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general/o-methylated-anthocyanins

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Malvin

|C29H35O17+ (cation) |C29H35O17Cl (chloride)}} |655.578 mg/L (cation) |691.031 mg/L (chloride)}} Malvin is a naturally occurring chemical of the anthocyanin family.

Malvin reacts in the presence of H2O2 to form malvone. 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.

Natural occurrences

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

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

Presence in food

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

References

References

  1. [http://www.carl-roth.de/jsp/de-de/sdpdf/K013.PDF ''MSDS from CarlRoth'' (German)]
  2. 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
  3. 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
  4. J. A. Joule, K. Mills: ''Heterocyclic Chemistry.'', S. 173, Blackwell Publishing, 2000, {{ISBN. 978-0-632-05453-4
  5. 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
  6. (2000). "Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars". Journal of Agricultural and Food Chemistry.
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o-methylated-anthocyanins phenol-ethers
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