The Flavonoid Glycosides of Dahlia variabilis. IV. 3-Glucosido-5-arabinosidocyanidin from the Variety "Dandy".

Nordström, C. G.; Pihl, Alexander; Taugbøl, Kjell; Theorell, Hugo; Thorell, B.

doi:10.3891/acta.chem.scand.10-1491

Cited by 18 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The availability of biochemical and molecular data on flower color generation in dahlia would provide valuable information for a more purposeful breeding in future. Dahlia flower color is exclusively based on the accumulation of flavonoids and biochemically related compounds [1,[4][5][6][7]; derivatives of anthocyanidins, chalcones, flavanones, flavones and flavonols were reported to be present in dahlia petals. The basic flavonoid structures are modified by hydroxylation, glucosylation and further acylation, and this results in the broad spectrum of flavonoid compounds found in dahlia [1,[4][5][6][7].…”

mentioning

confidence: 99%

Unraveling the Biochemical Base of Dahlia Flower Coloration

Halbwirth

Muster

Stich

2008

Natural Product Communications

View full text Add to dashboard Cite

Dahlia ( Dahlia variabilis) exists in a dazzling array of cultivars, showing red, orange, magenta, lilac, yellow and white flower color, which is exclusively based on the presence of flavonoids and biochemically related compounds. Red hues (red, orange, magenta, lilac) are a result of anthocyanin accumulation in varying concentration and composition, while a yellow color is based on the formation of 6′-deoxychalcones in the petals. Red dahlia pigments are all derived from pelargonidin and cyanidin. Delphinidin derivatives are not formed due to the absence of flavonoid 3′,5′-hydroxylase in dahlia petals, which provides an explanation for the lack of blue dahlia flowers. Orange, lilac and rose cultivars are characterized by a lower anthocyanin content compared to many red cultivars. We investigated 198 cultivars for the presence of flavonoid enzymes. The activities of chalcone isomerase (CHI), chalcone synthase (CHS), dihydroflavonol 4-reductase (DFR), flavanone 3-hydroxylase (FHT), flavone synthase II (FNSII), flavonol synthase (FLS) and flavonoid 3′-hydroxylase (F3′H) were demonstrated in enzyme preparations of dahlia petals. CHI accepted 6′-hydroxychalcones as substrates, but did not catalyze the conversion of 6′-deoxychalcones to the corresponding flavanones. White cultivars were frequently characterized by the lack of DFR activity, whereas in many yellow cultivars neither FHT nor DFR activity could be shown.

show abstract

mentioning

confidence: 99%

Unraveling the Biochemical Base of Dahlia Flower Coloration

Halbwirth

Muster

Stich

2008

Natural Product Communications

View full text Add to dashboard Cite

show abstract

The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents

1959

View full text Add to dashboard Cite

show abstract

Grape phenolics: The anthocyanins of Vitis vinifera, variety shiraz

Somers

1966

J Sci Food Agric

View full text Add to dashboard Cite

The pigments of the Shiraz variety of Vitis vinifera grown in the Barossa Valley of South Australia have been identified as the 3‐monoglucosides of delphinidin, petunidin, malvidin and peonidin, together with a number of acylated derivatives of these anthocyanins. involving both p‐coumaric and caffeic acids. The principal acyl derivatives are two different p‐coumaroyl and one caffeoyl derivative of malvidin 3‐glucoside, and a p‐coumaroyl derivative of peonidin 3‐glucoside. Corresponding derivatives of the two other 3‐glucosides are present in small amounts. The point of attachment of the acyl substituent in the main group of p‐coumaroyl derivatives has been shown to be on the glucose moiety. The major pigment component is malvidin 3‐glucoside which in the various forms present is responsible for approximately 70% of the total colour. Crystalline samples of several of the components have been isolated and their extinction values determined.

show abstract

The Flavonoid Glycosides of Dahlia variabilis. IV. 3-Glucosido-5-arabinosidocyanidin from the Variety "Dandy".

Cited by 18 publications

References 0 publications

Unraveling the Biochemical Base of Dahlia Flower Coloration

Unraveling the Biochemical Base of Dahlia Flower Coloration

The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents

Grape phenolics: The anthocyanins of Vitis vinifera, variety shiraz

Contact Info

Product

Resources

About