p-Coumaric acid is a phenolic acid with the following properties:
Chemical structure: p-coumaric acid is a monohydroxycinnamic acid with the chemical formula C9H8O3. It is an isomer of cinnamic acid.
Solubility: p-Coumaric acid is soluble in polar solvents such as ethanol and water, but insoluble in nonpolar solvents such as hexane.
Melting point: p-Coumaric acid has a melting point of 153-154°C.
Boiling point: The boiling point of p-Coumaric acid is 305°C.
Acidic nature: p-Coumaric acid is a weak organic acid with a pKa value of 4.2.
Antioxidant activity: p-Coumaric acid has been shown to have antioxidant properties, which makes it useful in food preservation and the prevention of oxidative damage to cells.
Antimicrobial activity: p-Coumaric acid has been found to have antimicrobial activity against certain bacteria and fungi, making it a potential natural preservative.
Metabolic pathway: p-Coumaric acid is metabolized in the human body into other compounds, such as cinnamic acid, caffeic acid, and ferulic acid.
Occurrence: p-Coumaric acid is found in many plants, including fruits, vegetables, and spices. It is also present in some fermented foods and beverages, such as wine and beer.