Pelargonin is an
anthocyanin
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical com ...
. It is the 3,5-''O''-di
glucoside
A glucoside is a glycoside that is derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes.
The name was ...
of
pelargonidin
Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes.
Natural occurrences Presence in flowers
Pelargonidin can be found in red geraniums (Geraniaceae). It is the ...
.
Natural occurrences
Pelargonin is a pigment, found in
barberries
''Berberis'' (), commonly known as barberry, is a large genus of deciduous and evergreen shrubs from tall, found throughout temperate and subtropical regions of the world (apart from Australia). Species diversity is greatest in South America an ...
, the petals of the scarlet
pelargonium
''Pelargonium'' () is a genus of flowering plants that includes about 280 species of perennials, succulents, and shrubs, commonly called geraniums, pelargoniums, or storksbills. ''Geranium'' is also the botanical name and common name of a separa ...
flower
pomegranates
The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall.
The pomegranate was originally described throughout the Mediterranean region. It was introduc ...
, and
red wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple gr ...
.
See also
*
Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include ...
References
External links
KEGG compoundsBioPath*
Anthocyanins
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