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Callistephin

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Callistephin
Chemical structure of callistephin
Names
IUPAC name 5,7‐Dihydroxy‐2‐(4‐hydroxyphenyl)‐3‐{oxy}‐1λ‐chromen‐1‐ylium
Systematic IUPAC name 5,7-Dihydroxy-2-(4-hydroxyphenyl)-3-chromeniumyl β-D-glucopyranoside
Other names Pelargonidin-3-O-glucoside
Identifiers
CAS Number
3D model (JSmol)
ChEBI
ChemSpider
KEGG
PubChem CID
UNII
InChI
  • InChI=1S/C21H20O10/c22-8-16-17(26)18(27)19(28)21(31-16)30-15-7-12-13(25)5-11(24)6-14(12)29-20(15)9-1-3-10(23)4-2-9/h1-7,16-19,21-22,26-28H,8H2,(H2-,23,24,25)/p+1/t16-,17-,18+,19-,21-/m1/s1Key: ABVCUBUIXWJYSE-GQUPQBGVSA-O
  • InChI=1/C21H20O10/c22-8-16-17(26)18(27)19(28)21(31-16)30-15-7-12-13(25)5-11(24)6-14(12)29-20(15)9-1-3-10(23)4-2-9/h1-7,16-19,21-22,26-28H,8H2,(H2-,23,24,25)/p+1/t16-,17-,18+,19-,21-/m1/s1Key: ABVCUBUIXWJYSE-OAYIZRCEBP
SMILES
  • C1=CC(=CC=C1C2=C3=CC(=CC(=C3C=C2O4((((O4)CO)O)O)O)O)O)O
Properties
Chemical formula C21H21O10
Molar mass 433.389 g·mol
UV-vismax) 505 nm
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Infobox references
Chemical compound

Callistephin is an anthocyanin. It is the 3-O-glucoside of pelargonidin.

It is found in pomegranate juice, in strawberries, and in purple corn. It is also found in the berry skins of Cabernet Sauvignon and Pinot Noir grapes (Vitis vinifera L.).

See also

References

  1. He, Fei; Liang, Na-Na; Mu, Lin; Pan, Qiu-Hong; Wang, Jun; Reeves, Malcolm J.; Duan, Chang-Qing (2012). "Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression". Molecules. 17 (2): 1571–1601. doi:10.3390/molecules17021571. PMID 22314380.
  2. Hernández, F.; Melgarejo, P.; Tomás-Barberán, F. A.; Artés, F. (1999). "Evolution of juice anthocyanins during ripening of new selected pomegranate ( Punica granatum ) clones". European Food Research and Technology. 210: 39–42. doi:10.1007/s002170050529. S2CID 16524540.
  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. Hiromitsu Aoki, Noriko Kuze and Yoshiaki Kato. "Anthocyanins isolated from purple corn (Zea mays L.)" (PDF). Agricultural and Food Sciences. Archived 2013-10-29 at the Wayback Machine)
  5. He, F.; He, J.-J.; Pan, Q.-H.; Duan, C.-Q. (2010). "Mass-spectrometry evidence confirming the presence of pelargonidin-3-O-glucoside in the berry skins of Cabernet Sauvignon and Pinot Noir (Vitis vinifera L.)". Australian Journal of Grape and Wine Research. 16 (3): 464–468. doi:10.1111/j.1755-0238.2010.00107.x.
Anthocyanidins and their anthocyanin glucosides
3-Hydroxyanthocyanidins
3-Deoxyanthocyanidins
O-Methylated anthocyanidins
Anthocyanins
(anthocyaninidin glycosides)
Glucosides:

Diglucosides:

Others glycosides:

Acylated anthocyanins
Acetylated anthocyanins
  • Cyanidin 3-O-(6-acetyl)glucoside
  • Delphinidin 3-O-(6-acetyl)glucoside
  • Malvidin 3-O-(6-acetyl)glucoside
  • Petunidin 3-O-(6-acetyl)galactoside
  • Petunidin 3-O-(6-acetyl)glucoside
  • Peonidin 3-O-(6-acetyl)glucoside
  • Coumaroylated anthocyanins
    (cis- and trans-)
    Caffeoylated anthocyanins
    Malonylated anthocyanins
    Acylated anthocyanin diglycosides
    Flavanol-anthocyanin adducts
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