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Contents

   



(Top)
 


1 Natural occurrences  



1.1  Presence in food  







2 References  














Malvin






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From Wikipedia, the free encyclopedia
 


Malvin
Names
IUPAC name

3,5-Bis(β-D-glucopyranosyloxy)-4,7-dihydroxy-3,5-dimethoxyflavylium

Systematic IUPAC name

7-Hydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-3,5-bis{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-1λ4-benzopyran-1-ylium

Other names

Malvidin 3,5-diglucoside

Identifiers

CAS Number

3D model (JSmol)

  • (chloride): Interactive image
  • ChEBI
    ChemSpider
  • 16498815 (chloride) ☒N
  • ECHA InfoCard 100.037.063 Edit this at Wikidata
    KEGG

    PubChem CID

    UNII

    CompTox Dashboard (EPA)

    • (cation): InChI=1S/C29H34O17/c1-40-15-3-10(4-16(41-2)20(15)33)27-17(44-29-26(39)24(37)22(35)19(9-31)46-29)7-12-13(42-27)5-11(32)6-14(12)43-28-25(38)23(36)21(34)18(8-30)45-28/h3-7,18-19,21-26,28-31,34-39H,8-9H2,1-2H3,(H-,32,33)/p+1/t18-,19-,21-,22-,23+,24+,25-,26-,28-,29-/m1/s1

      Key: CILLXFBAACIQNS-BTXJZROQSA-O

    • (chloride): InChI=1S/C29H34O17.ClH/c1-40-15-3-10(4-16(41-2)20(15)33)27-17(44-29-26(39)24(37)22(35)19(9-31)46-29)7-12-13(42-27)5-11(32)6-14(12)43-28-25(38)23(36)21(34)18(8-30)45-28;/h3-7,18-19,21-26,28-31,34-39H,8-9H2,1-2H3,(H-,32,33);1H/t18-,19-,21-,22-,23+,24+,25-,26-,28-,29-;/m1./s1

      Key: RHKJIVJBQJXLBY-FTIBDFQESA-N

    • (cation): COC1=CC(=CC(=C1O)OC)C2=C(C=C3C(=CC(=CC3=[O+]2)O)O[C@H]4[C@@H]([C@H]([C@@H]([C@H](O4)CO)O)O)O)O[C@H]5[C@@H]([C@H]([C@@H]([C@H](O5)CO)O)O)O

    • (chloride): [Cl-].O[C@@H]5[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]5Oc2cc(O)cc3[o+]c(c(O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)cc23)c4cc(OC)c(O)c(OC)c4

    Properties

    Chemical formula

    • C29H35O17+ (cation)
    • C29H35O17Cl (chloride)

    Molar mass

    • 655.578 mg/L (cation)
    • 691.031 mg/L (chloride)

    Appearance Reddish blue, odorless powder[1]

    Solubility in water

    Nearly insoluble[1]

    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 ?)

    Infobox references

    Malvin is a naturally occurring chemical of the anthocyanin family.

    Malvin reacts in the presence of H2O2 to form malvone.[2] The ortho-benzoyloxyphenylacetic acid esters reaction product is dependant of the pH: it is obtained under acidic conditions whereas under neutral conditions, the reaction product is the 3-O-acyl-glucosyl-5-O-glucosyl-7-hydroxy coumarin.[3]

    Natural occurrences

    [edit]

    It is a diglucosideofmalvidin mainly found as a pigment in herbs like Malva (Malva sylvestris), Primula and Rhododendron.[4] M. sylvestris also contains malonylmalvin (malvidin 3-(6″-malonylglucoside)-5-glucoside).[5]

    The characteristic floral jade colorationofStrongylodon macrobotrys has been shown to be an example of copigmentation, a result of the presence of malvin and saponarin (aflavone glucoside) in the ratio 1:9.

    Presence in food

    [edit]

    Malvin can be found in a variety of common foods, including peaches (Clingstone variety[6]).

    References

    [edit]
  • ^ Oxidation of the anthocyanidin-3,5-diglucosides with H2O2: The structure of malvone. G. Hrazdina, Phytochemistry, July 1970, Volume 9, Issue 7, Pages 1647–1652, doi:10.1016/S0031-9422(00)85290-5
  • ^ Oxidation products of acylated anthocyanins under acidic and neutral conditions. Géza Hrazdina and Angeline J. Franzese, Phytochemistry, January 1974, Volume 13, Issue 1, Pages 231–234, doi:10.1016/S0031-9422(00)91300-1
  • ^ J. A. Joule, K. Mills: Heterocyclic Chemistry., S. 173, Blackwell Publishing, 2000, ISBN 978-0-632-05453-4
  • ^ Malonated anthocyanins in malvaceae: Malonylmalvin from Malva sylvestris. Kosaku Takeda, Shigeki Enoki, Jeffrey B. Harborne and John Eagles, Phytochemistry, 1989, Volume 28, Issue 2, Pages 499–500, doi:10.1016/0031-9422(89)80040-8
  • ^ 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.

  • Retrieved from "https://en.wikipedia.org/w/index.php?title=Malvin&oldid=1200272533"

    Categories: 
    O-methylated anthocyanins
    Phenol ethers
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    This page was last edited on 29 January 2024, at 04:45 (UTC).

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