• ISOLATION AND CHARACTERIZATION OF CAFFEIC ACID FROM THYME SEEDS

Dr. V. M. MOUNNISSAMY*, B. PRIYA

Abstract


Caffeic acid is a dihydroxycinnamic acid belonging to the phenolic acid family, which has a phenyl propanoidstructur. It occurs naturally in the wide range of food items such as vegetables, fruitsetc Thymespecies are widely used for medicinal purposes. Thyme seeds contains many flavonoids and several phenolic compounds. The present research article discuss about isolation of caffeic acid from thyme seeds and to elucidate its structure using UV, IR13, C-NMR,     1 H-NMR AND MASS SPECTROSCOPY.


Keywords


caffeicacid, thyme, flavonoids, isolation, elucidation, spectroscopy

Full Text:

PDF

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
© 2012-2020 IJPA 
Copyright Agreement & Authorship Responsibility
Hit Counters