Knowde Enhanced TDS
Identification & Functionality
- INCI Name
- Ingredient Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- Food Ingredients Functions
- CAS No.
- 7400-08-0
- Technologies
Features & Benefits
- Benefit Claims
- Benefit Claims (Health)
- Labeling Claims
- Food Ingredients Features
- Benefits
- Meat Products
- Anti-microbial
- Extends shelf life
- Improves acceptability of color & flavor
- Fresh Fruits
- Anti-fungal
- May extend shelf life
- Delays senescence
- Maintains quality attributes
- Decreases oxidation products
- Color Stabilization
- Enhances color in red wine
- May stabilize fruit-derived anthocyanins
- Cosmetics
- Skin Lightening
- May extend shelf life
- Unique anti-melanin
- Suppresses UV-induced skin pigmentation
- Flavors
- Fragrances
- May extend shelf life
- May prevent oxidation
- Meat Products
- Advantages of OataVia™
- Sustainably produced by a proprietary fermentation process
- GMO-free, vegan, and kosher
- Neutral in taste, color and odor
- Available at 95% purity
- Product Highlights
- p-Coumaric acid is a natural antioxidant found nearly ubiquitously in the plant kingdom. It is found in cereal grains like oats, and also nuts, fruits and vegetables. The antioxidant activities of p-coumaric acid are comparable to BHA, BHT, α-tocopherol, and ascorbic acid.1 p-Coumaric acid also has anti-microbial activities against E. coli, S. aureus, B. cereus, and L. monocytogenes.
- OataVia™ is a sustainable source of highly pure p-coumaric acid, without reliance on intensive farming or inconsistent harvests.
- OataVia™ is a highly pure source of p-coumaric and can serve as an ideal preservative for food, beverage, and cosmetic applications.
Applications & Uses
- Applications
- Food & Nutrition Applications
- Fragrances & Perfume Applications
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Application Studies
Delays Senescence and Improves Quality Attributes of Fresh Fruit
Climacteric fruit tend to quickly deteriorate after harvest, causing a short shelf life and decreased market value. Chemical pretreatment is one technique to delay senescence of agricultural products. The ability of p-coumaric acid to delay senescence of kiwifruit was assessed.- Design:
- Kiwifruit bathed in control (distilled water) or 0.5 mmol/L p-coumaric acid solution for 10 min were stored at 20°C for 20 days. The selected concentration was optimal based on preliminary studies testing between 0.3-1 mmol/L³.
- Outcomes:
- Pretreatment with p-coumaric solution improved firmness, decreased respiratory intensity and increased chlorophyll content of kiwifruit compared to controls.
- p-Coumaric acid treated fruit had less H2, O2 and lipid oxidation products, and greater endogenous antioxidant activities compared to untreated fruit.
Skin Lightening
p-Coumaric acid is recognized to be a strong inhibitor of the melanin production in skin.13 The ability of p-coumaric acid to suppress UV-induced skin reddening and pigmentation was assessed.- Design:
- Topical cream containing 0% (control) or 1.5% p-coumaric acid were applied twice daily to forearm skin of 21 subjects (mean age 35.2 ± 6.8 years).
- Outcomes:
- 7-day application of the p-coumaric acid cream prevented UV-induced skin reddening and pigmentation of human skin.
- While the p-coumaric acid cream was unable to change erythema or melanin indices if applied after erythema formation, longer term application (8 weeks) of the cream was able to reduce melanin index.
- Design: