Pelargonidin Explained

Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes.[1]

Natural occurrences

Presence in flowers

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. Red and Pink Roses (Rosa) obtain their color from this phytochemical. [2]

Presence in food

Pelargonidin can be found in berries such as ripe raspberries and strawberries, as well as blueberries, blackberries, cranberries but also in saskatoon berries[3] and chokeberries. It is also found in plums and pomegranates. Pelargonidin gives red radishes their color.[4]

It is present in large amounts in kidney beans.[5]

Glycosides

In many plant systems, Pelargonidin can be added to a glucose molecule to form Pelargonidin 3-glucoside (callistephin). This is done by the 3GT, anthocyanin 3-O-glucosyltransferase gene. [6] However this glucosidation reduces its antioxidant activity,[7] and changes the wavelength of max light absorbance from 520 nm to 516 nm. [8]

Acylated pelargonidin glycosides can be found in red-purple flowers of Ipomoea purpurea.[9]

See also

Notes and References

  1. US. 6,767,999. granted. Anthocyantin coloring agent and method for the production thereof from organic matter . Nov 01, 2001. July 27, 2004. Dec 21, 2001. Apr 26, 2000. Smirnov, Vitaly; Sidorov, Viktor; Smirnova, Valentina.
  2. Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.). 2019. Huihua. Wan. Chao. Yu. Yu. Han. Xuelian. Guo. Frontiers in Plant Science. 10. 123. 10.3389/fpls.2019.00123. 30809238. 6379320. free.
  3. 10.1300/J492v05n03_10. Compositional and Functional Properties of Saskatoon Berry and Blueberry. 2005. Mazza. G.. International Journal of Fruit Science. 5. 3. 101–120. 85691882. free.
  4. Book: Takeshi Nishio. Takeshi Nishio, Hiroyasu Kitashiba. The Radish Genome. 4 October 2017. Springer. 978-3-319-59253-4. 4.
  5. 10.1016/j.foodchem.2007.08.038. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). 2008. Lin. Long-Ze. Harnly. James M.. Pastor-Corrales. Marcial S.. Luthria. Devanand L.. Food Chemistry. 107. 399–410. 4276374. 25544796. 1.
  6. 10.1186/s12934-018-0951-6 . Engineering de novo anthocyanin production in Saccharomyces cerevisiae . 2018 . Levisson . Mark . Patinios . Constantinios . Hein . Sascha . de Groot . Phillip A. . Microbial Cell Factories . 17 . 103. 103 . 29970082 . 6029064 . free .
  7. 10.1016/j.lwt.2021.111581. Glycosides changed the stability and antioxidant activity of pelargonidin. 2021. Li. Wenfeng. Gu. Mengyuan. Gong. Pengling. Wang. Jinxia. Lebensmittel-Wissenschaft & Technologie. 147. 3. 111581. 235531625.
  8. Book: Gould, Kevin S.. 2009. Anthocyanidins: Biosynthesis, Functions, and Applications. New York. Springer. 286. 978-0-387-77334-6.
  9. 8987912. 1996. Saito. N. Tatsuzawa. F. Yokoi. M. Kasahara. K. Iida. S. Shigihara. A. Honda. T. Acylated pelargonidin glycosides in red-purple flowers of Ipomoea purpurea. 43. 6. 1365–70. Phytochemistry. 10.1016/s0031-9422(96)00501-8.

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