Vanillic acid

4-hydroxy- 3-methoxybenzoic acid

Yellowish, odorless solid

Fixed

208-210 ° C

4.53 (25 ° C)

Sparingly soluble in water

Template: Infobox chemical / molecular formula search available

Vanillic acid (4- hydroxy-3- methoxybenzoic acid ) is an organic chemical compound and belongs to the group of phenolic acids. The substance is derived from both the structural benzoic acid, as well as from guaiacol (o- methoxyphenol ).

Occurrence

There are traces of vanillic acid in various fruits like strawberries, alcoholic beverages such as red wine and as a degradation product of adrenaline and noradrenaline in urine. The highest known occurrence of vanillic acid in plants is in the root of Angelica sinensis, commonly called " dong quai ", " dang gui" or " female ginseng" ( Chinese:当归), the one used in China occurring herb in traditional Chinese medicine will.

Production and representation

Vanillic acid produced during lignin degradation by wood-destroying fungi or in the oxidation of vanillin.

Vanillic biochemically is an intermediate in the preparation of vanillin from ferulic acid.

Properties

Both vanillin and vanillic acid have antimicrobial properties. Vanillic acid inhibits the yeast Saccharomyces cerevisiae, and the growth of the Zymomonas mobilis. Vanillic acid in vitro inhibiting the growth of Proteus mirabilis in the urine and the kidney stones produced from the seed.

Use

The phytochemical vanillic acid is often used as a flavoring.