Chemical fact sheet: Cyanidin 3-malonylglucosylglucoside

Cyanidin 3-malonylglucosylglucoside

Basics

Category
Anthocyanidin derivatives
IUPAC-name
3-((6-((2-carboxyacetoxy)methyl)-3,4,5-trihydroxytetrahydro-2H-pyran-2-yl)oxy)-2-(3,4-dihydroxyphenyl)-5,7-dihydroxychromenylium
Formula
No formula stored
Exact mass
535.10820 g/mol
Molecular weight
No weights stored
Structure
Chemical structure of cyanidin 3-malonylglucosylglucoside
Figure 1.1: Chemical structure of cyanidin 3-malonylglucosylglucoside

Sources

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

Allium cepa var. Ramata di Montoro  L.
1st
Allium cepa var. Tropea  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. I. Tedesco, V. Carbone, C. Spagnuolo, P. Minasi, and G. Russo, "Identification and quantification of flavonoids from two southern Italian cultivars of Allium cepa L., Tropea (red onion) and Montoro (copper onion), and their capacity to protect human erythrocytes from oxidative stress.," Journal of Agricultural and Food Chemistry , vol. 63 , pp. 5229–5238 , DOI: 10.1021/acs.jafc.5b01206 .

Analysis results

Analysis result 1

Detection technique Values Units
M⁺ 697 m/z
MS²⁺ 287
449
535 		m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-UV/Vis
Mass spectrometer description
HPLC/ESI-ITMSn, electrospray ionization multistage ion trap mass spectrometry
Organism
Allium cepa var. Ramata di Montoro  L.
cultivated
chopped
Sample note
The variety is cultivated in a niche geographical area in southern Italy. The cultivated bulbs were provide by local committee promoters of Cipolla Ramata di Montoro located in Montoro (Campania, Italy).
Extraction solvents
80 % methanol
Extraction mass/volume-ratio
500 mg/mL
Extraction repeats
1
Extraction time
25 min
Extraction temperature
20±5 °C
Extract drying method
rotary evaporation
Dried extract storage temperature
-20 °C
Analysis solvents
1 % formic acid
References

I. Tedesco, V. Carbone, C. Spagnuolo, P. Minasi, and G. Russo, "Identification and quantification of flavonoids from two southern Italian cultivars of Allium cepa L., Tropea (red onion) and Montoro (copper onion), and their capacity to protect human erythrocytes from oxidative stress.," Journal of Agricultural and Food Chemistry , vol. 63 , pp. 5229–5238 , DOI: 10.1021/acs.jafc.5b01206 .

Analysis result 2

Detection technique Values Units
M⁺ 697 m/z
MS²⁺ 287
449
535 		m/z
STD
False
TLC
False
UV/Vis detector description
HPLC-UV/Vis
Mass spectrometer description
HPLC/ESI-ITMSn, electrospray ionization multistage ion trap mass spectrometry
Organism
Allium cepa var. Tropea  L.
cultivated
chopped
Sample note
Tropea variety is a well known red onion in southern Italy. The researchers collected onion bulbs in Tropea, Calabria, Italy.
Extraction solvents
80 % methanol
Extraction mass/volume-ratio
500 mg/mL
Extraction repeats
1
Extraction time
25 min
Extraction temperature
20±5 °C
Extract drying method
rotary evaporation
Dried extract storage temperature
-20 °C
Analysis solvents
1 % formic acid
References

I. Tedesco, V. Carbone, C. Spagnuolo, P. Minasi, and G. Russo, "Identification and quantification of flavonoids from two southern Italian cultivars of Allium cepa L., Tropea (red onion) and Montoro (copper onion), and their capacity to protect human erythrocytes from oxidative stress.," Journal of Agricultural and Food Chemistry , vol. 63 , pp. 5229–5238 , DOI: 10.1021/acs.jafc.5b01206 .