Chemistry:Pelargonidin
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| IUPAC name
3,4′,5,7-Tetrahydroxyflavylium
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| Systematic IUPAC name
3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-1λ4-benzopyran-4-ylium | |
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| Properties | |
| C15H11O5+ | |
| Molar mass | 271.24 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is   ?)
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| Infobox references | |
Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes.[1]
Natural occurrences
Presence in flowers
Pelargonidin can be found in red geraniums (Geraniaceae). It is the predominant pigment causing the red coloration in the spathes of Philodendron (Araceae). The orange-coloured flowers of blue pimpernel (Anagallis monelli, Myrsinaceae) have a higher concentration of pelargonidin pigment. Red and Pink Roses (Rosa) obtain their color from this phytochemical. [2]
Presence in food
Pelargonidin can be found in berries such as ripe raspberries and strawberries, as well as blueberries, blackberries, cranberries but also in saskatoon berries[3] and chokeberries. It is also found in plums and pomegranates. Pelargonidin gives red radishes their color.[4]
It is present in large amounts in kidney beans.[5]
Glycosides
In many plant systems, Pelargonidin can be added to a glucose molecule to form Pelargonidin 3-glucoside (callistephin). This is done by the 3GT, anthocyanin 3-O-glucosyltransferase gene. [6]
However this glucosidation reduces its antioxidant activity,[7] and changes the wavelength of max light absorbance from 520 nm to 516 nm. [8]
Acylated pelargonidin glycosides can be found in red-purple flowers of Ipomoea purpurea.[9]
See also
- List of phytochemicals in food
- List of compounds with carbon number 15
References
- ↑ Smirnov, Vitaly; Sidorov, Viktor; Smirnova, Valentina, "Anthocyantin coloring agent and method for the production thereof from organic matter", US patent granted 6,767,999, published Nov 01, 2001, issued July 27, 2004
- ↑ Huihua, Wan; Chao, Yu; Yu, Han; Xuelian, Guo (2019). "Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.)". Frontiers in Plant Science 10: 123. doi:10.3389/fpls.2019.00123. PMID 30809238.
- ↑ Mazza, G. (2005). "Compositional and Functional Properties of Saskatoon Berry and Blueberry". International Journal of Fruit Science 5 (3): 101–120. doi:10.1300/J492v05n03_10.
- ↑ Takeshi Nishio (4 October 2017). Takeshi Nishio, Hiroyasu Kitashiba. ed. The Radish Genome. Springer. p. 4. ISBN 978-3-319-59253-4. https://books.google.com/books?id=8JQ4DwAAQBAJ&pg=PA70.
- ↑ Lin, Long-Ze; Harnly, James M.; Pastor-Corrales, Marcial S.; Luthria, Devanand L. (2008). "The polyphenolic profiles of common bean (Phaseolus vulgaris L.)". Food Chemistry 107 (1): 399–410. doi:10.1016/j.foodchem.2007.08.038. PMID 25544796. PMC 4276374. https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=11587&content=PDF.
- ↑ Levisson, Mark; Patinios, Constantinios; Hein, Sascha; de Groot, Phillip A. (2018). "Engineering de novo anthocyanin production in Saccharomyces cerevisiae". Microbial Cell Factories 17 (103): 103. doi:10.1186/s12934-018-0951-6. PMID 29970082.
- ↑ Li, Wenfeng; Gu, Mengyuan; Gong, Pengling; Wang, Jinxia (2021). "Glycosides changed the stability and antioxidant activity of pelargonidin". Lebensmittel-Wissenschaft & Technologie 147 (3): 111581. doi:10.1016/j.lwt.2021.111581.
- ↑ Gould, Kevin S. (2009). Anthocyanidins: Biosynthesis, Functions, and Applications. New York: Springer. p. 286. ISBN 978-0-387-77334-6.
- ↑ Saito, N; Tatsuzawa, F; Yokoi, M; Kasahara, K; Iida, S; Shigihara, A; Honda, T (1996). "Acylated pelargonidin glycosides in red-purple flowers of Ipomoea purpurea". Phytochemistry 43 (6): 1365–70. doi:10.1016/s0031-9422(96)00501-8. PMID 8987912.
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