Product Name : Caftaric acid
Synonyms : (2S,3R)-2-((E)-3-(3,4-dihydroxyphenyl)acryloyloxy)-3-hydroxysuccinic acid
Mol. Formula : C13H12O9
Mol. Weight : 312.23
CAS No. : 67879-58-7
Botanical Source : Echinacea Angustifolia; Echinacea purpurea (L.); Asteraceae
Catalogue No. : C09001
Purity : >95% 98%,99% by HPLC
Packaging : 20mg, 50mg, 100mg, 1g,10g, 100g...
Package and quantity according to customer's detail requirement.
Remark :
In stock, customized for large scale.
Caftaric acid is an ester formed from caffeic and tartaric acids. It is found in grape skins, pulp, and stems. It is not present in seeds. Caffeic acid is a free cinnamic acid. Both the ester and free cinnamate are found in wine. Other cinnamate esters in grapes include fertaric and coutaric acids. The relative proportions of the different cinnamic acid esters varies by variety.
Caftaric acid is readily oxidized during processing and fermentation. In the presence of polyphenol oxidase enzyme, caftaric acid forms a highly reactive quinone that can oxidize other compounds in coupled oxidations. The quinine can also combine with other compounds to form adducts. Glutathione and caftaric acid react to form a compound known as grape reaction product.
In the presence of cinnamic esterase enzymes, tartaric acid is cleaved leaving free caffeic acid. Some extraction enzyme preparations have significant esterase activity. Free cinnamates are precursors for several aromatic phenols in wine including 4-ethylphenol and 4-ethylguaiacol. Caftaric acid can be used to monitor oxidative stresses in wine. Wines exposed to considerable oxidation, such as press wines, have little or no caftaric acid.