OTC ferulic acid sample
| IUPAC name
| Other names
|Molar mass||194.18 g/mol|
|Appearance||White or pale yellow solid|
|Density||1.316 g/cm3 (20 °C)|
|Melting point||168–172 °C (334–342 °F; 441–445 K)|
| 0.33206 g/100 ml (25 °C)|
0.78 g/100 ml (32 °C)
|Solubility||Poorly soluble in DMF, DMSO, ethanol, ethyl acetate, methanol|
|Vapor pressure||2.69·10-6 mmHg at 25 °C|
|Safety data sheet||Sigma-Aldrich|
|Lethal dose or concentration (LD, LC):|
LD50 (Median dose)
|7,900 mg/kg (rat, oral)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Ferulic acid is a hydroxycinnamic acid, an organic compound. It is an abundant phenolic phytochemical found in plant cell walls, covalently bonded as side chains to molecules such as arabinoxylans.
Salts of this acid are called ferulates.
As a component of lignin, ferulic acid is a precursor in the manufacture of other aromatic compounds.
Ferulic acid is an off-white crystalline solid, with a faint dry plant-like odor. It is sparingly soluble in water.
Ferulic acid can be bought from various natural product stores, and it's quite pure. Some soapmaking suppliers will also sell it.
Ferulic acid is found in a number of vegetable sources, and occurs in particularly high concentrations in popcorn and bamboo shoots. It is a major metabolite of chlorogenic acids in humans along with caffeic and isoferulic acid.
It can be extracted from wheat bran and maize bran using concentrated alkali.
Ferulic acid can be prepared from caffeic acid.
- Make ferulates
- Compound collecting
- Make caffeic acid
Ferulic acid is relative harmless and doesn't show toxicity even at high doses. Though it may irritate the nose if inhaled, it's not classified as known allergen.
In closed plastic bottles.
No special disposal is required. Discard it as you wish.
Ferulic acid is converted by certain strains of yeast, notably strains used in brewing of wheat beers, such as Saccharomyces delbrueckii (Torulaspora delbrueckii), to 4-vinyl guaiacol (2-methoxy-4-vinylphenol) which gives beers such as Weissbier and Wit their distinctive "clove" flavour.