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https://www.um.edu.mt/library/oar/handle/123456789/100241| Title: | Octyl gallate |
| Other Titles: | Antioxidants effects in health : the bright and the dark side |
| Authors: | Blundell, Renald Shah, Muhammad Ajmal Azzopardi, Joseph I. Iqbal, Shabnoor Alhasani, Reem Hasaballah Shah, Ghulam Mujtaba |
| Keywords: | Gallic acid Food additives Food contamination Metals -- Toxicology Chemicals |
| Issue Date: | 2022 |
| Publisher: | Elsevier |
| Citation: | Blundell, R., Shah, M. A., Azzopardi, J. I., Iqbal, S., Alhasani, R. H., & Shah, G. M. (2022). Octyl gallate. In S. M. Nabavi & A. Sanches Silva (Eds.), Antioxidants effects in health : the bright and the dark side (pp. 215-220). Elsevier. |
| Abstract: | OG (IUPAC name: n-octyl 3,4,5-trihydroxybenzoate) is the octyl ester of 3,4,5-trihydroxybenzoic acid and its chemical structure is illustrated in Fig. 3.6.1. It is a white to creamy-white crystalline odourless solid and melting point is in the range of 99–102°C. OG is insoluble in water while completely soluble in ether, propane-1,2-diol, and ethanol. Because of its longer chain, OG is stable at higher temperatures and more lipid-soluble as compared to propyl gallate (Reische et al., 2008). [excerpt] |
| URI: | https://www.um.edu.mt/library/oar/handle/123456789/100241 |
| Appears in Collections: | Scholarly Works - FacM&SPB |
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|---|---|---|---|---|
| Octyl gallate.pdf Restricted Access | 129.03 kB | Adobe PDF | View/Open Request a copy |
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