cyanidin 3-O-rutinoside

ChEBI · EMBL-EBI ↗ · Källdatum saknas · Källans villkor

A rutinoside consisting of cyanidin having the rutinosyl group at the 3-position.

A cyanidin-3-O-rutinoside dominant anthocyanin system from Osmanthus fragrans fruit peel: Composition, color behavior and thermal stability ↗ · 31 aug. 2026 · Källans villkor

To address this gap, the present study evaluated OFF peel as a potential source of anthocyanin-based natural colorants. The investigation focused on four main aspects: (1) development of an extraction and purification procedure for anthocyanins from the peel; (2) identification of the major anthocyanin components by HPLC–MS/MS and determination of the molar absorptivity of C3R to improve quantification accuracy; (3) characterization of pH-dependent color properties and thermal degradation kinetics of the extract; and (4) evaluation of antioxidant capacity using in vitro chemical assays. The results provide insights into the pigment composition, stability, and potential application of OFF peel as a source of natural colorants for acidic food systems. Such naturally simplified anthocyanin systems are rarely reported and may provide useful model systems for investigating anthocyanin stability and color behavior.

A cyanidin-3-O-rutinoside dominant anthocyanin system from Osmanthus fragrans fruit peel: Composition, color behavior and thermal stability ↗ · 31 aug. 2026 · Källans villkor

This study demonstrates the potential valorization of O. fragrans fruit peel as a source of anthocyanin-based natural colorants. An anthocyanin-rich extract was obtained through acidified ethanol extraction and macroporous resin purification, with C3R accounting for 99.2% of the detected anthocyanins. The molar absorptivity of C3R was determined, enabling more accurate quantification of C3R-rich extracts. The color and kinetic analyses further demonstrated that acidic conditions and moderate temperatures are favorable for maintaining the color and stability of C3R. Overall, these results indicate that O. fragrans fruit peel is a promising source of C3R-rich natural colorants with potential applications in acidic food systems. Nevertheless, the present stability experiments were mainly conducted in buffered model systems, and the effects of complex food matrices on the color and stability of C3R remain to be established. Future studies should therefore evaluate the performance of the extract in representative food matrices during processing and storage and further characterize the degradation products and pathways of C3R.