Anthocyanidins are common plant pigments, the aglycones of anthocyanins. They are based on the flavylium cation, an oxonium ion, with various groups substituted for its hydrogen atoms. They generally change color from red through purple, blue, and bluish green as a function of pH.
Hydrangea macrophylla is a species of flowering plant in the family Hydrangeaceae, native to Japan. It is a deciduous shrub growing to 2 m (7 ft) tall by 2.5 m (8 ft) broad with large heads of pink or blue flowers in summer and autumn. Common names include bigleaf hydrangea, French hydrangea, lacecap hydrangea, mophead hydrangea, and hortensia. It is widely cultivated in many parts of the world in many climates. It is not to be confused with H. aspera 'Macrophylla'.
A blue rose is a flower of the genus Rosa that presents blue-to-violet pigmentation instead of the more common red, white, or yellow, through use of artificial means such as dyes. Blue roses are often used to symbolize mystery or the unattainable, since they do not exist in nature because of genetic limitations. In 2002, researchers used genetic modification to create roses that contain the naturally occurring blue pigment delphinidin. In 2004, this was then announced to the world.
Delphinidin is an anthocyanidin, a primary plant pigment, and also an antioxidant. Delphinidin gives blue hues to flowers in the genera Viola and Delphinium. It also gives the blue-red color of the grape variety Cabernet Sauvignon, and can be found in cranberries and Concord grapes as well as pomegranates, and bilberries.
Cyanidin is a natural organic compound. It is a particular type of anthocyanidin. It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, chokeberry, cranberry, elderberry, hawthorn, loganberry, açai berry and raspberry. It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH < 3, violet at pH 7-8, and blue at pH > 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin. Cyanidin has been found to be a potent sirtuin 6 (SIRT6) activator.
Protocyanin is an anthocyanin pigment that is responsible for the red colouration of roses, but in cornflowers is blue. The pigment was first isolated in 1913 from the blue cornflower, and the identical pigment was isolated from a red rose in 1915. The difference in colour had been explained as a difference in flower-petal pH, but the pigment in the blue cornflower has been shown to be a supermolecular pigment consisting of anthocyanin, flavone, one ferric ion, one magnesium and two calcium ions forming a copigmentation complex.
Biological pigments, also known simply as pigments or biochromes, are substances produced by living organisms that have a color resulting from selective color absorption. Biological pigments include plant pigments and flower pigments. Many biological structures, such as skin, eyes, feathers, fur and hair contain pigments such as melanin in specialized cells called chromatophores. In some species, pigments accrue over very long periods during an individual's lifespan.
Betalains are a class of red and yellow tyrosine-derived pigments found in plants of the order Caryophyllales, where they replace anthocyanin pigments. Betalains also occur in some higher order fungi. They are most often noticeable in the petals of flowers, but may color the fruits, leaves, stems, and roots of plants that contain them. They include pigments such as those found in beets.
In enzymology, a dihydrokaempferol 4-reductase (EC 1.1.1.219) is an enzyme that catalyzes the chemical reaction
Anthoxanthins are a type of flavonoid pigments in plants. Anthoxanthins are water-soluble pigments which range in color from white or colorless to a creamy to yellow, often on petals of flowers. These pigments are generally whiter in an acid medium and yellowed in an alkaline medium. They are very susceptible to color changes with minerals and metal ions, similar to anthocyanins.
Anthocyanins, also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "Die Farben der Blüthen". Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins.
Phenolic compounds—natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids.
Petunidin (Pt), like Europinidin and Malvidin, is derived from Delphinidin and is an O-methylated anthocyanidin of the 3-hydroxy type. It is a natural organic compound, a dark-red or purple water-soluble pigment found in many red berries including chokeberries, Saskatoon berries or different species of grape, and also part of the pigments responsible for the petal colors in many flowers. This pigment gives the Indigo Rose tomatoes the majority of their deep purple color when the fruits are exposed to sunlight. The name of the molecule itself is derived from the word Petunia.
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar. The color is an element in the classification of wines.
A metalloanthocyanin is a chemical complex giving color to petals of certain plants.
Myrtillin is an anthocyanin. It is the 3-glucoside of delphinidin. It can be found in all green plants, most abundantly in black beans, blackcurrant, blueberry, huckleberry, bilberry leaves and in various myrtles, roselle plants, and Centella asiatica plant. It is also present in yeast and oatmeal. The sumac fruit's pericarp owes its dark red colour to anthocyanin pigments, of which chrysanthemin, myrtillin and delphinidin have yet been identified.
Phlobaphenes are reddish, alcohol-soluble and water-insoluble phenolic substances. They can be extracted from plants, or be the result from treatment of tannin extracts with mineral acids. The name phlobaphen come from the Greek roots φλoιὀς (phloios) meaning bark and βαφή (baphe) meaning dye.
Violdelphin is an anthocyanin, a plant pigment, has been found in the purplish blue flower of Aconitum chinense, in the blue flowers in the genus Campanula and in the blue flowers of Delphinium hybridum. It is a flavenoid natural product, incorporating two p-hydroxy benzoic acid residues, one rutinoside and two glucosides associated with a delphinidin.
White flower colour is related to the absence or reduction of the anthocyanidin content. Unlike other colors, white colour is not induced by pigments. Several white plant tissues are principally equipped with the complete machinery for anthocyanin biosynthesis including the expression of regulatory genes. Nevertheless, they are unable to accumulate red or blue pigments, for example Dahlia ´Seattle´ petals showing a white tip. Several studies have revealed a further reduction of the anthocyanidin to colorless epicatechin by the enzyme anthocyanidin reductase (ANR).
Orange petunias or A1-DFR petunias are genetically modified organisms which contain a transgene from maize that colors the petunia flowers orange. First created in a 1987 experiment at the Max Planck Institute for Plant Breeding Research in Cologne, the petunias were subsequently released into the wild but were not commercialized. In 2015 orange petunias were discovered in Helsinki by botanist Teemu Teeri, leading to a regulatory response dubbed the petunia carnage of 2017 in which plant sellers were directed to destroy the modified petunia plants rather than sell them. The United States Department of Agriculture approved the sale of orange petunias in the United States in January 2021.
