Intermolecular Copigmentation Between Delphinidin 3--Glucoside and Chlorogenic Acid: Taking into Account the Existence of Neutral and Negatively Charged Forms of the Copigment.

Stopped flow corroborated by UV-vis measurements allowed for the calculation of the copigmentation constants of delphinidin 3--glucoside with the neutral (CP) and negatively charged CP(-) forms of chlorogenic acid. Solutions of delphinidin 3--glucoside in the absence and presence of the copigment were equilibrated at several pH values in the acidic region, pH < 6, and reverse pH jumps monitored by stopped flow were carried out by adding sufficient acid to give flavylium cation at pH ≤ 1. This procedure allows for the separation of three contributions: (i) all flavylium cation and quinoidal base species, (ii) all hemiketal species, and (iii) all -chalcone species.

Protecting group-free method for synthesis of N-glycosyl carbamates and an assessment of the anomeric effect of nitrogen in the carbamate group.

The first protecting group-free synthesis of N-glycosyl carbamates has been developed through reaction of d-glucose with n-butyl carbamate in acidic aqueous media. The structures of the N-glucosyl carbamates were unambiguously determined by comparison with authentic samples, prepared using the isocyanide method. With this protective group-free method for synthesis of N-glycosyl carbamates in hand, an anomeric pair of N-xylopyranosyl carbamates were prepared and used to assess the anomeric effect of nitrogen in the carbamate group.

Polyacylated Anthocyanins in Bluish-Purple Petals of Chinese Bellflower, .

The bluish-purple petals of Chinese bellflower, (kikyo in Japanese), contain platyconin () as the major anthocyanin. Platyconin () is a polyacylated anthocyanin with two caffeoyl residues at the 7-position, and its color is stable in a diluted, weakly acidic aqueous solutions. HPLC analysis of the fresh petal extract showed the presence of several minor pigments.

Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue.

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature's food palette-especially a cyan blue-giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No.

Blue flower coloration of Corydalis ambigua requires ferric ion and kaempferol glycoside.

Corydalis ambigua (Japanese name, Ezoengosaku) flowers bloom with blue to purplish petals in early spring in Hokkaido prefecture. In this study, a mechanism for blue petal coloration by ferric ions and keampferol glycoside was elucidated. Blue petals and cell sap exhibited similar visible (Vis) spectra, with λmax at approximately 600 nm and circular dichroism (CD) with positive exciton-type Cotton effects in the Vis region.

Insight into chemical mechanisms of sepal color development and variation in hydrangea.

Hydrangea (Hydrangea macrophylla) is a unique flower because it is composed of sepals rather than true petals that have the ability to change color. In the early 20th century, it was known that soil acidity and Al content could intensify the blue hue of the sepals. In the mid-20th century, the anthocyanin component 3-O-glucosyldelphinidin (1) and the copigment components 5-O-caffeoylquinic, 5-O-p-coumaroylquinic, and 3-O-caffeoylquinic acids (2-4) were reported.

Single-cell analysis clarifies mosaic color development in purple hydrangea sepal.

Hydrangea sepals exhibit a wide range of colors, from red, through purple, to blue; the purple color is a color mosaic. However, all of these colors are derived from the same components: simple anthocyanins, 3-O-glycosyldelphinidins, three co-pigment components, acylquinic acids and aluminum ions (Al ). We show the color mosaic is a result of graded differences in intravacuolar factors.

5,7,3',4'-Tetrahydroxyflav-2-en-3-ol 3-O-glucoside, a new biosynthetic precursor of cyanidin 3-O-glucoside in the seed coat of black soybean, Glycine max.

The seed coat of mature black soybean, Glycine max, accumulates a high amount of cyanidin 3-O-glucoside (Cy3G), which is the most abundant anthocyanin in nature. In the pod, it takes two months for the seed coat color change from green to black. However, immature green beans rapidly adopt a black color within one day when the shell is removed.

Determination of Anthocyanins and Antioxidants in 'Titanbicus' Edible Flowers In Vitro and In Vivo.

Titanbicus (TB), a hybrid of Hibiscus moscheutos × H. coccineus (Medic.) Walt.

Determination of absolute configuration of photo-degraded catechinopyranocyanidin A by modified Mosher's method.

Catechinopyranocyanidins A and B (cpcA and cpcB) are two purple pigments present in the seed-coat of red adzuki bean, Vigna angularis, of which cpcA is the major pigment, containing two chiral carbons in the catechin part. Their absolute configurations were determined by comparison of their experimental and quantum chemical calculated electronic circular dichroisms (ECDs). These purple pigments are labile on light irradiation and easily decompose to photo-degraded catechinopyranocyanidins A and B (pdcpcA and pdcpcB), while retaining the stereostructure of the catechin residue.

Author Correction: Structure of two purple pigments, catechinopyranocyanidins A and B from the seed-coat of the small red bean, Vigna angularis.

An amendment to this paper has been published and can be accessed via a link at the top of the paper.

Conversion of flavonol glycoside to anthocyanin: an interpretation of the oxidation-reduction relationship of biosynthetic flavonoid-intermediates.

An efficient conversion of rutin to the corresponding anthocyanin, cyanidin 3--rutinoside, was established. Clemmensen-type reduction of rutin gave a mixture of flav-2-en-3-ol and two flav-3-en-3-ols, which were easily oxidised by air to give the anthocyanin. The interconversion reactions of these flavonoids provide insight into their biosynthetic pathway.

Structure of two purple pigments, catechiopyranocyanidins A and B from the seed-coat of the small red bean, Vigna angularis.

