1997
DOI: 10.1016/s0031-9422(97)00099-x
|View full text |Cite
|
Sign up to set email alerts
|

7-O-methylapigeninidin, an anthocyanidin from Sorghum caudatum

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

1
9
0

Year Published

1997
1997
2021
2021

Publication Types

Select...
6
3

Relationship

0
9

Authors

Journals

citations
Cited by 26 publications
(10 citation statements)
references
References 4 publications
1
9
0
Order By: Relevance
“…The ion at 269 m/z has also been reported to occur in the inoculated cv DK18 plants (Hipskind et al, 1996b). This M r is consistent with that of a methyl ether of apigeninidin, a compound that was recently found in grain of Sorghum caudatum and identified as 7-O-methylapigeninidin, M r 269 (Pale et al, 1997). In our HPLC system this compound probably co-chromatographed with apigeninidin (Fig.…”
Section: Maldi-tof Ms Analysis Of Anthocyanin and Phytoalexin Compoundssupporting
confidence: 89%
“…The ion at 269 m/z has also been reported to occur in the inoculated cv DK18 plants (Hipskind et al, 1996b). This M r is consistent with that of a methyl ether of apigeninidin, a compound that was recently found in grain of Sorghum caudatum and identified as 7-O-methylapigeninidin, M r 269 (Pale et al, 1997). In our HPLC system this compound probably co-chromatographed with apigeninidin (Fig.…”
Section: Maldi-tof Ms Analysis Of Anthocyanin and Phytoalexin Compoundssupporting
confidence: 89%
“…Its presence in the total extract, as shown by MS, excludes, however, its formation during the fractionation and purification process. (Nip and Burns, 1969;Pale et al, 1997). -108.6 1 0 , 1 00 -122.4 2 0 , 2 00 and 6 0 , 6 00 8.11, d (8.9), 4H 131.5 3 0 , 3 00 and 5 0 , 5 00 7.03, d (8.9), 4H 117.8 4 0 , 4 00 -165.4…”
Section: Resultsmentioning
confidence: 99%
“…Among the over 600 types of anthocyanins [17], the majority of anthocyanin aglycone found in the food items usually consists of six anthocyanidins, i.e., cyanidin, delphinidin, petunidin, peonidin, pelargonidin, and malvidin [18,19]. However, sorghum anthocyanins are unique 3-deoxyanthocyanidins, which include the orange luteolinidin and the yellow apigeninidin [20,21]. Figure 1 shows the chemical structures of four common sorghum 3-deoxyanthocyanins, i.e., luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxyapigeninidin.…”
Section: Introductionmentioning
confidence: 99%
“…The exceptional 3-deoxyanthocyanins in sorghum seems more stable than other anthocyanins, making them a desired natural food colorant [9,15]. While both luteolinidin and apigeninidin analogs were identified in sorghum [21] and the genetic expression of 3-deoxyanthocyanidin synthesis enzymes was investigated [13], the quantitative contents were not reported yet [20]. Furthermore, both luteolinidin and apigeninidin in sorghum belong to phytoalexin due to their responsibilities of anti-fungal invasion and/or anti-stressful activities [13,25].…”
Section: Introductionmentioning
confidence: 99%