Chemical fact sheet: Pelargonidin 3-O-rutinoside

Pelargonidin 3-O-rutinoside

Basics

Category
Anthocyanidin derivatives
IUPAC-name
5,7-dihydroxy-2-(4-hydroxyphenyl)-3-(((2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-((((2R,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyltetrahydro-2H-pyran-2-yl)oxy)methyl)tetrahydro-2H-pyran-2-yl)oxy)chromenylium chloride
Formula
No formula stored
Exact mass
614.14023 g/mol
Molecular weight
No weights stored
Structure
Chemical structure of pelargonidin 3-O-rutinoside
Figure 1.1: Chemical structure of pelargonidin 3-O-rutinoside

Sources

In summary, the chemical pelargonidin 3-O-rutinoside has been analyzed from following sources:

Ribes nigrum 'Titania'
1st
Ruscus aculeatus  L.
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. L. Longo, and G. Vasapollo, "Determination of anthocyanins in Ruscus aculeatus L. berries.," Journal of Agricultural and Food Chemistry , vol. 53 , no. 2 , pp. 475–479 , DOI: 10.1021/jf0487250 .
  2. R. Slimestad, and H. Solheim, "Anthocyanins from black currants (Ribes nigrum L.).," Journal of Agricultural and Food Chemistry , vol. 50 , pp. 3228–3231 , DOI: 10.1021/jf011581u .

Analysis results

Analysis result 1

Detection technique Values Units
UV/Vis 504 nm
M⁺ 579 m/z
MS²⁺ 271 m/z
STD
False
TLC
False
UV/Vis detector description
Mass spectrometer description
HPLC-DAD-ESI-MS/MS
Organism
Ruscus aculeatus  L.
wild
frozen
Collection dates
2003-12
Sample note
The berries were hand-harvested in the woods of parco Regionale Bosco e Paludi di Rauccio, Lecce, Italy, and placed in polyethylene bags. The plant was classified at the Systematic Botanic and Vegetable Ecology Laboratory of the Department of Biological and Environmental Science and Technology, University of Lecce, as Ruscus aculeatus L.
Dried material storage temperature
-20 °C
Extraction solvents
0.1 % HCl (v/v) in MeOH
Extraction repeats
1
Extraction time
20 h
Extraction temperature
20±5 °C
Extract drying method
evaporation under reduced pressure
Extract drying temperature
30 °C
Analysis solvents
0.01 % HCl aqueous
References

L. Longo, and G. Vasapollo, "Determination of anthocyanins in Ruscus aculeatus L. berries.," Journal of Agricultural and Food Chemistry , vol. 53 , no. 2 , pp. 475–479 , DOI: 10.1021/jf0487250 .

Analysis result 2

Detection technique Values Units
UV/Vis 278
507 		nm
M⁺ 579 m/z
MS²⁺ 271 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-UV/Vis, photodiode array, HPLC-PAD
Mass spectrometer description
ESI-MS
Organism
Ribes nigrum 'Titania'
cultivated
frozen
Collection dates
2001-8
Sample note
The researchers collected black currant berries (Ribes nigrum, cv. Titania) and voucher specimens are deposited at Polyphenols Laboratories.
Dried material storage temperature
-10 °C
Extraction solvents
methanol, water, trifluoroacetic acid
Extraction mass/volume-ratio
250 mg/mL
Extraction repeats
2
Extraction time
2 d
Extract drying method
evaporation
Analysis solvents
methanol; water
References

R. Slimestad, and H. Solheim, "Anthocyanins from black currants (Ribes nigrum L.).," Journal of Agricultural and Food Chemistry , vol. 50 , pp. 3228–3231 , DOI: 10.1021/jf011581u .