Phytopharmacognosy

Abstract

Cyanidins are one of six anthocyanins, which are a class of flavonoid compounds. Cyanidins are not only found in their isolated forms, but can be found in various forms attached to different sugars, such as, Cyanidin-3-glucoside, Cyanidin-3-Sambubiosides, Cyanidin-3-Rutinosides, Cyanidin-3-Sophorosides, Cyanidin-3-Galactosides. Some of the fruits and vegetables in which cyanidin can be obtained are blackberries and bilberries, chokeberries, boysenberries, elderberries, purple vegetables (such as carrots and yams), black raspberries, Red cabbage (reddish-purple in nature) and Hibiscus sabdariffa extract; Basically, dark blue to purple colored plants.

The darker than normal color in blood oranges compared to normal oranges is due to cyanidin compounds. Cyanidins are extracted by hydrolysis from bilberries and other dark red/purple/ black fruits and vegetables. When extracted it releases hydrochloric acid and water. It is highly water soluble and easily degraded by hydrolysis and hydrogenation at temperatures greater than 40 degrees Celsius.