mass – 148.05
Elemental Analysis – C, 72.96; H, 5.44; O, 21.60
Classification – Hydroxycinnamic Acid
Concentration analysis (mg/kg)
References
- Boskou, G., et al., Antioxidant capacity and phenolic profile of table olives from the Greek market. Food Chemistry, 2006. 94(4): p. 558-564.
- Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
- 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.
- 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.