pelargonidin3glukozyd

Pelargonidin 3-O-glucoside, also written pelargonidin-3-O-glucoside, is a glycosylated form of the pelargonidin anthocyanidin. It belongs to the anthocyanin class of flavonoid pigments, which are responsible for red to purple colors in many plant tissues. In this molecule, a glucose unit is attached to the 3-hydroxyl group of pelargonidin via a glycosidic bond, yielding the 3-O-glucoside.

Natural occurrence and color: P3G has been identified in several plant species and tissues, and is particularly noted in strawberries as part of the fruit’s pigment profile, contributing to red coloration. It is also found in other fruits and flowers to varying extents. The precise distribution depends on species, developmental stage, and environmental conditions.

Chemical properties and stability: As a glycoside, pelargonidin 3-O-glucoside is more water-soluble than the aglycone pelargonidin and is generally more stable under certain conditions. Like other anthocyanins, its color and stability are sensitive to pH, temperature, light, and the presence of other compounds such as metal ions and copigments. Glycosylation influences both solubility and stability, and can affect pigment hue.

Biosynthesis and metabolism: In plants, pelargonidin 3-O-glucoside is produced through the anthocyanin biosynthetic pathway. The pelargonidin aglycone is glycosylated at the 3-position by UDP-glucosyltransferases, forming the 3-O-glucoside; further modifications can yield different acylated or further glycosylated derivatives.

Applications and relevance: P3G is studied for its role in plant coloration and in the dietary intake of anthocyanins. It is a component of the broader group of natural colorants known as anthocyanins, which are investigated for antioxidant properties and potential health effects, though bioavailability varies.