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| ImageSize=200px
| ImageSize=200px
| IUPACName=3,4′,5,7-Tetrahydroxyflavylium
| IUPACName=3,4′,5,7-Tetrahydroxyflavylium
| PIN=3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-1λ<sup>4</sup>-benzopyran-4-ylium
| SystematicName=3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-1λ<sup>4</sup>-benzopyran-4-ylium
| OtherNames=
| OtherNames=
|Section1={{Chembox Identifiers
|Section1={{Chembox Identifiers
Line 62: Line 62:
== Natural occurrences ==
== Natural occurrences ==
=== Presence in flowers ===
=== Presence in flowers ===
Pelargonidin can be found in red [[geranium]]s (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.
Pelargonidin can be found in red [[geranium]]s (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 [[Rose]]s (Rosa) obtain their color from this phytochemical. <ref>{{Cite journal|title=Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.)|year=2019|last1=Huihua|first1=Wan|last2=Chao|first2=Yu|last3=Yu|first3=Han|last4=Xuelian|first4=Guo|journal=Frontiers in Plant Science|volume=10|pages=123|doi=10.3389/fpls.2019.00123|pmid=30809238|pmc=6379320|doi-access=free}}</ref>


=== Presence in food ===
=== Presence in food ===
Pelargonidin can be found in berries such as ripe [[Raspberry|raspberries]] and [[Strawberry|strawberries]], as well as [[Blueberry|blueberries]], [[Blackberry|blackberries]], [[Cranberry|cranberries]] but also in [[saskatoon berries]]<ref>{{Cite journal|doi=10.1300/J492v05n03_10|title=Compositional and Functional Properties of Saskatoon Berry and Blueberry|year=2005|last1=Mazza|first1=G.|journal=International Journal of Fruit Science|volume=5|issue=3|pages=101–120}}</ref> and [[chokeberries]]. It is also found in [[plum]]s and [[pomegranate]]s. Pelargonidin gives red [[radish|radishes]] their color.<ref name="NishioKitashiba2017">{{cite book|author=Takeshi Nishio|editor=Takeshi Nishio, Hiroyasu Kitashiba|title=The Radish Genome|url=https://books.google.com/books?id=8JQ4DwAAQBAJ&pg=PA70|date=4 October 2017|publisher=Springer|isbn=978-3-319-59253-4|page=4}}</ref>
Pelargonidin can be found in berries such as ripe [[Raspberry|raspberries]] and [[Strawberry|strawberries]], as well as [[Blueberry|blueberries]], [[Blackberry|blackberries]], [[Cranberry|cranberries]] but also in [[saskatoon berries]]<ref>{{Cite journal|doi=10.1300/J492v05n03_10|title=Compositional and Functional Properties of Saskatoon Berry and Blueberry|year=2005|last1=Mazza|first1=G.|journal=International Journal of Fruit Science|volume=5|issue=3|pages=101–120|s2cid=85691882|doi-access=free}}</ref> and [[chokeberries]]. It is also found in [[plum]]s and [[pomegranate]]s. Pelargonidin gives red [[radish|radishes]] their color.<ref name="NishioKitashiba2017">{{cite book|author=Takeshi Nishio|editor=Takeshi Nishio, Hiroyasu Kitashiba|title=The Radish Genome|url=https://books.google.com/books?id=8JQ4DwAAQBAJ&pg=PA70|date=4 October 2017|publisher=Springer|isbn=978-3-319-59253-4|page=4}}</ref>


It is present in large amounts in [[kidney bean]]s.<ref>{{Cite journal|doi=10.1016/j.foodchem.2007.08.038|title=The polyphenolic profiles of common bean (Phaseolus vulgaris L.)|year=2008|last1=Lin|first1=Long-Ze|last2=Harnly|first2=James M.|last3=Pastor-Corrales|first3=Marcial S.|last4=Luthria|first4=Devanand L.|journal=Food Chemistry|volume=107|pages=399–410|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=11587&content=PDF|pmc=4276374|pmid=25544796|issue=1}}</ref>
It is present in large amounts in [[kidney bean]]s.<ref>{{Cite journal|doi=10.1016/j.foodchem.2007.08.038|title=The polyphenolic profiles of common bean (Phaseolus vulgaris L.)|year=2008|last1=Lin|first1=Long-Ze|last2=Harnly|first2=James M.|last3=Pastor-Corrales|first3=Marcial S.|last4=Luthria|first4=Devanand L.|journal=Food Chemistry|volume=107|pages=399–410|url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=11587&content=PDF|pmc=4276374|pmid=25544796|issue=1}}</ref>


