Eugenin

CAS# 480-34-2

Eugenin

Catalog No. BCN2921----Order now to get a substantial discount!

Product Name & Size Price Stock
Eugenin: 5mg $529 In Stock
Eugenin: 10mg Please Inquire In Stock
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Quality Control of Eugenin

Number of papers citing our products

Chemical structure

Eugenin

3D structure

Chemical Properties of Eugenin

Cas No. 480-34-2 SDF Download SDF
PubChem ID 10189 Appearance Powder
Formula C11H10O4 M.Wt 206.2
Type of Compound Phenols Storage Desiccate at -20°C
Solubility Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
Chemical Name 5-hydroxy-7-methoxy-2-methylchromen-4-one
SMILES CC1=CC(=O)C2=C(C=C(C=C2O1)OC)O
Standard InChIKey SUTUBQHKZRNZRA-UHFFFAOYSA-N
Standard InChI InChI=1S/C11H10O4/c1-6-3-8(12)11-9(13)4-7(14-2)5-10(11)15-6/h3-5,13H,1-2H3
General tips For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months.
We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months.
Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it.
About Packaging 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial.
2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial.
3. Try to avoid loss or contamination during the experiment.
Shipping Condition Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request.

Source of Eugenin

The rootbark of Schumanniophyton magnificum

Biological Activity of Eugenin

DescriptionEugenin is a bitter compound.

Protocol of Eugenin

Structure Identification
J Agric Food Chem. 2003 Jun 18;51(13):3865-73.

Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.[Pubmed: 12797757 ]


METHODS AND RESULTS:
Sequential application of solvent extraction, gel permeation chromatography, and HPLC in combination with taste dilution analyses revealed that not a sole compound but a multiplicity of bitter tastants contribute to the bitter off-taste of cold-stored carrots and commercial carrot puree, respectively. Among these bitter compounds, 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin (6-methoxymellein), 5-hydroxy-7-methoxy-2-methylchromone (Eugenin), 2,4,5-trimethoxybenzaldehyde (gazarin), (Z)-heptadeca-1,9-diene-4,6-diin-3,8-diol (falcarindiol), (Z)-heptadeca-1,9-diene-4,6-diin-3-ol (falcarinol), and (Z)-3-acetoxy-heptadeca-1,9-diene-4,6-diin-8-ol (falcarindiol 3-acetate) could be identified on the basis of MS as well as 1D- and 2D-NMR experiments.
CONCLUSIONS:
Due to the low concentrations of <0.1 mg/kg and the high taste thresholds found for Eugenin and gazarin, these compounds could be unequivocally excluded as important contributors to the bitter taste of carrots.

Eugenin Dilution Calculator

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Eugenin Molarity Calculator

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Preparing Stock Solutions of Eugenin

1 mg 5 mg 10 mg 20 mg 25 mg
1 mM 4.8497 mL 24.2483 mL 48.4966 mL 96.9932 mL 121.2415 mL
5 mM 0.9699 mL 4.8497 mL 9.6993 mL 19.3986 mL 24.2483 mL
10 mM 0.485 mL 2.4248 mL 4.8497 mL 9.6993 mL 12.1242 mL
50 mM 0.097 mL 0.485 mL 0.9699 mL 1.9399 mL 2.4248 mL
100 mM 0.0485 mL 0.2425 mL 0.485 mL 0.9699 mL 1.2124 mL
* Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations.

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References on Eugenin

Structural and sensory characterization of compounds contributing to the bitter off-taste of carrots (Daucus carota L.) and carrot puree.[Pubmed:12797757]

J Agric Food Chem. 2003 Jun 18;51(13):3865-73.

Sequential application of solvent extraction, gel permeation chromatography, and HPLC in combination with taste dilution analyses revealed that not a sole compound but a multiplicity of bitter tastants contribute to the bitter off-taste of cold-stored carrots and commercial carrot puree, respectively. Among these bitter compounds, 3-methyl-6-methoxy-8-hydroxy-3,4-dihydroisocoumarin (6-methoxymellein), 5-hydroxy-7-methoxy-2-methylchromone (Eugenin), 2,4,5-trimethoxybenzaldehyde (gazarin), (Z)-heptadeca-1,9-diene-4,6-diin-3,8-diol (falcarindiol), (Z)-heptadeca-1,9-diene-4,6-diin-3-ol (falcarinol), and (Z)-3-acetoxy-heptadeca-1,9-diene-4,6-diin-8-ol (falcarindiol 3-acetate) could be identified on the basis of MS as well as 1D- and 2D-NMR experiments. Due to the low concentrations of <0.1 mg/kg and the high taste thresholds found for Eugenin and gazarin, these compounds could be unequivocally excluded as important contributors to the bitter taste of carrots. Calculation of bitter activity values as the ratio of their concentration to their bitter detection threshold clearly demonstrated that neither in fresh and stored carrots nor in commercial carrot puree did 6-methoxymellein contribute to the bitter off-taste. In contrast, the concentrations of falcarindiol in stored carrots and, even more pronounced, in carrot puree were found to be 9- and 13-fold above its low bitter detection concentration of 0.04 mmol/kg, thus demonstrating that this acetylenic diol significantly contributes to the bitter taste of the carrot products investigated.

Description

Eugenin is a chromone isolated from Peucedanum japonicum, with potent antiplatelet aggregation activity.

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