Pelargonidin

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Pelargonidin
Pelargonidin.svg
Identifiers
CAS number 134-04-3 YesY
PubChem 440832
ChemSpider 389676 N
KEGG C05904 N
ChEBI CHEBI:25863 N
ChEMBL CHEMBL1197905 N
Jmol-3D images Image 1
Properties
Molecular formula C15H11O5+
Molar mass 271.24 g/mol
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 N (verify) (what is: YesY/N?)
Infobox references

Pelargonidin is an anthocyanidin, a type of plant pigment. Like all anthocyanins, it is an antioxidant. It produces a characteristic orange color.

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.

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[1] and chokeberries. It is also found in plums and pomegranates.

It is present in large amounts in kidney beans.[2]

Glycosides[edit]

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

Acylated pelargonidin glycosides can be found in red-purple flowers of Ipomoea purpurea.[4]

See also[edit]

External links[edit]

References[edit]

  1. ^ Mazza, G. (2005). "Compositional and Functional Properties of Saskatoon Berry and Blueberry". International Journal of Fruit Science 5 (3): 101. doi:10.1300/J492v05n03_10. 
  2. ^ 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: 399. doi:10.1016/j.foodchem.2007.08.038. 
  3. ^ 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. 
  4. ^ 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.