== Glycosides ==
== 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. <ref>{{Cite journal |doi=10.1186/s12934-018-0951-6 |title=Engineering de novo anthocyanin production in Saccharomyces cerevisiae |year= 2018 |last1=Levisson |first1=Mark |last2=Patinios |first2=Constantinios |last3=Hein |first3=Sascha |last4=de Groot |first4=Phillip A. |journal=Microbial Cell Factories |volume=17 |issue=103|page=103 |pmid=29970082 |pmc=6029064 |doi-access=free }}</ref>
[[File:Pelargonidin 3-O-glucoside.svg|thumb|[[Pelargonidin 3-glucoside]].]]
[[File:Pelargonidin 3-O-glucoside.svg|thumb|[[Pelargonidin 3-glucoside]].]]
[[Pelargonidin-3-O-glucoside]] (callistephin) can be found in strawberries.<ref>{{Cite journal |doi=10.1021/jf072000p |title=Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream |year=2008 |last1=Mullen |first1=William |last2=Edwards |first2=Christine A. |last3=Serafini |first3=Mauro |last4=Crozier |first4=Alan |journal=Journal of Agricultural and Food Chemistry |volume=56 |issue=3 |pages=713–9 |pmid=18211024}}</ref>
However this glucosidation reduces its antioxidant activity,<ref>{{Cite journal|doi=10.1016/j.lwt.2021.111581|title=Glycosides changed the stability and antioxidant activity of pelargonidin|year=2021|last1=Li|first1=Wenfeng|last2=Gu|first2=Mengyuan|last3=Gong|first3=Pengling|last4=Wang|first4=Jinxia|journal=Lebensmittel-Wissenschaft & Technologie|volume=147|issue=3|page=111581|s2cid=235531625}}</ref> and changes the wavelength of max light absorbance from 520 nm to 516 nm. <ref>{{cite book |last=Gould|first=Kevin S.|date=2009|title=Anthocyanidins: Biosynthesis, Functions, and Applications|location=New York|publisher=Springer|page=286|isbn=978-0-387-77334-6}}</ref>


Acylated pelargonidin glycosides can be found in red-purple flowers of ''[[Ipomoea purpurea]]''.<ref>{{Cite journal|pmid=8987912|year=1996|last1=Saito|first1=N|last2=Tatsuzawa|first2=F|last3=Yokoi|first3=M|last4=Kasahara|first4=K|last5=Iida|first5=S|last6=Shigihara|first6=A|last7=Honda|first7=T|title=Acylated pelargonidin glycosides in red-purple flowers of Ipomoea purpurea|volume=43|issue=6|pages=1365–70|journal=Phytochemistry|doi=10.1016/s0031-9422(96)00501-8}}</ref>
Acylated pelargonidin glycosides can be found in red-purple flowers of ''[[Ipomoea purpurea]]''.<ref>{{Cite journal|pmid=8987912|year=1996|last1=Saito|first1=N|last2=Tatsuzawa|first2=F|last3=Yokoi|first3=M|last4=Kasahara|first4=K|last5=Iida|first5=S|last6=Shigihara|first6=A|last7=Honda|first7=T|title=Acylated pelargonidin glycosides in red-purple flowers of Ipomoea purpurea|volume=43|issue=6|pages=1365–70|journal=Phytochemistry|doi=10.1016/s0031-9422(96)00501-8}}</ref>

Latest revision as of 15:05, 3 December 2023

Pelargonidin
Names
IUPAC name
3,4′,5,7-Tetrahydroxyflavylium
Systematic IUPAC name
3,5,7-Trihydroxy-2-(4-hydroxyphenyl)-1λ4-benzopyran-4-ylium
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
KEGG
UNII
  • InChI=1S/C15H10O5/c16-9-3-1-8(2-4-9)15-13(19)7-11-12(18)5-10(17)6-14(11)20-15/h1-7H,(H3-,16,17,18,19)/p+1 ☒N
    Key: XVFMGWDSJLBXDZ-UHFFFAOYSA-O ☒N
  • InChI=1/C15H10O5/c16-9-3-1-8(2-4-9)15-13(19)7-11-12(18)5-10(17)6-14(11)20-15/h1-7H,(H3-,16,17,18,19)/p+1
    Key: XVFMGWDSJLBXDZ-IKLDFBCSAF
  • C1=CC(=CC=C1C2=C(C=C3C(=CC(=CC3=[O+]2)O)O)O)O
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).
☒N verify (what is checkY☒N ?)

Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes.[1]

Natural occurrences

[edit]

Presence in flowers

[edit]

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

[edit]

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

[edit]

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]

Pelargonidin 3-glucoside.

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

[edit]

References

[edit]
  1. ^ US granted 6,767,999, Smirnov, Vitaly; Sidorov, Viktor; Smirnova, Valentina, "Anthocyantin coloring agent and method for the production thereof from organic matter", published Nov 01, 2001, issued July 27, 2004 
  2. ^ 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. PMC 6379320. PMID 30809238.
  3. ^ 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. S2CID 85691882.
  4. ^ Takeshi Nishio (4 October 2017). Takeshi Nishio, Hiroyasu Kitashiba (ed.). The Radish Genome. Springer. p. 4. ISBN 978-3-319-59253-4.
  5. ^ 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. PMC 4276374. PMID 25544796.
  6. ^ 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. PMC 6029064. PMID 29970082.
  7. ^ 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. S2CID 235531625.
  8. ^ Gould, Kevin S. (2009). Anthocyanidins: Biosynthesis, Functions, and Applications. New York: Springer. p. 286. ISBN 978-0-387-77334-6.
  9. ^ 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.
[edit]
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