peonidincontaining

Peonidincontaining describes anthocyanin pigments whose aglycone is peonidin, a methylated form of cyanidin. In most plants these molecules occur as glycosides, yielding peonidin-containing anthocyanins such as peonidin-3-glucoside and peonidin-3-rutinoside, among others.

Peonidin-containing pigments contribute red to magenta colors in flowers and fruits. The perceived hue depends on factors such as pH, co-pigments, metal ions, and the pattern of glycosylation and acylation attached to the peonidin core. Acylation often enhances pigment stability, while higher pH tends to shift colors toward purples or blues.

Biosynthesis involves the flavonoid pathway. Cyanidin is converted by O-methyltransferases to form peonidin, which is then glycosylated by specific glycosyltransferases and can undergo additional acylation. These enzymatic steps determine the specific peonidin-containing anthocyanins present in a plant and influence stability and color expression.

Occurrence is widespread across plant taxa. Notable sources include grape skins (Vitis vinifera), various berries, red onions, and some ornamental flowers. Peonidin-containing pigments also contribute to the coloration of red wines and fruit juices, and their relative abundance can affect overall pigment profiles.

Analytical identification commonly uses high-performance liquid chromatography with diode-array detection or mass spectrometry. Stability of peonidin-containing anthocyanins varies with structural substitutions and environmental conditions, with acylated forms showing enhanced resistance to degradation.

Health aspects align with broader anthocyanin research; peonidin-containing compounds are studied for antioxidant properties, though bioavailability and physiological effects remain topics of ongoing investigation.