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Quinic acid
Quinic acid is an organic compound with the formula (CHOH)3(CH2)2C(OH)CO2H. The compound is classified as a cyclitol, a cyclic polyol, and a cyclohexanecarboxylic acid. It is a colorless solid that can be extracted from plant sources.
Quinic acid is present in many plants as a caffeoylquinic acid, which are esters of quinic acid with caffeic acids. Esterified with one unit of caffeic acid it forms chlorogenic acid. Esterified with two units of caffeic acid, it forms cynarine.
Is is found in Cinchona bark at high concentrations. It is also found in coffee beans and the bark of Eucalyptus globulus. It is a constituent of the tara tannins. Kiwifruit also have a high level of quinic acid (1–2% w/w) as a key component of their flavor. It can also be found in high quantities in the fruit of some accessions of Malus coronaria.
It is made synthetically by hydrolysis of chlorogenic acid.
This substance was isolated for the first time in 1790 by German pharmacist Friedrich Christian Hofmann in Leer from Cinchona. Its transformation into hippuric acid by animal metabolism was studied by German chemist Eduard Lautemann in 1863.
Its biosynthesis begins with the transformation of glucose into erythrose 4-phosphate. This four-carbon substrate is condensed with phosphoenol pyruvate to give the seven-carbon 3-deoxy-D-arabinoheptulosonate 7-phosphate (DAHP) by the action of a synthase. Two subsequent steps involving dehydroquinic acid synthase and a dehydrogenase afford the compound.
Derived bicyclic lactones are called quinides. One example is 4-caffeoyl-1,5-quinide.
Dehydrogenation and oxidation of quinic acid affords gallic acid.
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Quinic acid
Quinic acid is an organic compound with the formula (CHOH)3(CH2)2C(OH)CO2H. The compound is classified as a cyclitol, a cyclic polyol, and a cyclohexanecarboxylic acid. It is a colorless solid that can be extracted from plant sources.
Quinic acid is present in many plants as a caffeoylquinic acid, which are esters of quinic acid with caffeic acids. Esterified with one unit of caffeic acid it forms chlorogenic acid. Esterified with two units of caffeic acid, it forms cynarine.
Is is found in Cinchona bark at high concentrations. It is also found in coffee beans and the bark of Eucalyptus globulus. It is a constituent of the tara tannins. Kiwifruit also have a high level of quinic acid (1–2% w/w) as a key component of their flavor. It can also be found in high quantities in the fruit of some accessions of Malus coronaria.
It is made synthetically by hydrolysis of chlorogenic acid.
This substance was isolated for the first time in 1790 by German pharmacist Friedrich Christian Hofmann in Leer from Cinchona. Its transformation into hippuric acid by animal metabolism was studied by German chemist Eduard Lautemann in 1863.
Its biosynthesis begins with the transformation of glucose into erythrose 4-phosphate. This four-carbon substrate is condensed with phosphoenol pyruvate to give the seven-carbon 3-deoxy-D-arabinoheptulosonate 7-phosphate (DAHP) by the action of a synthase. Two subsequent steps involving dehydroquinic acid synthase and a dehydrogenase afford the compound.
Derived bicyclic lactones are called quinides. One example is 4-caffeoyl-1,5-quinide.
Dehydrogenation and oxidation of quinic acid affords gallic acid.