Hydroxycinnamic acid

Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C₆–C₃ skeleton. These compounds are hydroxy derivatives of cinnamic acid.

In the category of phytochemicals that can be found in food, there are :

α-Cyano-4-hydroxycinnamic acid
Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple
Cichoric acid
Cinnamic acid – aloe
Chlorogenic acid – echinacea, strawberries, pineapple, coffee, sunflower, blueberries
Diferulic acids
Coumaric acid
Ferulic acid (3-methoxy-4-hydroxycinnamic acid) – oats, rice, artichoke, orange, pineapple, apple, peanut
Sinapinic acid (3,5-dimethoxy-4-hydroxycinnamic acid or sinapic acid)

Hydroxycinnamoyltartaric acids

Caftaric acid – grapes and wine,^[1] mainly the trans isomer^[2]
Coutaric acid – grapes and wine, both trans and cis isomers^[2]
Fertaric acid – grapes and wine, mainly the trans isomer^[2]

References

^ Vallverdú-Queralt, Anna; Verbaere, Arnaud; Meudec, Emmanuelle; Cheynier, Véronique; Sommerer, Nicolas (2015). "Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS". J. Agric. Food Chem. 63 (1): 142–149. doi:10.1021/jf504383g. PMID 25457918.
^ ^a ^b ^c Vrhovsek, U. (1998). "Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties". J. Agric. Food Chem. 46 (10): 4203–8. doi:10.1021/jf980461s.

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[1] Vallverdú-Queralt, Anna; Verbaere, Arnaud; Meudec, Emmanuelle; Cheynier, Véronique; Sommerer, Nicolas (2015). "Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS". J. Agric. Food Chem. 63 (1): 142–149. doi:10.1021/jf504383g. PMID 25457918.

[V1998-2] Vrhovsek, U. (1998). "Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties". J. Agric. Food Chem. 46 (10): 4203–8. doi:10.1021/jf980461s.

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