Malvidin

Gomez-Miguez, M. et al., Influence of different phenolic copigments on the color of malvidin 3-glucoside, J. Agric. Food Chem., 54, 5422, 2006. 

Six anthocyanidins are commonly found in plants and plant-derived foods and beverages pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin. Their structures differ in the number and position of hydroxyl and methoxyl groups on the flavan nucleus. The most commonly occurring anthocyanidin is cyanidin, and all these anthocyanidins are found in plants as glycosides with or without acylation, leading to around 400 different stractures. 

Malvidin was detected in amounts greater than 10% of the total anthocyanin content only in 4 of 44 fruits listed in Table 4.3.1, in none of the 13 vegetables shown in Table 4.3.3, and in 2 grains and nuts presented in Table 4.3.4. Malvidin is widespread in all types of grapes being one of the major anthocyanidins found in grapes shown in Table 4.3.2. None of the foods listed in the tables presented malvidin as the sole aglycone. 

The degradation kinetics of malvidin 3-glucoside in ethanolic solutions under conditions simulating wine accelerated with the increase of ethanol concentration, probably because the extent of anthocyanin self-association decreased with elevated ethanol concentration. ... 

The color of malvidin 3-glucoside in aqueous solution can be stabilized by selfassociation or copigmentation with the di-chalcone form, according to the pH of the solution. ... 

The effects of catechin, epicatechin, procyanidin B2, caffeic acid, / -coumaric acid, myricetrin, and quercetrin on the color intensity and stability of malvidin 3-glucoside at a molar ratio of 1 1 under conditions similar to red wine were evaluated. " Flavan 3-ols appeared to have the lowest protective effects and flavonols the highest strong color changes were visually perceptible. " In the complexation of malvin chloride and natural polyphenols, flavonol glycosides by far exerted the best protector effect. ... 

In the intermolecular reactions between anthocyaifins and flavonoids mediated by acetaldehyde, new compounds linked by an ethyl bridge are formed. Three new compounds were detected by the reaction of malvidin 3-glucoside and proanthocy-... 

Houbiers, C. et al.. Color stabilization of malvidin 3-glucoside self-aggregation on the of flavylium cation and copigmentation with the Z-chalcone form, J. Phys. Chem. B, 102, 3578, 1998. 

Pissarra, J. et al.. Reaction between malvidin 3-glucoside and (-t-)-catechin in model solutions containing different aldehydes, J. Food Sci., 68, 476, 2003. 

Degenhardt, A., Knapp, H., and Winterhalter, P., Rapid isolation of malvidin 3-glucoside from red wine by high speed counter-current chromatography (HSCCC), Vitis, 39, 43, 2000. 

Berries, such as blueberries, bilberries, and black currants, are the main sources of cyanidin, delphinidin, malvidin, peonidin, and petunidin. Malvidin is the characteristic anthocyanidin of red grape and red wine. Plums, cherries, and red cabbage are rich in... 

Es-Safi NE, Meudec E, Bouchut C, Fulcrand H, Ducrot PH, Herbette G and Cheynier V. 2008. New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic medium. J Agric Food Chem 56(12) 4584-4591. 

Anthocyamdins Cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidin, Blueberries, blackberries, cranberries, egg plants, pomegranates, plums, raspberries, red onions, red potatoes, red grapes, red radishes, strawberries, other red-purple fruits and vegetables... 

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