• Caffeic Acid (CAS 331-39-5) - TCI C0002 - AMI Scientific
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TCI

CAS 331-39-5

Caffeic Acid TCI C0002

Caffeic Acid TCI C0002
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Rp 1.004.850,00
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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.

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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

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