Oxovitisin A

Oxovitisin A
	Chemical structure of oxovitisin A
Names
	IUPAC name 7-hydroxy-3-(4-hydroxy-3,5-dimethoxyphenyl)-4-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,8-dioxatricyclo[7.3.1.05,13]trideca-1(12),3,5(13),6,9-pentaen-11-one
	Other names Pyranone-malvidin-3-glucoside
Identifiers
3D model (JSmol)	Interactive image;
ChemSpider	129562368;
PubChem CID	136740013;
CompTox Dashboard (EPA)	DTXSID201336218 ;
	InChI InChI=1S/C25H24O13/c1-33-14-3-9(4-15(34-2)19(14)29)23-24(38-25-22(32)21(31)20(30)16(8-26)37-25)11-7-17(28)35-12-5-10(27)6-13(36-23)18(11)12/h3-7,16,20-22,25-26,28-32H,8H2,1-2H3/t16-,20-,21+,22-,25+/m1/s1 Key: ZHRWIFDUQBVARB-DCNRUEEBSA-N;
	SMILES COC1=CC(=CC(=C1O)OC)C2=C(C3=C4C(=CC(=O)C=C4O2)OC(=C3)O)O[C@H]5[C@@H]([C@H]([C@@H]([C@H](O5)CO)O)O)O;
Properties
Chemical formula	C25H24O13
Molar mass	532.454 g·mol−1
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Oxovitisin A is an oxovitisin, a type of pyranoanthocyanin with a 2-pyrone component. It is found in aged port wines.^[1]^[2] It does not contain an oxonium ion component (flavylium cation), as anthocyanins do. Therefore, it does not have an absorption maximum at 520 nm. Oxovitisins are stable yellowish pigments with similar unique spectral features, displaying only a pronounced broad band around 370 nm in the UV−vis spectrum. It is an oxidative derivative of vitisin A (carboxypyranomalvidin-3-glucoside).^[1]

References

^ ^a ^b He, Jingren; Oliveira, Joana; Silva, Artur M. S.; Mateus, Nuno; De Freitas, Victor (2010). "Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines". Journal of Agricultural and Food Chemistry. 58 (15): 8814–8819. Bibcode:2010JAFC...58.8814H. doi:10.1021/jf101408q. PMID 20608752.
^ Alcaro, Stefano; Chiodo, Sandro Giuseppe; Leopoldini, Monica; Ortuso, Francesco (2013). "Antioxidant Efficiency of Oxovitisin, a New Class of Red Wine Pyranoanthocyanins, Revealed through Quantum Mechanical Investigations". Journal of Chemical Information and Modeling. 53: 66–75. doi:10.1021/ci300354s. PMID 23286732.

This article about an aromatic compound is a stub. You can help Wikipedia by expanding it.

[He-1] He, Jingren; Oliveira, Joana; Silva, Artur M. S.; Mateus, Nuno; De Freitas, Victor (2010). "Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines". Journal of Agricultural and Food Chemistry. 58 (15): 8814–8819. Bibcode:2010JAFC...58.8814H. doi:10.1021/jf101408q. PMID 20608752.

[2] Alcaro, Stefano; Chiodo, Sandro Giuseppe; Leopoldini, Monica; Ortuso, Francesco (2013). "Antioxidant Efficiency of Oxovitisin, a New Class of Red Wine Pyranoanthocyanins, Revealed through Quantum Mechanical Investigations". Journal of Chemical Information and Modeling. 53: 66–75. doi:10.1021/ci300354s. PMID 23286732.

[1]

[2]