Cyanidin-3,5-O-diglucoside
{{DISPLAYTITLE:Cyanidin-3,5-O-diglucoside}}
{{chembox
| Name = Cyanin
| ImageFile = Cyanin.PNG
| ImageSize = 250px
| IUPACName = 3,5-Bis(β-D-glucopyranosyloxy)-3′,4′,7-trihydroxyflavylium
| SystematicName = 2-(3,4-Dihydroxyphenyl)-7-hydroxy-3,5-bis{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-1λ4-benzopyran-1-ylium
| OtherNames = Cyanidin 3,5-O-diglucoside
|Section1={{Chembox Identifiers
| CASNo = 2611-67-8
| CASNo_Ref = {{cascite|correct|CAS}}
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = UTH12733J3
| PubChem = 441688
| ChemSpiderID = 390301
| EC_number = 220-034-1
| ChEBI = 3978
| ChEMBL = 2425137
| Beilstein = 1417221
| KEGG = C08639
| SMILES = c1cc(c(cc1c2c(cc3c([o+]2)cc(cc3O[C@H]4[C@@H]([C@H]([C@@H]([C@H](O4)CO)O)O)O)O)O[C@H]5[C@@H]([C@H]([C@@H]([C@H](O5)CO)O)O)O)O)O
| StdInChI = 1S/C27H30O16/c28-7-17-19(33)21(35)23(37)26(42-17)40-15-5-10(30)4-14-11(15)6-16(25(39-14)9-1-2-12(31)13(32)3-9)41-27-24(38)22(36)20(34)18(8-29)43-27/h1-6,17-24,26-29,33-38H,7-8H2,(H2-,30,31,32)/p+1/t17-,18-,19-,20-,21+,22+,23-,24-,26-,27-/m1/s1
| StdInChIKey = RDFLLVCQYHQOBU-ZOTFFYTFSA-O
}}
|Section2={{Chembox Properties
| Formula = C27H31O16
| MolarMass = 611.52 g/mol (chloride 647 g/mol)
| Appearance =
| Density =
| MeltingPt =
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| Solubility =
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|Section3={{Chembox Hazards
| MainHazards =
| FlashPt =
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Cyanidin-3,5-O-diglucoside, also known as cyanin, is an anthocyanin. It is the 3,5-O-diglucoside of cyanidin.
Natural occurrences
Cyanin can be found in species of the genus Rhaponticum (Asteraceae).{{cite journal|last1=Vereskovskii|first1=V. V.|last2=Chekalinskaya|first2=I. I.|title=Chrysanthemin and cyanin in species of the genus Rhaponticum|journal=Chemistry of Natural Compounds|date=July 1978|volume=14|issue=4|pages=450–451|doi=10.1007/bf00565267|s2cid=4817423}}
= In food =
Cyanin can be found in red wine as well as pomegranate juice according to a study done by Graça Miguel, Susana Dandlen, Dulce Antunes, Alcinda Neves, and Denise Martins in the winter of 2004. Pomegranate juice extracted through centrifugal seed separation has higher amounts of cyanidin-3,5-O-diglucoside than juice extracted by squeezing fruit halves with an electric lemon squeezer.{{cite journal|last1=He|first1=Fei|last2=Liang|first2=Na-Na|last3=Mu|first3=Lin|last4=Pan|first4=Qiu-Hong|last5=Wang|first5=Jun|last6=Reeves|first6=Michael J.|last7=Duan|first7=Chang-Qing|title=Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression|journal=Molecules|date=February 2012|volume=17|issue=2|pages=1571–1601|doi=10.3390/molecules17021571|pmid=22314380|pmc=6268338|doi-access=free}}
See also
References
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