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IUPAC name
3D model (JSmol)
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).
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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.

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[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]


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[edit]


  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. 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: 399. doi:10.1016/j.foodchem.2007.08.038.
  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.

External links[edit]