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
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 [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)
Infobox references

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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