Chemistry:8,5'-Diferulic acid
From HandWiki
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| Names | |
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| Preferred IUPAC name
(2E)-2-{5-[(E)-2-Carboxyethen-1-yl]-2-hydroxy-3-methoxyphenyl}-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid | |
| Other names
8,5′-DiFA
Ferulic acid 8-5-dehydrodimer 8,5′-diFA (open form) 8,5-DiFA 5-8′-Dehydrodiferulic acid | |
| Identifiers | |
3D model (JSmol)
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PubChem CID
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| Properties | |
| C20H18O8 | |
| Molar mass | 386.356 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
Tracking categories (test):
8,5′-Diferulic acid is a non cyclic type of diferulic acid. It is the predominant diferulic acid in sugar beet pulp.[2] It is also found in barley,[3] in maize bran[4] and rye.[5] 8,5′-Diferulic acid has also been identified to be covalently linked to carbohydrate moieties of the arabinogalactan-protein fraction of gum arabic.[6]
See also
References
- ↑ "8,5'-Diferulic acid | Chemical Substance Information | J-GLOBAL" (in en). https://jglobal.jst.go.jp/en/detail?JGLOBAL_ID=200907097862177529.
- ↑ Micard, V.; Grabber, J.H.; Ralph, J.; Renard, C.M.G.C.; Thibault, J.-F. (1997). "Dehydrodiferulic acids from sugar-beet pulp". Phytochemistry 44 (7): 1365–1368. doi:10.1016/S0031-9422(96)00699-1. Bibcode: 1997PChem..44.1365M.
- ↑ Hernanz, D; Nuñez, V; Sancho, AI; Faulds, CB; Williamson, G; Bartolomé, B; Gómez-Cordovés, C (2001). "Hydroxycinnamic acids and ferulic acid dehydrodimers in barley and processed barley". Journal of Agricultural and Food Chemistry 49 (10): 4884–8. doi:10.1021/jf010530u. PMID 11600039.
- ↑ Bunzel, M; Funk, C; Steinhart, H (2004). "Semipreparative isolation of dehydrodiferulic and dehydrotriferulic acids as standard substances from maize bran". Journal of Separation Science 27 (13): 1080–6. doi:10.1002/jssc.200301703. PMID 15495409.
- ↑ Andreasen, MF; Christensen, LP; Meyer, AS; Hansen, A (2000). "Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties". Journal of Agricultural and Food Chemistry 48 (7): 2837–42. doi:10.1021/jf991266w. PMID 11032481.
- ↑ Renard, D; Lavenant-Gourgeon, L; Ralet, MC; Sanchez, C (2006). "Acacia senegal gum: Continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges". Biomacromolecules 7 (9): 2637–49. doi:10.1021/bm060145j. PMID 16961328.
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