Antirrhinin

Antirrhinin
Names
IUPAC name
(2S,3R,4S,5S,6R)-2-[2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium-3-yl]oxy-6-[[(2R,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxane-3,4,5-triol chloride
Other names
Keracyanin
Prunicyanin
Sambucin
Cyaninoside
Keraciannai
Keracyanine
Keracyaninum
Cyanidin 3-rutinoside
Cyanidin 3-O-rutinoside
Keracyanin chloride
cyanidin-3-rhamnoglucoside
Identifiers
18719-76-1 
ChEBI CHEBI:16726 Yes
ChEMBL ChEMBL592218 Yes
ChemSpider 27186 Yes
Jmol-3D images Image
PubChem 29231
Properties
C27H31O15+, Cl
Molar mass 630.97 g/mol (chloride)
595.52 g/mol (cation)
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
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Infobox references

Antirrhinin is an anthocyanin. It is the 3-rutinoside of cyanidin.

Natural occurrences

It can be found in Antirrhinum majus (common snapdragon),[1][2] in blackcurrant,[3] in açaí[4] or in litchi pericarp.[5]

Metabolism

Cyanidin 3-O-rutinoside 5-O-glucosyltransferase uses UDP-glucose and cyanidin 3-O-rutinoside (antirrhinin) to produce UDP and cyanidin 3-O-rutinoside 5-O-beta-D-glucoside.

References

  1. Scott-Moncrieff, R (1930). "Natural anthocyanin pigments: The magenta flower pigment of Antirrhinum majus". Biochemical Journal 24 (3): 753–766. PMC 1254517. PMID 16744416.
  2. Gilbert, R.I. (1971). "An unusual anthocyanin in Antirrhinum majus". Phytochemistry 10 (11): 2848. doi:10.1016/S0031-9422(00)97309-6.
  3. Slimestad, Rune; Solheim, Haavard (2002). "Anthocyanins from Black Currants (Ribes nigrumL.)". Journal of Agricultural and Food Chemistry 50 (11): 3228–31. doi:10.1021/jf011581u. PMID 12009991.
  4. Gallori, S.; Bilia, A. R.; Bergonzi, M. C.; Barbosa, W. L. R.; Vincieri, F. F. (2004). "Polyphenolic Constituents of Fruit Pulp of Euterpe oleracea Mart. (Açai palm)". Chromatographia 59 (11–12). doi:10.1365/s10337-004-0305-x.
  5. Sarni-Manchado, Pascale; Le Roux, Erwan; Le Guernevé, Christine; Lozano, Yves; Cheynier, Véronique (2000). "Phenolic Composition of Litchi Fruit Pericarp". Journal of Agricultural and Food Chemistry 48 (12): 5995–6002. doi:10.1021/jf000815r. PMID 11312772.