|ChemSpider||(cation) , (chloride)|
|Jmol-3D images||Image 1
|Molecular formula||• C29H35O17+ (cation)
• C29H35O17Cl (chloride)
|Molar mass||• 655.578 mg/(cation)
• 691.031 mg/l(chloride)
|Appearance||Reddish blue, odorless powder|
|Solubility in water||Nearly insoluble|
|Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)|
|(what is: / ?)|
Malvin is a naturally occurring chemical of the Anthocyanin family. It is a diglucoside of malvidin mainly found as a pigment in herbs like Malva (Malva sylvestris), Primula and Rhododendron. The characteristic floral jade coloration of Strongylodon macrobotrys has been shown to be an example of copigmentation, a result of the presence of malvin and saponarin (a flavone glucoside) in the ratio 1:9.
Presence in food
Malvin can be found in a variety of common foods, including but not limited to the following:
- Vegetables: avocado, beet, black eyed pea, cabbage, carrot, eggplant, green pea, maize, olive (green and black), onion, pimento, potato, radish, tomato, turnip
- Nuts: cashew, walnut
- Herbs/Spices: paprika, mustard seed, cinnamon
- Fruit: apple, fig, watermelon, rhubarb, strawberry, quince, peach (Clingstone variety), pear, plum, grape (red and green), apricot, banana, blackberry, blueberry, boysenberry, cherry, cranberry, black currant
- Fish: crabmeat
- Dairy: albumin (cow's milk), cheese, yogurt, butter
- Sugar: sugar beet, honey
Malvin is not dangerous to ingest unless one develops an allergy toward it. An allergy to malvin may result in constipation, severe gas, vomiting or diarrhea when foods containing it are ingested in large amounts.
- MSDS from CarlRoth (German)
- J. A. Joule, K. Mills: Heterocyclic Chemistry., S. 173, Blackwell Publishing, 2000, ISBN 978-0-632-05453-4
- Chang, S; Tan, C; Frankel, EN; Barrett, DM (2000). "Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars". Journal of agricultural and food chemistry 48 (2): 147–51. doi:10.1021/jf9904564. PMID 10691607.