Ethyl gallate

In this article, we will delve into the fascinating world of Ethyl gallate, a topic that has aroused the interest and curiosity of countless people over time. Ethyl gallate is an element present in various facets of daily life, from history to science, through art and culture. Along these lines, we will explore the different aspects that make Ethyl gallate a topic worthy of being addressed and analyzed in detail. From its origins to its impact on today's society, we will immerse ourselves in a journey of discovery and knowledge that will allow us to better understand the importance and relevance of Ethyl gallate in the world around us.

Ethyl gallate[1]
Structural formula of ethyl gallate
Space-filling model of ethyl gallate
Names
Preferred IUPAC name
Ethyl 3,4,5-trihydroxybenzoate
Other names
Phyllemblin
gallic acid ethyl ester
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
ECHA InfoCard 100.011.462 Edit this at Wikidata
E number E313 (antioxidants, ...)
RTECS number
  • LW7700000
UNII
  • InChI=1S/C9H10O5/c1-2-14-9(13)5-3-6(10)8(12)7(11)4-5/h3-4,10-12H,2H2,1H3 ☒N
    Key: VFPFQHQNJCMNBZ-UHFFFAOYSA-N ☒N
  • InChI=1/C9H10O5/c1-2-14-9(13)5-3-6(10)8(12)7(11)4-5/h3-4,10-12H,2H2,1H3
    Key: VFPFQHQNJCMNBZ-UHFFFAOYAR
  • CCOC(=O)c1cc(c(c(c1)O)O)O
Properties
C9H10O5
Molar mass 198.17 g/mol
Melting point 149 to 153 °C (300 to 307 °F; 422 to 426 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa).
☒N verify (what is checkY☒N ?)

Ethyl gallate is a food additive with E number E313. It is the ethyl ester of gallic acid. Ethyl gallate is added to food as an antioxidant.

Though found naturally in a variety of plant sources including walnuts[2] Terminalia myriocarpa[3] or chebulic myrobolan (Terminalia chebula),[4] ethyl gallate is produced from gallic acid and ethanol.[5] It can be found in wine.[6]

See also

References

  1. ^ Ethyl gallate at Sigma-Aldrich
  2. ^ Zijia Zhanga; Liping Liaoc; Jeffrey Moored; Tao Wua; Zhengtao Wanga (2009). "Antioxidant phenolic compounds from walnut kernels (Juglans regia L.)". Food Chemistry. 113 (1): 160–165. doi:10.1016/j.foodchem.2008.07.061.
  3. ^ Pharmacologically Active Ellagitannins from Terminalia myriocarpa. Mohamed S.A. Marzouk, Sayed A.A. El-Toumy, Fatma A. Moharram, Nagwa M.M. Shalaby and Amany A.E. Ahmed, Planta Med, 2002, 68(6), pages 523-527, doi:10.1055/s-2002-32549
  4. ^ "Haritaki". Toddcaldecott.com. Archived from the original on 2013-12-03. Retrieved 2014-05-18.
  5. ^ Enzymic synthesis of gallic acid esters. Weetall, Howard Hayyim. Eur. Pat. 137601 (1985)
  6. ^ Bartolomé, Begoña; Gómez-Cordovés, Carmen; Suárez, Rafael; Monagas, María (2005-06-01). "Simultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MS. María Monagas, Rafael Suárez, Carmen Gómez-Cordovés and Begoña Bartolomé, AJEV, June 2005, vol. 56, no. 2, pages 139-147". American Journal of Enology and Viticulture. 56 (2): 139–147. Retrieved 2014-05-18.


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