Chemical fact sheet: Cyanidin 3-xyloside

Cyanidin 3-xyloside

Basics

Category
Anthocyanidin derivatives
IUPAC-name
2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-((3,4,5-trihydroxytetrahydro-2H-pyran-2-yl)oxy)chromenylium
Formula
No formula stored
Exact mass
419.09730 g/mol
Molecular weight
No weights stored
Structure
Chemical structure of cyanidin 3-xyloside
Figure 1.1: Chemical structure of cyanidin 3-xyloside

Sources

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

Aronia melanocarpa  (Michx.) Elliott.
1st
Ribes nigrum 'Ben Alder'
1st
Ribes nigrum 'Ben Nevis'
1st
Ribes nigrum 'Ben Lomond'
1st
Ribes nigrum 'Ben Tirran'
1st
Ribes nigrum 'Titania'
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. R. Slimestad, K. Torskangerpoll, H. Nateland, T. Johannessen, and N. Giske, "Flavonoids from black chokeberries, Aronia melanocarpa.," Journal of Food Composition and Analysis , vol. 18 , no. 1 , pp. 61–68 , DOI: 10.1016/j.jfca.2003.12.003 .
  2. X. Wu, L. Gu, R. Prior, and S. McKay, "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity," Journal of Agricultural and Food Chemistry , vol. 52 , no. 26 , pp. 7846–7856 , DOI: 10.1021/jf0486850 .

Analysis results

Analysis result 1

Detection technique Values Units
UV/Vis 520 nm
M⁺ 419 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
photodiode-array (PDA), HPLC-UV/Vis-MS
Mass spectrometer description
ESI-MS
Organism
Aronia melanocarpa  (Michx.) Elliott.
frozen
Collection dates
2001-8
Sample note
The researchers collected the fruits of black chokeberries.
Extraction solvents
0.1 % HCl in methanol
Extraction mass/volume-ratio
50 mg/mL
Extraction repeats
1
Extraction time
2 d
Extract drying method
concentrated in vacuo to a small volume (about 5L)
Analysis solvents
0.1 % HCl in MeOH
References

R. Slimestad, K. Torskangerpoll, H. Nateland, T. Johannessen, and N. Giske, "Flavonoids from black chokeberries, Aronia melanocarpa.," Journal of Food Composition and Analysis , vol. 18 , no. 1 , pp. 61–68 , DOI: 10.1016/j.jfca.2003.12.003 .

Analysis result 2

Detection technique Values Units
M⁺ 419 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-DAD
Mass spectrometer description
ion-trap, HPLC-DAD-ESI-MS/MS
Organism
Ribes nigrum 'Ben Alder'
cultivated
dried, powdered
Sample note
The black currants (cultivar Ben Alder) were obtained from Wisley Gardens, Royal Horticultural Society, England.Fresh berry samples were frozen and stored at -20 C until transferred to the Arkansas Children's Nutrition Center, at which time the frozen samples were freeze-dried and ground into powder. The powder was kept at -70 C until analysed.
Drying methods
freeze-dried
Dried material storage temperature
-70 °C
Extraction solvents
MeOH:water:acetic acid (85:15:0,5, v/v)
Extraction mass/volume-ratio
40 mg/mL
Extraction repeats
2
Extraction time
52 min
Analysis solvents
methanol; water; acetic acid
Detection note
Only traces were detected.
References

X. Wu, L. Gu, R. Prior, and S. McKay, "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity," Journal of Agricultural and Food Chemistry , vol. 52 , no. 26 , pp. 7846–7856 , DOI: 10.1021/jf0486850 .

