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Merck

42739

Supelco

Cyanidin 3-sophoroside chloride

analytical standard

Sinónimos:

Cyanidin 3-O-(2-O-β-D-glucopyranosyl)-β-D-glucopyranoside chloride, Cyanidin 3-diglucoside, Sophoroside

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About This Item

Fórmula empírica (notación de Hill):
C27H31ClO16
Número de CAS:
Peso molecular:
646.98
UNSPSC Code:
85151701

grade

analytical standard

assay

≥85.0% (HPLC)

shelf life

limited shelf life, expiry date on the label

application(s)

food and beverages

format

neat

shipped in

wet ice

storage temp.

−20°C

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General description

Cyanidin 3-sophoroside is classified under the family of anthocyanin flavonoids, which are ubiquitously present as pigments in fruits, flowers and vegetables. This phenolic bioactive compound is known to exhibit powerful free radical scavenging activity. Cyanidin 3-sophoroside chloride is generally available as a chloride salt.

application

Cyanidin 3-sophoroside chloride may be used as an analytical standard for the determination of the analyte in plant extracts and fruits by high performance liquid chromatography (HPLC) technique.

Storage Class

13 - Non Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable


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Impact of packaging material and storage conditions on polyphenol stability, colour and sensory characteristics of freeze-dried sour cherry (prunus cerasus var. Marasca)
Zoric Z, et al.
Journal of Food Science and Technology, 53(2), 1247-1258 (2016)
Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits
Sun J, et al.
Food Chemistry, 120(4), 1131-1137 (2010)
Phenolics, antioxidants and color properties of aqueous pigmented plant extracts: Ardisia colorata var. elliptica, Clitoria ternatea, Garcinia mangostana and Syzygium cumini
Azima AMS, et al.
Journal of functional foods, 38, 232-241 (2017)
Light and heat sensitivity of red cabbage extract in soft drink model systems
Dyrby M, et al.
Food Chemistry, 72(4), 431-437 (2001)
Red fruit juice quality and authenticity control by HPLC
Obon JM, et al.
Journal of food composition and analysis, 24(6), 760-771 (2011)

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