Jump to content

Pelargonidin: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
Adding local short description: "A red anthocyanidin pigment found in certain flowers and fruits", overriding Wikidata description "cation" (Shortdesc helper)
Citation bot (talk | contribs)
Bots
5,428,334 edits
Alter: pages. Formatted dashes. | Use this bot. Report bugs. | Suggested by Abductive | Category:Resorcinols | #UCB_Category 14/101
Line 65: Line 65:


=== 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}}</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}}</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|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 ==

Revision as of 01:45, 15 May 2021

Pelargonidin
Names
IUPAC name
2-(4-Hydroxyphenyl)chromenylium-3,5,7-triol
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

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.

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[2] and chokeberries. It is also found in plums and pomegranates. Pelargonidin gives red radishes their color.[3]

It is present in large amounts in kidney beans.[4]

Glycosides

Pelargonidin 3-glucoside.

Pelargonidin-3-O-glucoside (callistephin) can be found in strawberries.[5]

Acylated pelargonidin glycosides can be found in red-purple flowers of Ipomoea purpurea.[6]

See also

References

  1. ^ United States 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. ^ 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.
  3. ^ Takeshi Nishio (4 October 2017). Takeshi Nishio, Hiroyasu Kitashiba (ed.). The Radish Genome. Springer. p. 4. ISBN 978-3-319-59253-4.
  4. ^ 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.
  5. ^ Mullen, William; Edwards, Christine A.; Serafini, Mauro; Crozier, Alan (2008). "Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream". Journal of Agricultural and Food Chemistry. 56 (3): 713–9. doi:10.1021/jf072000p. PMID 18211024.
  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.
Wikimedia Commons has media related to Pelargonidin.


Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Pelargonidin&oldid=1023208704"