coumarin

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coumarin

 [koo´mah-rin]
1. a principle extracted from the tonka bean, from which several anticoagulants are derived that inhibit hepatic synthesis of vitamin K–dependent coagulation factors.
2. any of these derivatives.

cou·ma·rin

(kū'mă-rin),
1. A general descriptive term applied to anticoagulants and other drugs derived from dicumarol, a component of the Tonka bean.
2. A fragrant neutral principle obtained from the Tonka bean, Dypterix odorata, and made synthetically from salicylic aldehyde; it is used to disguise unpleasant odors.
[coumarou, native name of Tonka bean]

coumarin

(ko͞o′mər-ĭn)
n.
A fragrant crystalline compound, C9H6O2, present in tonka beans and produced synthetically for use as a fragrance. Coumarin has been banned as a food additive in the United States because it can be toxic in large amounts.

cou′ma·ric (-mər-ĭk) adj.

cou·ma·rin

(kū'mă-rin)
Fragrant neutral principle obtained from the Tonka bean, Dypterix odorata, and also made synthetically from salicylic aldehyde; used to disguise unpleasant odors.

cou·ma·rin

(kū'mă-rin)
A general descriptive term applied to anticoagulants and other drugs derived from dicumarol.
References in periodicals archive ?
CA and FA were minor components representing up to 6.5% and 4.5%, respectively (Table 1), whereas coumaric acid could not be detected by HPLC-DAD.
The HPLC elution profile recorded at 280 nm showed 5 phenolic acids: gallic acid, epicatechin, coumaric acid, apigenin, and naringenin (Figure 1(a)) with concentrations of 1111.41 [micro]g/mL, 198.52 [micro]g/mL, 147.73 [micro]g/mL, 7.89 [micro]g/mL, and 6.13 [micro]g/mL, respectively (Table 2), while the HPLC elution profile of flavonoids (Figure 1(b); Table 2) recorded at 360 nm identified 3 compounds: rutin, quercetin, and kaempferol, with concentrations of 50.74 [micro]g/mL, 6.78 [micro]g/mL, and 14.42 [micro]g/mL.
The p-hydroxybenzoic and vanillic acids, quercetin and epicatechin were also detected in high levels in all organs (especially in leaves), along with luteolin (higher in flowers), gallic and coumaric acids (higher in roots), coumaric being the only phenolic present in all extracts.
Regarding the content of the other three cinnamic acid derivatives (coumaric, ferulic, and rosmarinic acids), an increase in the germinated extracts of L.
(22) This component of the varietal aroma of Gewurztraminer is likely due to an unusually high quantity of ferulic and coumaric acids present in the juice of this variety.
(3) 1 unit = 1 [micro]mole coumaric acid accumulated [h.sup.-1] [mg.sup.-1] protein.
In addition, p-hydroxybenzoic (2), chlorogenic (3), vanillic (4), caffeic (5), and o- coumaric acids (10) were also present in comparatively lower quantities (Fig.
"Garlic contains lots of phytochemicals, such as allicin, saponin and coumaric acid," adds Zied.
The salicylic acid, formic acid, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), trolox (6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid), fluorescein sodium, flavonoids (mangiferin, rutin, isoquercitrin, quercetin, kaempferol, naringin, naringenin, linarin, luteolin, acacetin, and apigenin), and phenolic acids (shikimic, protocatechuic, 4-hydroxybenzoic, vanillic, syringic, quinic, chlorogenic, caffeic, coumaric, synaptic, ferulic, and 4,5-dicaffeoylquinic acids) were all obtained from Sigma Aldrich (St.
DPPH (2,2-diphenyl-l-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid), Folin-Ciocalteu (FC) reagent, capsaicin, dihydrocapsaicin myricetin, catechin, resveratrol, gallic acid, coumaric acid, caffeic acid, ferulic acid, sinapic acid, and chlorogenic acid were purchased from Sigma-Aldrich (St.
oxysporumdid produce chemicals materials as organic acids, especially phenolic acids such as cinnamic, vanillic, coumaric, and ferulic acid [6].