Kojic acid

Kojic acid

Chembox new
ImageFile = KojicAcid.png ImageSize =
IUPACName = 5-Hydroxy-2-(hydroxymethyl)-4H-pyran-4-one
OtherNames = Kojic acid, 5-Hydroxy-2-(hydroxymethyl)-4-pyrone, 2-Hydroxymethyl-5-hydroxy-γ-pyrone
Section1 = Chembox Identifiers
CASNo = 501-30-4
EINECS = 207-922-4
PubChem = 3840
SMILES = C1=C(OC=C(C1=O)O)CO
InChI = 1/C6H6O4/c7-2-4-1-5(8)6(9)3-10-4/h1,3,7,9H,2H2
RTECS = UQ0875000
Section2 = Chembox Properties
Formula = C6H6O4
MolarMass = 142.11 g/mol
Appearance = Tan powder
Density =
MeltingPt = 152 - 155 °C
BoilingPt =
Solubility = Soluble
Section3 = Chembox Hazards
MainHazards =
FlashPt =
Autoignition =
RPhrases = R36/37/38
SPhrases = S22, S24/25

Kojic acid (C6H6O4; 5-hydroxy-2-(hydroxymethyl)-4-pyrone) is a chelation agent produced by several species of fungi, especially "Aspergillus oryzae", which has the Japanese common name "koji". Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.Fact|date=October 2007 It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances. It is used on cut fruits to prevent oxidative browning, in seafood to preserve pink and red colors, and in cosmetics to lighten skin. Kojic acid also has antibacterial and antifungal properties.

It is also used in skin diseases like melasma.Fact|date=October 2008

External links

* [http://www.fao.org/ag/Ags/agsi/ENZYMEFINAL/Enzymatic%20Browning.html#KOJIC Kojic acid and enzymatic browning]
* [http://www.freshpatents.com/Citrus-paper-application-sheet-for-applying-to-freshly-exposed-or-cut-surfaces-of-fruit-to-prevent-browning-dt20051222ptan20050281927.php Fruit preservation]
* [http://ptcl.chem.ox.ac.uk/MSDS/KO/kojic_acid.html Safety MSDS data]

References

*cite journal
title = The constitution of kojic acid, a gamma-pyrone derivative formed by Aspergillus oryzae from carbohydrates
author = Yabuta T
journal = Journal of the Chemical Society
volume = 125
issue =
pages = 575–587
year = 1924
doi =
*cite journal
title = Evaluation of health aspects of kojic acid in food
author = Burdock FA, Soni MG, Carabin IG
journal = Regulatory Toxicology and Pharmacology
volume = 33
issue = 1
pages = 80–101
year = 2001
doi =


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