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Pelargonidin

Red anthocyanidin pigment found in certain flowers and fruits

Red anthocyanidin pigment found in certain flowers and fruits

Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes.{{cite patent

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.

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 and chokeberries. It is also found in plums and pomegranates. Pelargonidin gives red radishes their color.

It is present in large amounts in kidney beans.

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.

However this glucosidation reduces its antioxidant activity, and changes the wavelength of max light absorbance from 520 nm to 516 nm.

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

References

References

  1. (2019). "Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.)". Frontiers in Plant Science.
  2. (2005). "Compositional and Functional Properties of Saskatoon Berry and Blueberry". International Journal of Fruit Science.
  3. Takeshi Nishio. (4 October 2017). "The Radish Genome". Springer.
  4. (June 2025). "The polyphenolic profiles of common bean (Phaseolus vulgaris L.)". Food Chemistry.
  5. (2018). "Engineering de novo anthocyanin production in Saccharomyces cerevisiae". Microbial Cell Factories.
  6. (2021). "Glycosides changed the stability and antioxidant activity of pelargonidin". Lebensmittel-Wissenschaft & Technologie.
  7. Gould, Kevin S.. (2009). "Anthocyanidins: Biosynthesis, Functions, and Applications". Springer.
  8. (1996). "Acylated pelargonidin glycosides in red-purple flowers of Ipomoea purpurea". Phytochemistry.
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anthocyanidins resorcinols
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