Malvin
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| Appearance | Reddish blue, odorless powder[1] |
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Malvin is a naturally occurring chemical of the anthocyanin family.
Malvin reacts in the presence of H2O2 to form malvone.[2] 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.[3]
Natural occurrences
It is a diglucoside of malvidin mainly found as a pigment in herbs like Malva (Malva sylvestris), Primula and Rhododendron.[4] M. sylvestris also contains malonylmalvin (malvidin 3-(6Template:Pprime-malonylglucoside)-5-glucoside).[5]
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[6]).
References
- ↑ a b MSDS from CarlRoth (German)
- ↑ 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, Script error: No such module "CS1 identifiers".
- ↑ 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, Script error: No such module "CS1 identifiers".
- ↑ J. A. Joule, K. Mills: Heterocyclic Chemistry., S. 173, Blackwell Publishing, 2000, Template:ISBN
- ↑ 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, Script error: No such module "CS1 identifiers".
- ↑ Script error: No such module "Citation/CS1".
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