Caffeic Acid TCI C0002

Chemical Identity

Other names: (E)-3,4-Dihydroxycinnamic Acid
CAS No.: 331-39-5
PubChem: CID 689043·SID 87565214
Formula: C9H8O4
Molecular weight: 180.16 g/mol
Purity: >98.0%(HPLC)(T)
Reference databases: ChEBI·ChemSpider·ECHA·Wikipedia

Full identifiers (IUPAC, SMILES, InChIKey)

IUPAC: (E)-3-(3,4-dihydroxyphenyl)prop-2-enoic acid
SMILES: C1=CC(=C(C=C1C=CC(=O)O)O)O
InChIKey: QAIPRVGONGVQAS-DUXPYHPUSA-N
MDL: MDL00004392

Rp 903.000,00

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Berat 5g 25g

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TCI C0002 Caffeic Acid is a naturally occurring hydroxycinnamic acid found widely in coffee, fruits, vegetables, and medicinal plants. Its catechol moiety confers strong radical-scavenging and metal-chelating behavior, making it a common reference compound in antioxidant assays. It also serves as an HPLC standard for polyphenol quantification and as a useful non-heterocyclic building block for synthesis. Available in 5 g and 25 g packs, it should be stored cool, dry, and shielded from light to limit oxidative darkening.

TCI brochures (PDF)

Epigenetics Research Reagents 2024-11-22 · p. 1
Antioxidants for Research and Experimental Use 2026-07-29 · p. 1
Polyphenols 2024-12-05 · p. 2
Plant Research Reagents 2026-02-24 · p. 9
Phytochemicals 2025-12-17 · p. 8
Reagents for Biological Research 2025-03-11 · p. 41

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Tosovic (2017). Spectroscopic features of caffeic acid: Theoretical study. Kragujevac Journal of Science doi:10.5937/kgjsci1739099t
Qin et al. (2021). Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein. Food Chemistry doi:10.1016/j.foodchem.2021.129154
Khim Phin et al. (2009). In Vitro Synergy Effect of Syringic Acid, Caffeic Acid and 4-hydroxybenzoic Acid against Ganoderma boninense. International Journal of Engineering and Technology doi:10.7763/ijet.2009.v1.53

References were compiled automatically from Crossref and every DOI was verified to exist. AMI Scientific is not affiliated with the authors or the publishers.