The small red bean, Vigna angularis, is primarily used to produce the "an-paste" component of Japanese sweets. Through the manufacturing process, the red seed-coat pigment is transferred to the colorless "an-particles", imparting a purple color. However, the major pigment in the seed coat has not yet been identified, although it is historically presumed to be an anthocyanin.

Change of Petals' Color and Chemical Components in Flowers during Senescence.

flower petals change color during senescence. When in full bloom, the flowers of are white and those of and are yellow. However, the colors change to pink and orange, respectively, when the petals fade.

Rationalizing the Color in Heavenly Blue Anthocyanin: A Complete Kinetic and Thermodynamic Study.

All equilibrium and rate constants of heavenly blue anthocyanin (HBA 1) as well as the derivatives with two (HBA 2) or none (HBA 3) acylated units were determined. The three acylated units of the sugar in position 3 of the peonidin chromophore of HBA 1 are essential to confer the peculiar stability of its purple and blue colors. The sugars generate an efficient protective environment around position 2 (and 4) of the flavylium cation, through an intramolecular sandwich-type stacking that retards 35-fold the hydration reaction ( k) and increases 8.

Efficient Preparation of Various O-Methylquercetins by Selective Demethylation.

penia-O-Methylquercetin (2) was prepared by permethylation of quercetin (1). Selective demethylation of 2 using either BBr or BCl3/TBAI (tetrabutylammonium iodide) gave five O-methylquercetins (3-6), with satisfactory yields. The reaction can be easily scaled-up.

Metal Complex Pigment Involved in the Blue Sepal Color Development of Hydrangea.

Anthocyanins exhibit various vivid colors from red through purple to blue and are potential sources of food colorants. However, their usage is restricted because of their instability, especially as a blue colorant. The blue sepal color of Hydrangea macrophylla is due to a metal complex named "hydrangea-blue complex" composed of delphinidin 3-O-glucoside, 1, 5-O-caffeoylquinic acid, 2, and/or 5-O-p-coumaroylquinic acid, 3, as copigments, and Al(3+) in aqueous solution at approximately pH 4.

Flavone C-glucosides responsible for yellow pigmentation induced by low temperature in bracts of Zantedeschia aethiopica.

We aimed to identify the main compounds responsible for low temperature-induced yellow pigmentation of the bracts of Zantedeschia aethiopica 'Wedding March'. On the basis of the area ratios estimated from absorbance at 400 nm in HPLC analyses, we identified two flavonoids, isoorientin and swertiajaponin, as such compounds. We also identified two additional flavonoids, isovitexin and swertisin, which do not contribute considerably to the yellow pigmentation.

Urakunoside, a new tetraglycosyl kaempferol from petals of the Wabisuke camellia cv. Tarokaja.

A new tetraglycosyl flavonol, 3-O-[2-O-xylosyl-6-O-(3-O-glucosyl-rhamnosyl) glucosyl] kaempferol was isolated from pale purplish-pink petals of Wabisuke camellia cv. Tarokaja with three known flavonols. It was named urakunoside after the species name of Tarokaja, Camellia uraku.

Anthocyanin components and mechanism for color development in blue Veronica flowers.

3-Di-p-coumaroylsophoroside-5-malonylglucoside and its demalonyl derivative were isolated from blue petals of Veronica persica Poiret. Blue, violet and purple cells coexist in the petal. These colors might be due to the varying pH of the vacuole between 5 and 7 unit.

Blue flower color development by anthocyanins: from chemical structure to cell physiology.

Blue flower colors are primarily due to anthocyanin, a flavonoid pigment. Anthocyanin itself is purple in neutral aqueous solutions, ans its color is very unstable and quickly fades. Therefore, the mechanism of blue color development in living flower petals is one of the most intriguing problems in natural product chemistry.

Synchrony between flower opening and petal-color change from red to blue in morning glory, Ipomoea tricolor cv. Heavenly Blue.

Petal color change in morning glory Ipomoea tricolor cv. Heavenly Blue, from red to blue, during the flower-opening period is due to an unusual increase in vacuolar pH (pHv) from 6.6 to 7.

Chemical studies on different color development in blue- and red-colored sepal cells of Hydrangea macrophylla.

To clarify the cause of the difference in blue and red color development of hydrangea sepals, Hydrangea macrophylla, we analyzed the organic and inorganic components in the colored cells. To obtain colored protoplasts, each blue and red sepal tissue was treated with a combination of cellulase and pectinase, and then from the suspension of the olored and colorless protoplast mixture colored cells of the same hue were collected with a micro-pipette. The content of organic components (delphinidin 3-glucoside, chlorogenic acid, neochlorogenic acid and 5-O-p-coumaroylquinic acid) and Al(3+) in each colored cell was quantified respectively by semimicro-HPLC and graphite furnace atomic absorption spectroscopy (GFAAS).

Cyanosalvianin, a supramolecular blue metalloanthocyanin, from petals of Salvia uliginosa.

A metalloanthocyanin, cyanosalvianin, was found in blue petals of Salvia uliginosa. Cyanosalvianin consisted of 3-O-(6-O-p-coumaroylglucopyranosyl)-5-O-(4-O-acetyl-6-O-malonylglucopyranosyl) delphinidin, 7,4'-di-O-glucopyranosylapigenin and magnesium ion. We reproduced the same blue color as the petals by mixing the three components together.

Change of color and components in sepals of chameleon hydrangea during maturation and senescence.

The sepal color of a chameleon hydrangea, Hydrangea macrophylla cv. Hovariatrade mark 'Homigo' changes in four stages, from colorless to blue, then to green, and finally to red, during maturation and the senescence periods. To clarify the chemical mechanism of the color change, we analyzed the components of the sepals at each stage.