Gallic acid
Gallic acid structure
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Common Name | Gallic acid | ||
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| CAS Number | 149-91-7 | Molecular Weight | 170.120 | |
| Density | 1.7±0.1 g/cm3 | Boiling Point | 501.1±50.0 °C at 760 mmHg | |
| Molecular Formula | C7H6O5 | Melting Point | 252 °C (dec.)(lit.) | |
| MSDS | Chinese USA | Flash Point | 271.0±26.6 °C | |
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Urinary metabolic fingerprinting of mice with diet-induced metabolic derangements by parallel dual secondary column-dual detection two-dimensional comprehensive gas chromatography.
J. Chromatogr. A. 1361 , 265-76, (2014) This study investigates the potential of a parallel dual secondary column-dual detection two-dimensional comprehensive GC platform (GC×2GC-MS/FID) for metabolic profiling and fingerprinting of mouse urine. Samples were obtained from a murine model that mimics... |
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Vegetables' juice influences polyol pathway by multiple mechanisms in favour of reducing development of oxidative stress and resultant diabetic complications.
Pharmacogn. Mag. 10(Suppl 2) , S383-91, (2014) Hyperglycemia induced generation of free radicals and consequent development of oxidative stress by polyol pathway is one of the crucial mechanisms stirring up development of diabetic complications. We evaluated influence of ten vegetables' juice on polyol pa... |
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Antimicrobial activity of natural products from the flora of Northern Ontario, Canada.
Pharm. Biol. 53(6) , 800-6, (2015) The number of multidrug resistant (MDR) microorganisms is increasing and the antimicrobial resistance expressed by these pathogens is generating a rising global health crisis. In fact, there are only a few antimicrobial agents left that can be used against MD... |
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Coffee silverskin: a possible valuable cosmetic ingredient.
Pharm. Biol. 53(3) , 386-94, (2015) Currently, there is a great tendency in cosmetic area to use natural extracts. Coffee silverskin (CS) is the most abundant solid by-product generated during roasting of coffee processing.To evaluate different CS extracts as promising cosmetic ingredients, reg... |
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Chemical composition, antibacterial and antioxidant activities of six essentials oils from the Alliaceae family.
Molecules 19(12) , 20034-53, (2014) Six essential oils (EOs) from the Alliaceae family, namely garlic (Allium sativum), onion (Allium cepa), leek (Allium porrum), Chinese chive (Allium tuberosum), shallot (Allium ascalonicum) and chive (Allium schoenoprasum) were characterized by GC and GC-MS a... |
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Antioxidant Capacities and Analysis of Phenolic Compounds in Three Endemic Nolana Species by HPLC-PDA-ESI-MS.
Molecules 20 , 11490-507, (2015) The antioxidant features, polyphenolic composition and chromatographic fingerprints of the aerial parts from three Chilean endemic plants from the Paposo Valley located on the cost of the Atacama Desert were investigated for the first time using high pressure... |
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Optimization of ultrasound assisted extraction of bioactive components from brown seaweed Ascophyllum nodosum using response surface methodology.
Ultrason. Sonochem. 23 , 308-16, (2014) The objective of this study was to investigate the effect of key extraction parameters of extraction time (5-25 min), acid concentration (0-0.06 M HCl) and ultrasound amplitude (22.8-114 μm) on yields of bioactive compounds (total phenolics, fucose and uronic... |
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Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.
J. Sci. Food Agric. 95 , 2132-44, (2015) The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent aging on lees with or without oak wood chips as w... |
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Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products.
J. Food Sci. Technol. 52 , 5568-78, (2015) This study aimed to evaluate impingement drying (ID) as a rapid drying method to dry wet apple pomace (WAP) and to investigate the fortification of dried apple pomace flour (APF) or WAP in bakery and meat products. ID at ~110 °C reduced the moisture content o... |
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Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.
Food Chem. 194 , 247-56, (2015) The impact of postharvest withering rates on the phenolic composition of 'reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tr... |