42739
Cyanidin 3-sophoroside chloride
analytical standard
Synonym(s):
Cyanidin 3-O-(2-O-β-D-glucopyranosyl)-β-D-glucopyranoside chloride, Cyanidin 3-diglucoside, Sophoroside
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About This Item
Empirical Formula (Hill Notation):
C27H31ClO16
CAS Number:
Molecular Weight:
646.98
UNSPSC Code:
85151701
Recommended Products
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 Code
13 - Non Combustible Solids
WGK
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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