Methyl-para-hydroxybenzoic acid

A paired-ion, reversed-phase high-performance liquid chromatographic method was developed for the simultaneous determination of sweeteners (dulcin, saccharin-Na, and acesulfame-K), preservatives (sodium dehydroacetate, SA, salicyclic acid, BA, succinic acid, methyl-para-hydroxybenzoic acid, ethyl-para-hydroxybenzoic acid, n-propyl-para-hydroxybenzoic acid, n-butyl-para-hydroxybenzoic acid, and isobutyl-para-hydroxybenzoic acid), and antioxidants (3-tertiary-butyl-4-hydroxyanisole and tertiary-butyl-hydroquinone). A mobile phase of acetonitrile-50 ml aqueous tr-hydroxyisobutyric acid solution (pH 4.5) (2.2 3.4 or 2.4 3.6, v/v) containing 2.5 mM hexadecyltrimethylammonium bromide and a Clg column with a flow rate of 1.0 ml/min and detection at 233 nm were used. This method was found to be very reproducible detection limits ranged from 0.15 to 3.00 p,g. The retention factor (k) of each additive could be affected by the concentrations of hexadecyltrimethylammonium bromide and a-hydroxyisobu-tyric acid and the pH and ratio of mobile phase. The presence of additives in dried roast beef and sugared fruit was determined. The method is suitable for routine analysis of additives in food samples (81). 

Liquid dosage forms which are disperse systems (colloidal, i.e., microspheres, nanoparticles, and micelles suspensions and emulsions) often contain preservatives which are methyl, ethyl, propyl, and butyl esters of para-hydroxybenzoic acid in various combinations. A typical example is the antacid suspensions which have high pH values which make the esters of the preservatives susceptible to hydrolysis. One way to circumvent this problem is to use several preservatives in combination with the hope that some quantities of the preservatives will remain to prevent the suspension from microbial attack. A report showing the assay of the four esters and the parent acid (one of the decomposition products) in drug products in which all the preservatives were used has been given [13]. 

These compounds include the methyl, ethyl, propyl, and butyl esters of para-hydroxybenzoic acid. In the United Slates and a number of other countries, the methyl and propyl esters are preferred, while European food processors favor the ethyl and butyl esters. The parabens were first described in 1924 as having antimicrobial activity and initially were used in cosmetic and pharmaceutical products. 

This group of chemicals, which are found naturally in many fruits, are used as preservatives, a function that they also perform within fruit. Benzoic acid itself may be used, or more commonly sodium benzoate (a salt) or ethyl or methyl para-hydroxybenzoate, also known as parabens. They have sometimes associated with adverse effects. Anaphylaxis-like reactions have been reported as well as urticaria. About 4 per cent of people who suffer from asthma may experience breathlessness and wheezing when exposed to benzoates. Parabens are often used as preservatives cosmetics. 

Parabens (methyl, ethyl, propyl, and butyl esters of para-hydroxybenzoic acid) are used as preservatives in concentrations of 0.1-0.3% in pharmaceutical formulations and in concentrations of 0.01-0.1% in cosmetics and foods. In such concentrations they are devoid of systemic toxic effects, but allergic reactions have been reported. 

Phenol acids are phenols in which there is also a carboxylic acid group attached to the benzene ring. They include salicylic acid (ortho-hydroxybenzoic acid) and para-hydroxy-benzoic acid (Figure 25.8). Acetylsalicylic acid (aspirin) and sodium salicylate are derivatives of salicylic acid. Like phenol, they have antipyretic and analgesic properties. The methyl, ethyl and propyl esters of para-hydroxybenzoic acid (parabens) are used as preservatives in pharmaceuticals, cosmetics and foodstuffs. 

Procaine, on the other hand, is an ester-type local anesthetic when it is injected into the organism, it is transformed into N,N-diethylaminoethanol and para-amino-benzoic acid (PABA) when the ester link that binds these two components of procaine is broken. PABA is a well-known allergen. Methyl para-hydroxybenzoate, whose structure is similar to that of PABA, is also called PAB or methylparaben. It is a preservative that binds, like a hapten, to the immunoglobulin E (IgE) on the surface of mast cells and basophils and maybe the cause of the few cases of anaphylactic shock that have been described. Other patients may be allergic to metabisulfite conservative, found in preparations containing adrenaline (epinephrine). 

Only para coupling was observed during the alkaline ferricyanide oxidation of 4-hydroxy-3-(3-hydroxybenzoyl)benzoic acid. 7-Hydroxy-9-oxoxanthene-2-carboxylic acid (515) was obtained in 21% overall yield from methyl 4-hydroxybenzoate (78JCS(P1)876). The synthesis utilizes a photochemical Fries rearrangement of methyl 4-(3-methoxybenzoyloxy)benzoate to prepare the benzophenone (514 Scheme 189). A similar route was used to prepare 2-hydroxy-2 -methoxybenzophenones, which undergo intramolecular cyclization with loss of methanol on treatment with base. 

Phenol readily couples with diazonium salts to yield coloured compounds. The latter can be nsed for the photometric detection of phenol as in the case of diazotized 4-nitroaniline. Sahcylic acid (2-hydroxybenzoic acid) can be prodnced by the Kolbe-Schmitt reaction (stndied by the density functional method ) from sodinm phenolate and carbon dioxide, whereas potassium phenolate gives the para compound. Alkylation and acylation of phenol can be carried out with aluminium chloride as catalyst methyl groups can also be introduced by the Mannich reaction. Diaryl ethers can only be produced under extreme conditions. 

The selective catalysis by the immobilized 3-CyD catalysts proceed in a similar manner to that by free 3 CyD catalyst (13). The 3-CyD residue forms a ternary molecular complex with phenol and trichloro-methyl cation, produced in situ from carbon tetrachloride with the catalysis by copper powder. As a result, the mutual conformation between phenol and trichloromethyl cation is regulated through the non-covalent interactions. The para-carbon atom of phenol is predominantly attacked by the cation, since the carbon atom is located in close proximity to the cation. 4-Hydroxybenzoic acids are selectively formed by the hydrolyses of the C-Cl bonds in the resulting intermediates. 

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