What factors affect the stability of caffeic acid?

Caffeic acid is a natural phenolic compound found in many plant-based foods and beverages, including coffee, fruits, and vegetables.It has antioxidant and anti-inflammatory properties and has been shown to have potential health benefits.However, caffeic acid can be unstable and susceptible to degradation, which can limit its applications.

Here are some factors that can affect the stability of caffeic acid:

pH: Caffeic acid is more stable at acidic pH values and can undergo degradation at alkaline pH values.

Temperature: Caffeic acid is sensitive to heat and can undergo degradation at high temperatures.

Light: Caffeic acid is also sensitive to light and can undergo degradation upon exposure to light.

Oxygen: Caffeic acid can undergo oxidation upon exposure to oxygen, leading to degradation.

Presence of metal ions: Caffeic acid can undergo oxidation and degradation in the presence of metal ions such as iron and copper.

Water activity: Caffeic acid is more stable at lower water activity values.

Time: Caffeic acid can undergo degradation over time, particularly in the presence of other reactive compounds or under unfavorable storage conditions.

The stability of caffeic acid can be affected by various factors, including pH, temperature, light, oxygen, presence of metal ions, water activity, and time.By understanding these factors, appropriate measures can be taken to preserve the stability and activity of caffeic acid in different applications.