Ethyl gallate

Ethyl gallate^[1]
Names


IUPAC name Ethyl 3,4,5-trihydroxybenzoate
Other names Phyllemblin gallic acid ethyl ester
Identifiers
CAS Number	831-61-8^Y
3D model (JSmol)	Interactive image
ChemSpider	12693^N
ECHA InfoCard	100.011.462
E number	E313 (antioxidants, ...)
PubChem CID	13250
RTECS number	LW7700000
InChI 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
SMILES CCOC(=O)c1cc(c(c(c1)O)O)O
Properties
Chemical formula	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 ^YN ?)
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]

References

↑ Ethyl gallate at Sigma-Aldrich
↑ 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.
↑ 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
↑ "Haritaki". Toddcaldecott.com. Retrieved 2014-05-18.
↑ Enzymic synthesis of gallic acid esters. Weetall, Howard Hayyim. Eur. Pat. 137601 (1985)
↑ "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". Ajevonline.org. 2005-06-01. Retrieved 2014-05-18.

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