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Pelargonin
Pelargonin is an anthocyanin. It is the 3,5-''O''-diglucoside of pelargonidin. Natural occurrences Pelargonin is a pigment, found in Berberis vulgaris, barberries, the petals of the scarlet pelargonium flower pomegranates, and red wine. See also * Phenolic content in wine References External links KEGG compoundsBioPath * Anthocyanins {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelargonium
''Pelargonium'' () is a genus of flowering plants that includes about 280 species of perennial plant, perennials, succulent plant, succulents, and shrubs, common name, commonly called geraniums, pelargoniums, or storksbills. ''Geranium'' is also the botanical name and common name of a separate genus of related plants, also known as cranesbills. Both genera belong to the family Geraniaceae, and Carl Linnaeus originally included all the species in one genus, ''Geranium''; they were later separated into two genera by Charles Louis L'Héritier de Brutelle in 1789. While ''Geranium'' species are mostly temperate climate, temperate herbaceous plants, dying down in winter, ''Pelargonium'' species are evergreen perennials native plant, indigenous to warm temperate and tropical regions of the world, with many species in southern Africa. They are drought and heat tolerant but can tolerate only minor frosts. Some species are extremely popular garden plants, grown as houseplants and bedding ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Content In Wine
Phenolic compounds— natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers ( catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the grape. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols ( catechins, proanthocyanidins and flavonols) in the skin a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanin
Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "''Die Farben der Blüthen''" (English: The Colors of Flowers). Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They can occur in all biological tissue, tissues of higher plants, including leaf, leaves, plant stem, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucoside
A glucoside is a glycoside that is chemically derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. The name was originally given to plant products of this nature, in which the other part of the molecule was, in the greater number of cases, an aromatic aldehydic or phenolic compound (exceptions are Jinigrin and Jalapin or Scammonin). It has now been extended to include synthetic ethers, such as those obtained by acting on alcoholic glucose solutions with hydrochloric acid, and also the polysaccharoses, e.g. cane sugar, which appear to be ethers also. Although glucose is the most common sugar present in glucosides, many are known which yield rhamnose or iso-dulcite; these may be termed pentosides. Much attention has been given to the non-sugar parts (aglycone) of the molecules; the constitutions of many have been determined, and the comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pelargonidin
Pelargonidin is an anthocyanidin, a type of plant pigment producing a characteristic orange color used in food and industrial dyes. 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 Raspberry, raspberries and Strawberry, strawberries, as well as Blueberry, blueberries, Blackberry, blackberries, Cranberry, cranberries but also in saskatoon berries and chokeberries. It is also found in plums and pomegranates. Pelargonidin gives red radish, radishes their color. It is present in large amounts in kidney beans. Glycosides In many plant systems, Pelargonidin c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berberis Vulgaris
''Berberis vulgaris'', also known as common barberry, European barberry or simply barberry, is a shrub in the genus ''Berberis'' native to the Old World. It produces edible but sharply acidic berries, which people in many countries eat as a tart and refreshing fruit. Description It is a deciduous shrub growing up to high. The leaves are small, oval, long and broad, with a serrated margin; they are borne in clusters of 2–5 together, subtended by a three-branched spine long. The flowers are yellow, across, produced on long panicles in late spring. The fruit is an oblong red berry long and broad, ripening in late summer or autumn. Its fruit persists for an average of 29.2 days, and bears an average of 1.3 seeds per fruit. Fruits average 76.0% water, and their dry weight includes 6.5% carbohydrates and 1.2% lipids. File:Berberis-vulgaris-flowers.jpg, Leaves File:歐洲小蘗 Berberis vulgaris -匈牙利布達佩斯 Budapest, Hungary- (9216101912).jpg, Flowers File:Berb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomegranates
The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. Rich in symbolic and mythological associations in many cultures, it is thought to have originated from Afghanistan and Iran before being introduced and exported to other parts of Asia, Africa, and Europe. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769. It is widely cultivated throughout West Asia and the Caucasus region, South Asia, Central Asia, north and tropical Africa, the drier parts of Southeast Asia, and the Mediterranean Basin. The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. The pomegranate and its juice are variously used in baking, cooking, juice blends, garnishes, non-alcoholic drinks, and cocktails. Etymology The name ''pomegranate'' derives from medieval Lati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage (listed alphabetically) are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The next top 30 red grape varieties by acreage (listed alphabetically) are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
