Chemical fact sheet: Cyanidin 3-xylosylgalactoside

Cyanidin 3-xylosylgalactoside

Basics

Category
Anthocyanidin derivatives
IUPAC-name
3-((4,5-dihydroxy-6-(hydroxymethyl)-3-((3,4,5-trihydroxytetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2-yl)oxy)-2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium
Formula
No formula stored
Exact mass
581.15010 g/mol
Molecular weight
No weights stored
Structure
Chemical structure of cyanidin 3-xylosylgalactoside
Figure 1.1: Chemical structure of cyanidin 3-xylosylgalactoside

Sources

In summary, the chemical cyanidin 3-xylosylgalactoside has been analyzed from following sources:

Daucus carota subsp. sativus var. atrorubens 'Antonina'  Alef.
1st
Daucus carota subsp. sativus var. atrorubens 'Purple Haze'  Alef.
1st

Note that an analysis result in the database may indicate either presence or lack thereof of a chemical in an analyzed sample.

References

  1. M. Algarra, A. Fernandes, N. Mateus, V. de Freitas, J. Esteves da Silva, and J. Casado, "Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain.," Journal of Food Composition and Analysis , vol. 33 , no. 1 , pp. 71–76 , DOI: 10.1016/j.jfca.2013.11.005 .

Analysis results

Analysis result 1

Detection technique Values Units
UV/Vis 518 nm
M⁺ 581 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-DAD
Mass spectrometer description
LCQ, ESI-API
Organism
Daucus carota subsp. sativus var. atrorubens 'Antonina'  Alef.
cultivated
peeled, fresh, finely choppes
Collection dates
2010
Sample note
The researchers collected the samples from the field.
Dried material storage temperature
4 °C
Extraction solvents
ethanol, water (1:1 v/v), 0.01 % hydrochloric acid (37 % v/v)
Extraction mass/volume-ratio
1000 mg/mL
Extraction time
2 h
Extraction temperature
25 °C
Extract drying method
evaporation under vacuum
Analysis solvents
water; HCl
References

M. Algarra, A. Fernandes, N. Mateus, V. de Freitas, J. Esteves da Silva, and J. Casado, "Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain.," Journal of Food Composition and Analysis , vol. 33 , no. 1 , pp. 71–76 , DOI: 10.1016/j.jfca.2013.11.005 .

Analysis result 2

Detection technique Values Units
UV/Vis 518 nm
M⁺ 581 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-DAD
Mass spectrometer description
LCQ, ESI-API
Organism
Daucus carota subsp. sativus var. atrorubens 'Purple Haze'  Alef.
cultivated
peeled, fresh, finely choppes
Collection dates
2011
Sample note
The researchers collected the samples from the field.
Dried material storage temperature
4 °C
Extraction solvents
ethanol, water (1:1 v/v), 0.01% hydrochloric acid (37% v/v)
Extraction mass/volume-ratio
1000 mg/mL
Extraction time
2 h
Extraction temperature
25 °C
Extract drying method
evaporation under vacuum
Analysis solvents
water; HCl
Detection note
287 = the main fragment
References

M. Algarra, A. Fernandes, N. Mateus, V. de Freitas, J. Esteves da Silva, and J. Casado, "Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain.," Journal of Food Composition and Analysis , vol. 33 , no. 1 , pp. 71–76 , DOI: 10.1016/j.jfca.2013.11.005 .