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Gallic Acid

Item № 11846
CAS № 149-91-7
Purity ≥98%
product image
                (CAS 149-91-7)
SIZE PRICE QUANTITY SUBTOTAL
CART TOTAL
     10 g $25.00 0.00
     50 g $44.00 0.00
     100 g $63.00 0.00

Pricing updated 2019-07-17. Prices are subject to change without notice.

Description
Synonyms
  • NSC 20103
  • NSC 674319
  • 3,4,5-Trihydroxybenzoic acid

Gallic acid is a trihydroxybenzoic acid found in many plants as either the free acid or in the esterified form of gallotannins and ellagitannins. It demonstrates antioxidant activity by scavenging 2,2-diphenyl-1-picrylhydrazyl and hydroxyl free radicals with IC50 values of 9.4 and 191 μM, respectively, and inhibiting microsomal lipid peroxidation with an IC50 value of 1.51 μM.1 Gallic acid is often used as a standard for determining the phenol content of various analytes by the Folin-Ciocalteau assay where results are reported in gallic acid equivalents.2,3

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Technical Information
Formal Name
3,4,5-trihydroxy-benzoic acid
CAS Number
149-91-7
Synonyms
  • NSC 20103
  • NSC 674319
  • 3,4,5-Trihydroxybenzoic acid
Molecular Formula
C7H6O5
Formula Weight
170.1
Purity
≥98%
Formulation
A crystalline solid
λmax
218, 273 nm
SMILES
OC1=C(O)C(O)=CC(C(O)=O)=C1
InChI Code
InChI=1S/C7H6O5/c8-4-1-3(7(11)12)2-5(9)6(4)10/h1-2,8-10H,(H,11,12)
InChI Key
LNTHITQWFMADLM-UHFFFAOYSA-N
Origin
  • Plant/Terminalia chebula

Warning - this product is not for human or veterinary use.

Shipping & Storage
Storage
-20°C
Shipping
Room temperature in continental US; may vary elsewhere
Stability
≥ 2 years
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Additional Information

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References & Product Citations
Product Description References

1. Cos, P., Hermans, N., Calomme, M., et al. Comparative study of eight well-known polyphenolic antioxidants Journal of Pharmacy and Pharmacology 55, 1291-1297 (2003).

2. Bonilla, F., Mayen, M., Merida, J., et al. Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants Food Chemistry 66, 209-215 (1999).

3. Modun, D., Music, I., Vukovic, J., et al. The increase in human plasma antioxidant capacity after red wine consumption is due to both plasma urate and wine polyphenols Atherosclerosis 197, 250-256 (2008).

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