Orientin
Orientin is a flavone, a chemical flavonoid-like compound. It is the 8-C glucoside of luteolin.
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| Names | |
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| IUPAC name
2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-8-[(2S,3R,4R,5S,6R)-3,4,
5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]chromen-4-one | |
| Other names
Lutexin, Luteolin-8-C-glucoside | |
| Identifiers | |
3D model (JSmol) |
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| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.110.907  |
PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| Properties | |
| C21H20O11 | |
| Molar mass | 448.38 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is  ?) | |
| Infobox references | |
Natural occurrences
Orientin is found in Adonis vernalis, in Anadenanthera colubrina and Anadenanthera peregrina, and in the Phyllostachys nigra bamboo leaves[1]
- In food
Orientin is also reported in the passion flower,[2] the Açaí palm, buckwheat sprouts,[3] and in millets.[4]
Identification in Natural Plants
The identification of orientin has been reported widely. Its identification using mass spectrometry is established [5]
See also
Isoorientin (or homoorientin) is the luteolin-6-C-glucoside.
References
- Isolation and purification of four flavone C-glycosides from antioxidant of bamboo leaves by macroporous resin column chromatography and preparative high-performance liquid chromatography. Yu Zhang, Jingjing Jiao, Chengmei Liu, Xiaoqin Wu and Ying Zhang, Food Chemistry, 1 April 2008,, Volume 107, Issue 3, Pages 1326–1336, doi:10.1016/j.foodchem.2007.09.037
- Separation by capillary electrophoresis of C-glycosylflavonoids in Passiflora sp. extracts. E. R. Pastene, G. Bocaz, I. Peric, M. Montes, V. Silva and E. Riffo, Bol. Soc. Chil. Quím., v.45 n.3 Concepción set. 2000, doi:10.4067/S0366-16442000000300017
- Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts, Sun-Ju Kim, I.S.M. Zaidul, Tatsuro Suzuki, Yuji Mukasa, Naoto Hashimoto, Sigenobu Takigawa, Takahiro Noda, Chie Matsuura-Endo, Hiroaki Yamauchi, in Food Chemistry, 2008, 110, pages 814-820, doi:10.1016/j.foodchem.2008.02.050
- Sorghum and millet phenols and antioxydants, Linda Dykes, Lloyd W. Rooney, in Journal of Cereal Science, 2006, 44, pages 236-251, doi:10.1016/j.jcs.2006.06.007
- Welch, C., Zhen, J., Bassène, E., Raskin, I., Simon, J.E. and Wu, Q., 2017. Bioactive polyphenols in kinkéliba tea (Combretum micranthum) and their glucose-lowering activities. Journal of Food and Drug Analysis. doi:10.1016/j.jfda.2017.05.009
External links
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