Sinapic acid

Alternative Name(s)

(2E)-3-(4-Hydroxy-3,5-dimethoxyphenyl)-2-propenoic acid
(2E)-3-(4-hydroxy-3,5-dimethoxyphenyl)acrylic acid
(2E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoic acid
(E)-3-(4-Hydroxy-3,5-dimethoxyphenyl)-2-propenoic acid
3,5-Dimethoxy-4-hydroxycinnamic acid
3-(4-Hydroxy-3,5-dimethoxyphenyl)-(2E)-2-Propenoic acid
3-(4-Hydroxy-3,5-dimethoxyphenyl)-(E)-2-Propenoic acid
3-(4-Hydroxy-3,5-dimethoxyphenyl)-2-Propenoic acid
3-(4-Hydroxy-3,5-dimethoxyphenyl)acrylic acid
4-Hydroxy-3,5-dimethoxy-(E)-Cinnamic acid
4-Hydroxy-3,5-dimethoxycinnamic acid
Sinapate
Sinapinate
inapinic acid
trans-3,5-Dimethoxy-4-hydroxycinnamic acid

IUPAC Name – (E)-3-(4-hydroxy-3,5-dimethoxyphenyl)prop-2-enoic acid

Empirical Formula – C₁₁H₁₂O₅

Molecular Weight – 224.21

Exact Mass – 224.07

Elemental Analysis – C, 58.93; H, 5.39; O, 35.68

Classification – Hydroxycinnamic acids

Sinapic acid Compound Image

OliveNet^TM Library / Phenols / Hydroxycinnamic Acids / Sinapic acid

Concentration analysis (mg/kg)

Fruit
Virgin oil

50.0-830.0[1], 0.1-0.4[2]

nd-0.59[3]

MeSH classification

Anti-Infective Agents

Substances that prevent infectious agents or organisms from spreading or kill infectious agents in order to prevent the spread of infection

External Links

ChEBI ID - 15714
PubChem CID - 637775
HMDB - HMDB32616

References

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.
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.