m-Coumaric acid

Alternative Name(s)

(2E)-3-(3-hydroxyphenyl)-2-propenoate
(2E)-3-(3-hydroxyphenyl)-2-propenoic acid
(2E)-3-(3-hydroxyphenyl)acrylic acid
(2E)-3-(3-hydroxyphenyl)prop-2-enoate
(2E)-3-(3-hydroxyphenyl)prop-2-enoic acid
(E)-3-(3-hydroxyphenyl)-2-propenoate
(E)-3-(3-hydroxyphenyl)-2-propenoic acid 8.3'-Hydroxycinnamate
3'-Hydroxycinnamate
3'-Hydroxycinnamic acid
3-(3-Hydroxyphenyl)-2-Propenoate
3-(3-Hydroxyphenyl)-2-Propenoic acid
3-(3-Hydroxyphenyl)acrylate
3-(3-Hydroxyphenyl)acrylic acid
3-(3-Hydroxyphenyl)acrylsaeure
3-(3-Hydroxyphenyl)prop-2-enoate
3-(3-Hydroxyphenyl)prop-2-enoic acid
3-Coumarate
3-Coumaric acid
3-Hydroxycinnamate
3-Hydroxycinnamic acid
m-Coumarate
m-Hydroxy-Cinnamate
m-Hydroxy-Cinnamic acid
m-Hydroxycinnamate
m-Hydroxycinnamic acid
trans-3-Coumaric acid
trans-3-Hydroxycinnamate
trans-3-Hydroxycinnamic acid

IUPAC Name – (E)-3-(3-hydroxyphenyl)prop-2-enoic acid

Empirical Formula – C₉H₈O₃

Molecular Weight – 164.16

Exact Mass – 164.05

Elemental Analysis – C, 65.85; H, 4.91; O, 29.24

Classification – Hydroxycinnamic acids

m-Coumaric acid Compound Image

OliveNet^TM Library / Phenols / Hydroxycinnamic Acids / m-Coumaric acid

Concentration analysis (mg/kg)

Fruit
Virgin oil

0.0-250.0[1]

1.00e^-2-7.00e^-2[2]

External Links

ChEBI ID - 32357
PubChem CID - 637541
HMDB - HMDB01713

References

Bianco, A. and N. Uccella, Biophenolic components of olives. Food Research International, 2000. 33(6): p. 475-485.
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.