Table 1.
Chemical Structure, Dissociation Constants (pKa), Lipophilic Tendency (Given by the Value of the Logarithm of the Partition Coefficient of the Acid between Octanol and Water—log P), and Main Applications of the Referred Carboxylic Acids
| Acid | Structure | pKa | Log P | Applications | References |
|---|---|---|---|---|---|
| Acetic acid |  |
4.76 | −0.24 | Preservation of foods (mostly pickles and sauces) and soft drinks. Used in the synthesis of vinylacetate and ethylacetate that are precursors for the chemical synthesis of polymers | Mira et al., 2010; Almeida et al., 2009; Abbot et al., 2007; Mollapour and Piper, 2007; Fernandes et al., 2003; Simões et al., 2006; Kawahata et al., 2006; Tenreiro et al., 2002; Tenreiro et al., 2000; Carmelo et al., 1996; Pampulha and Loureiro-Dias, 1990 |
| Propionic acid |  |
4.86 | −0.32 | Preservation of bakery and fresh dairy products | Mira et al., 2009; Gregori et al., 2008; Mollapour and Piper, 2007; Abbot et al., 2007; Fernandes et al., 2003; Simões et al., 2006; Piper et al., 1998,Kren et al., 2003 |
| Octanoic acid |  |
4.89 | 3.05 | Preservation of acidic beverages and food products; surface sanitizer in food handling establishmentst and food processing equipment; precursor in the chemical synthesis of esteres used in manufacture of dyes | Viegas et al, 2005; Cabral et al., 2001; Viegas et al., 1998; Viegas et al., 1991; Stevens and Hoffmeyer et al., 1993; Sá-Correia et al., 1989 |
| Decanoic acid |  |
4.9 | 4.09 | Food preservative; used in the manufacture of perfumes, dyes and plastics | Alexandre et al., 1996; Stevens and Hoffmeyer et al., 1993; Sá-Correia et al., 1989 |
| Benzoic acid |  |
4.2 | 1.71 | Preservation of fruit juices, emulsified sauces, fish products and sugar jams | Piper et al., 1998; Holyoak et al., 1996; Holyoak et al, 1999; Pearce et al., 2001; Hatzixhantis et al., 2003; Simões et al., 2006, Kren et al., 2003 |
| Sorbic acid |  |
4.76 | 1.63 | Preservation of cheeses, jams, and fish products | Gregori et al., 2008; Abbot et al., 2007; Makrantoni et al., 2007 Schuller et al., 2004; Mollapour et al., 2004; Mollapour et al., 2006 Hatzixhantis et al., 2003; Kren et al., 2003; Pearce et al., 2001; Piper et al., 1999; Holyoak et al., 1996; Holyoak et al, 1999 |
| Lactic acid |  |
3.86 | −0.6 | Sweetner; preservation of beer and diary products; precursor in the synthesis of polyesters and acrylates | Abbot et al., 2008; Kawahata et al., 2006 |
| α-hop-acids |  |
Humulone: 5.5 Cohumulone: 4.7 Adhumulone: 5.7 | n.d. | Used in beer production as flavoring and stability agents | Hazelwood et al., 2010 |
| 2,4-D |  |
2.73 | 2.8 | Auxin-like herbicide used in the control of broadleaf dicothyledon weeds | Teixeira et al., 2007; Teixeira et al., 2006a; Teixeira et al. 2005; Simões et al., 2003; Fernandes et al., 2003; Teixeira and Sá-Correia et al., 2002 |
| Artesunic acid |  |
4.6 | 4 | Antimalarial and anticancer drug | Alenquer, et al., 2006 |
| Artemisinic acid |  |
4.34 | 2.9 | Used for the chemical synthesis of the antimalarial drug artemisinine | Ro et al., 2008 |
| Mycophenolic acid |  |
4.5 | 3.88 | Immunosupressive drug used for the control of organ rejection in transplants | Desmoucelles et al., 2002; Escobar-Henriques et al., 2001; Saint-Marc et al., 2009 |
A list of references is also provided in which the mechanisms of adaptive response and resistance to these weak acids in yeast cells are addressed.