Delphinidin

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Delphinidin
Delphinidin.svg
Identifiers
CAS number13270-61-6 YesY, 528-53-0 (chloride)
PubChem68245
ChemSpider114185 N
ChEBICHEBI:28436 N
ChEMBLCHEMBL590878 YesY, CHEMBL276780
Jmol-3D imagesImage 1
Image 2
Properties
Molecular formulaC15H11O7+
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
 
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Delphinidin
Delphinidin.svg
Identifiers
CAS number13270-61-6 YesY, 528-53-0 (chloride)
PubChem68245
ChemSpider114185 N
ChEBICHEBI:28436 N
ChEMBLCHEMBL590878 YesY, CHEMBL276780
Jmol-3D imagesImage 1
Image 2
Properties
Molecular formulaC15H11O7+
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

Delphinidin is an anthocyanidin, a primary plant pigment, and also an antioxidant.[1] Delphinidin gives blue hues to flowers in the genera Viola and Delphinium. It also gives the blue-red color of the grape that produces Cabernet Sauvignon, and can be found in cranberries and Concord grapes as well as pomegranates.[2] Delphinidin, like nearly all other anthocyanidins, is pH-sensitive, and changes from blue in basic solution to red in acidic solution.

Glycosides[edit]

Several glycosides derived from delphinidin are known. Myrtillin (delphinidin-3-O-glucoside) and tulipanin (delphinidin-3-O-rutinoside) can be found in blackcurrant pomace. Violdelphin (delphinidin 3-rutinoside-7-O-(6-O-(4-(6-O-(4-hydroxybenzoyl)-β-D-glucosyl)oxybenzoyl)-β-D-glucoside) is responsible for purplish blue flower color of Aconitum chinense.[3]

See also[edit]

References[edit]

  1. ^ Afaq, F.; Syed, D. N.; Malik, A.; Hadi, N.; Sarfaraz, S.; Kweon, M.-H.; Khan, N.; Zaid, M. A.; Mukhtar, H. (2007). "Delphinidin, an Anthocyanidin in Pigmented Fruits and Vegetables, Protects Human HaCaT Keratinocytes and Mouse Skin Against UVB-Mediated Oxidative Stress and Apoptosis". Journal of Investigative Dermatology 127 (1): 222–232. doi:10.1038/sj.jid.5700510. PMID 16902416. 
  2. ^ Ribéreau-Gayon, J.; Ribéreau-Gayon, P. (1958). "The Anthocyans and Leucoanthocyans of Grapes and Wines". American Journal of Enology and Viticulture 9: 1–9. 
  3. ^ PubChem 3083066