Malvidin

Malvidin is a natural pigment in the anthocyanidin class of flavonoids. It is a major aglycone in many plant pigments and contributes to red to purple colors in fruits, flowers, and wines. In plants, malvidin is typically present as glycosides rather than as the free aglycone.

Chemically, malvidin is the 3',5'-dimethoxy-4'-hydroxy derivative of the anthocyanidin skeleton. In nature it is found primarily as glycosides, such as malvidin-3-glucoside, malvidin-3,5-diglucoside, and malvidin-3-rutinoside, which enhance water solubility and affect stability and hue in plant tissues.

Occurrence and significance: Malvidin is a prominent pigment in Vitis vinifera (grape) skins and in red wines, contributing to their characteristic color. It is also found in a variety of berries and other purple- or red-colored fruits. The relative abundance of malvidin among anthocyanidins can influence the overall color profile of a fruit pigment mixture.

Color behavior and stability: The visible color of malvidin-containing pigments is influenced by pH, copigmentation with other phenolics, and metal complexation. In acidic conditions, it typically displays red hues; as pH increases, the color shifts toward purple and blue. Glycosylation and other decorations affect hue, stability, and solubility.

Applications: Malvidin glycosides are studied as natural food colorants and as contributors to the antioxidant properties of fruit and wine phenolics. Like related anthocyanins, they are sensitive to light, heat, and oxidative conditions, which influence their stability and color.