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CHLOROGENIC ACID |
| 3-(3,4-Dihydroxycinnamoyl)quinic acid; 3-Caffeoylquinic acid; 3-O-Caffeoylquinic acid; Hlorogenic acid; 5-O-(3,4-Dihydroxycinnamoyl)-L-quinic acid; (1S,3R,4R,5R)-3-[(E)-3-(3,4-Dihydroxyphenyl)prop-2- enoyl]oxy- 1,4,5-trihydroxycyclohexane- 1-carboxylic acid; 1,3,4,5-Tetrahydroxycyclohexanecarboxylic acid 3-(3,4-dihydroxycinnamate); (1S,3R,4R,5R)-3-[[3-(3,4-Dihydroxyphenyl)-1-oxo-2-propenyl]oxy]- 1,4,5- trihydroxycyclohexanecarboxylic acid; |
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| PRODUCT IDENTIFICATION |
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CAS RN |
327-97-9 |
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EINECS RN |
206-325-6 |
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FORMULA |
C16H18O9 |
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MOLE WEIGHT |
354.31 |
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| PHYSICAL AND CHEMICAL PROPERTIES |
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PHYSICAL STATE |
white to slightly yellowish powder |
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MELTING POINT |
206 - 210 C (Decomposes) |
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BOILING POINT |
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DENSITY |
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SOLUBILITY IN WATER |
Soluble in hot water ( soluble in alcohol and acetone) |
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pH |
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VAPOR DENSITY |
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REFRACTIVE INDEX |
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FLASH POINT |
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| STABILITY AND REACTIVITY | |
| STABILITY | Stable under normal conditions. |
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INCOMPATIBLE MATERIALS |
Strong oxidizing agents |
| DECOMPOSITION PRODUCTS |
Carbon oxides |
| POLYMERIZATION | Has not been reported |
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NFPA RATINGS |
Health: 4; Flammability: 0; Reactivity:0 |
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| SAFETY |
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HAZARD NOTES |
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EYE |
May cause eye irritation. |
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SKIN |
May be harmful if absorbed through skin. May cause skin irritation. |
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INGESTION |
May be harmful if swallowed. |
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INHALATION |
May be harmful if inhaled. May cause respiratory tract irritation. |
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CHRONIC |
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| TRANSPORT & REGULATORY INFORMATION |
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UN NO. |
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| HAZARD CLASS |
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| PACKING GROUP |
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| HAZARD SYMBOL |
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RISK PHRASES |
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SAFETY PHRASES |
24/25 |
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| OTHER INFORMATION |
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Chlorogenic acids are a family of esters formed between trans-cinnamic acids and quinic acid. The commonest individual chlorogenic acid is formed between caffeic acid and quinic acid. It has been shown that both chlorogenic acid and caffeic acid are strong antioxidants in vitro (1). Coffee beans are one of the richest dietary sources of chlorogenic acid and for many consumers this will be their major dietary source (3). It has been reported that a 200 ml cup of arabica coffee contains between 70 and 200 mg chlorogenic acid whereas a cup of robusta coffee contains between 70 and 350 mg (3). It has been estimated that coffee drinkers might ingest as much as 1 g per day cinnamate esters (mostly chlorogenic acid) and 500 mg per day cinnamates (mostly caffeic acid). Coffee could supply as much as 70% of the total making it far and away the most important dietary source of this group of antioxidants (source: http://www.cosic.org/) Chlorogenic acids are cholegogues; their regular ingestion helps the flow of bile and thus reduces the adverse effects of bile stagnation. Chlorogenic acids (see basic structure, below) are found in all higher plants and are understood to have a role in the plant's response to stress, particularly to damage such as breaking of leaves and flowers or nicking the skin of fruits (1). The quantities present in most plants are miniscule, and thus they do not play an important part in human diet or herbal medicines. However, a few plants accumulate chlorogenic acids in quantities sufficient to have a physiological effect. The primary dietary source of chlorogenic acid is coffee; the green coffee beans typically contain 6-7% of this component (range: 4-10%); roasted coffee beans contain somewhat less, as the roasting transforms chlorogenic acids into other molecules, which may still retain the same functions. (http://www.itmonline.org/) |
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| SALES SPECIFICATION |
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APPEARANCE |
white to slightly yellowish powder |
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ASSAY |
95.0% max |
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HEAVY METALS |
20ppm max |
