4-Hydroxyphenylacetic acid explained

4-Hydroxyphenylacetic acid is a chemical compound found in olive oil^[1] and beer.^[2]

Synthesis

4-Hydroxyphenylacetic acid is obtained by reducing 4-hydroxymandelic acid with elemental phosphorus and iodine.

Uses

In industry, 4-hydroxyphenylacetic acid is an intermediate used to synthesize atenolol,^[3] 3,4-dihydroxyphenylacetic acid,^[4] and coclaurine.

Notes and References

1. Papadopoulos . George . Boskou . Dimitrios . Antioxidant effect of natural phenols on olive oil . Journal of the American Oil Chemists' Society . 68 . 669 . 1991 . 10.1007/BF02662292 . 9. 85234954 .
2. Determination of free and bound phenolic acids in beer. M. Nardini and A. Ghiselli, Food Chemistry, January 2004, Volume 84, Issue 1, Pages 137–143,
3. Book: Mattioda, Georges . Christidis, Yani. Glyoxylic Acid. Ullmann's Encyclopedia of Industrial Chemistry. 2000. 2. 10.1002/14356007.a12_495. 978-3527306732.
4. Book: Sutton, Peter . Whittall, John . Practical Methods for Biocatalysis and Biotransformations 2. 2012. John Wiley & Sons, Ltd.. Chichester, West Sussex. 9781119991397. 150–153.