Names | |
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Preferred IUPAC name
8-{(1Ξ)-1-[(2R*,3S*)-2-(3,4-Dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-1-benzopyran-8-yl]ethyl}-5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-3-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-1λ4-benzopyran-1-ylium | |
Other names
8,8-linked malvidin-3-glucose-ethyl-(epi)catechin
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Identifiers | |
3D model (JSmol)
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ChemSpider | |
PubChem CID
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CompTox Dashboard (EPA)
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Properties | |
C40H40O18 | |
Molar mass | 809.75 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Malvidin glucoside-ethyl-catechin is a flavanol-anthocyanin adduct.[1][2] Flavanol-anthocyanin adducts are formed during wine ageing through reactions between anthocyanins and tannins present in grape, with yeast metabolites such as acetaldehyde. Acetaldehyde-induced reactions yield ethyl-linked species such as malvidin glucoside-ethyl-catechin.[3][4]
This compound has a better color stability at pH 5.5 than malvidin-3O-glucoside. When the pH was increased from 2.2 to 5.5, the solution of the pigment became progressively more violet (λmax = 560 nm at pH 5.5), whereas similar solutions of the anthocyanin were almost colorless at pH 4.0.[5]
Other types of aldehyde, such as isovaleraldehyde, benzaldehyde, propionaldehyde, isobutyraldehyde, formaldehyde or 2-methylbutyraldehyde, show the same reactivity in model solutions.[6]
Anthocyanidins and their anthocyanin glucosides | |||||||||||
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3-Hydroxyanthocyanidins |
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3-Deoxyanthocyanidins | |||||||||||
O-Methylated anthocyanidins |
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Anthocyanins (anthocyaninidin glycosides) | Glucosides:
Diglucosides:
Others glycosides:
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Acylated anthocyanins |
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Flavanol-anthocyanin adducts |
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Miscellaneous |
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