CAS 3967-57-5

Ethyl 3,4-dihydroxybenzenepropanoate

Description:

Ethyl 3,4-dihydroxybenzenepropanoate, also known as ethyl 3,4-dihydroxycinnamate, is an organic compound characterized by its ester functional group and the presence of two hydroxyl groups on a benzene ring. This compound features a propanoate moiety, which contributes to its ester properties. It is typically a colorless to pale yellow liquid or solid, depending on its purity and form. Ethyl 3,4-dihydroxybenzenepropanoate is soluble in organic solvents and exhibits moderate solubility in water due to the presence of hydroxyl groups, which can engage in hydrogen bonding. The compound is of interest in various fields, including pharmaceuticals and cosmetics, due to its potential antioxidant properties and ability to act as a UV filter. Its chemical structure allows for various reactions, including esterification and oxidation, making it a versatile intermediate in organic synthesis. Safety data should be consulted for handling and usage, as with any chemical substance, to ensure proper precautions are taken.

Formula: C₁₁H₁₄O₄

InChI: InChI=1S/C11H14O4/c1-2-15-11(14)6-4-8-3-5-9(12)10(13)7-8/h3,5,7,12-13H,2,4,6H2,1H3

InChI key: InChIKey=MHJZKZOOQLSKTN-UHFFFAOYSA-N

SMILES: C(CC(OCC)=O)C1=CC(O)=C(O)C=C1

Synonyms:

• Benzenepropanoic acid, 3,4-dihydroxy-, ethyl ester
• Dihydrocaffeic acid ethyl ester
• Ethyl 3,4-dihydroxybenzenepropanoate
• Ethyl 3-(3,4-Dihydroxyphenyl)Propanoate
• Ethyl 3-(3,4-Dihydroxyphenyl)Propionate
• Ethyl Hydrocaffeate
• Ethyl dihydrocaffeate
• Hydrocinnamic acid, 3,4-dihydroxy-, ethyl ester
• NSC 158568
• NSC 619680

Ethyl hydrocaffeate

CAS: 3967-57-5

Ethyl hydrocaffeate is a phenolic compound and an ester of hydroxycinnamic acid. Ethyl hydrocaffeate is naturally found in many plants, such as, Bidens pilosa. In in vitro cell studies, ethyl hydrocaffeate inhibited the production of nitric oxide (NO) with an IC50 of 5.5 Όg ml−1in LPS-treated RAW 264.7 macrophages (Chiang, 2005). In food, ethyl hydrocaffeate has been tested as an antioxidant at a 0.004% concentration to prevent the generation of off-flavor in ice cream (Gelpi, 1955).

Formula: C₁₁H₁₄O₄

Purity: Min. 95%

Color and Shape: Brown Powder

Molecular weight: 210.23 g/mol

Ref: 3D-FE70588