Analysis result 3

Detection technique Values Units
M⁺ 419 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-DAD
Mass spectrometer description
ion-trap, HPLC-DAD-ESI-MS/MS
Organism
Ribes nigrum 'Ben Nevis'
cultivated
dried, powdered
Sample note
The black currants (cultivar Ben Nevis) were obtained from Wisley Gardens, Royal Horticultural Society, England.Fresh berry samples were frozen and stored at -20 C until transferred to the Arkansas Children's Nutrition Center, at which time the frozen samples were freeze-dried and ground into powder. The powder was kept at -70 C until analysed.
Drying methods
freeze-dried
Dried material storage temperature
-70 °C
Extraction solvents
MeOH:water:acetic acid (85:15:0,5, v/v)
Extraction mass/volume-ratio
40 mg/mL
Extraction repeats
2
Extraction time
52 min
Analysis solvents
methanol; water; acetic acid
Detection note
Only traces were detected.
References

X. Wu, L. Gu, R. Prior, and S. McKay, "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity," Journal of Agricultural and Food Chemistry , vol. 52 , no. 26 , pp. 7846–7856 , DOI: 10.1021/jf0486850 .

Analysis result 4

Detection technique Values Units
M⁺ 419 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-DAD
Mass spectrometer description
ion-trap, HPLC-DAD-ESI-MS/MS
Organism
Ribes nigrum 'Ben Lomond'
cultivated
dried, powdered
Sample note
The black currants (cultivar Ben Lomond) were obtained from Wisley Gardens, Royal Horticultural Society, England.Fresh berry samples were frozen and stored at -20 C until transferred to the Arkansas Children's Nutrition Center, at which time the frozen samples were freeze-dried and ground into powder. The powder was kept at -70 C until analysed.
Drying methods
freeze-dried
Dried material storage temperature
-70 °C
Extraction solvents
MeOH:water:acetic acid (85:15:0,5, v/v)
Extraction mass/volume-ratio
40 mg/mL
Extraction repeats
2
Extraction time
52 min
Analysis solvents
methanol; water; acetic acid
Detection note
Only traces were detected.
References

X. Wu, L. Gu, R. Prior, and S. McKay, "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity," Journal of Agricultural and Food Chemistry , vol. 52 , no. 26 , pp. 7846–7856 , DOI: 10.1021/jf0486850 .

Analysis result 5

Detection technique Values Units
M⁺ 419 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-DAD
Mass spectrometer description
ion-trap, HPLC-DAD-ESI-MS/MS
Organism
Ribes nigrum 'Titania'
cultivated
dried, powdered
Sample note
The black currants (cultivar Titania) were obtained from Wisley Gardens, Royal Horticultural Society, England.Fresh berry samples were frozen and stored at -20 C until transferred to the Arkansas Children's Nutrition Center, at which time the frozen samples were freeze-dried and ground into powder. The powder was kept at -70 C until analysed.
Drying methods
freeze-dried
Dried material storage temperature
-70 °C
Extraction solvents
MeOH:water:acetic acid (85:15:0,5, v/v)
Extraction mass/volume-ratio
40 mg/mL
Extraction repeats
2
Extraction time
52 min
Analysis solvents
methanol; water; acetic acid
Detection note
Only traces were detected.
References

X. Wu, L. Gu, R. Prior, and S. McKay, "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity," Journal of Agricultural and Food Chemistry , vol. 52 , no. 26 , pp. 7846–7856 , DOI: 10.1021/jf0486850 .

Analysis result 6

Detection technique Values Units
M⁺ 419 m/z
MS²⁺ 287 m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-DAD
Mass spectrometer description
ion-trap, HPLC-DAD-ESI-MS/MS
Organism
Ribes nigrum 'Ben Tirran'
cultivated
dried, powdered
Sample note
The black currants (cultivar Ben Tirran) were obtained from Wisley Gardens, Royal Horticultural Society, England.Fresh berry samples were frozen and stored at -20 C until transferred to the Arkansas Children's Nutrition Center, at which time the frozen samples were freeze-dried and ground into powder. The powder was kept at -70 C until analysed.
Drying methods
freeze-dried
Dried material storage temperature
-70 °C
Extraction solvents
MeOH:water:acetic acid (85:15:0,5, v/v)
Extraction mass/volume-ratio
40 mg/mL
Extraction repeats
2
Extraction time
52 min
Analysis solvents
methanol; water; acetic acid
Detection note
Only traces were detected.
References

X. Wu, L. Gu, R. Prior, and S. McKay, "Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity," Journal of Agricultural and Food Chemistry , vol. 52 , no. 26 , pp. 7846–7856 , DOI: 10.1021/jf0486850 .