Chemical fact sheet: Cyanidin 3-O-sambubioside

Cyanidin 3-O-sambubioside

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
581.49950 g/mol
Structure
Chemical structure of cyanidin 3-O-sambubioside
Figure 1.1: Chemical structure of cyanidin 3-O-sambubioside

Sources

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

Sambucus nigra var. Haschberg  L.
1st 2nd

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. Szaloki-Dorko, M. Steger-Mate, and L. Abranko, "Evaluation of colouring ability of main European elderberry (Sambucus nigra L.) varieties as potential resources of natural food colourants," Food Science and Technology , vol. 50 , no. 6 , pp. 1317–1323 , DOI: 10.1111/ijfs.12773 .

Analysis results

Analysis result 1

STD
True
TLC
False
UV/Vis detector description
HPLC-DAD, HPLC-UV/Vis
Mass spectrometer description
HPLC-ESI-MS, Q-TOF-MS, quadrupole/fime-of-flight
Organism
Sambucus nigra var. Haschberg  L.
cultivated
homogenized, dried, frozen
Collection dates
2012-8
Sample note
Representative samples were collected from several plants by researchers. The clusters contained black, fully ripe berries and about 1.5kg of berries with stalks per sample were packed in plastic bags. The fully mature berries were frozen and stored for some days before further lyophilization.
Drying methods
lyophilized
Dried material storage temperature
-18 °C
Extraction solvents
60 % (v/v) methanol, 1 % (v/v) formic acid
Extraction mass/volume-ratio
20 mg/mL
Extraction repeats
1
Extraction time
35 min
Extraction temperature
35 °C
Analysis solvents
MeOH; water; formic acid
Detection note
It is also known as cyanidin 3-xyloglucoside or  sambicyanin.
References

L. Szaloki-Dorko, M. Steger-Mate, and L. Abranko, "Evaluation of colouring ability of main European elderberry (Sambucus nigra L.) varieties as potential resources of natural food colourants," Food Science and Technology , vol. 50 , no. 6 , pp. 1317–1323 , DOI: 10.1111/ijfs.12773 .

Analysis result 2

STD
True
TLC
False
UV/Vis detector description
HPLC-DAD, HPLC-UV/Vis
Mass spectrometer description
HPLC-ESI-MS, Q-TOF-MS, quadrupole/fime-of-flight
Organism
Sambucus nigra var. Haschberg  L.
cultivated
homogenized, dried, frozen
Collection dates
2012-8
Sample note
Representative samples were collected from several plants by researchers. The clusters contained black, fully ripe berries and about 1.5kg of berries with stalks per sample were packed in plastic bags. The fully mature berries were frozen and stored for some days before further lyophilization.
Drying methods
lyophilized
Dried material storage temperature
-18 °C
Extraction solvents
60 % (v/v) methanol, 1 % (v/v) formic acid
Extraction mass/volume-ratio
20 mg/mL
Extraction repeats
1
Extraction time
35 min
Extraction temperature
35 °C
Analysis solvents
MeOH; water; formic acid
References

L. Szaloki-Dorko, M. Steger-Mate, and L. Abranko, "Evaluation of colouring ability of main European elderberry (Sambucus nigra L.) varieties as potential resources of natural food colourants," Food Science and Technology , vol. 50 , no. 6 , pp. 1317–1323 , DOI: 10.1111/ijfs.12773 .