Orientin

Orientin
	source ↗
Names
	IUPAC name 8-(β-D-Glucopyranosyl)-3′,4′,5,7-tetrahydroxyflavone
	Systematic IUPAC name 2-(3,4-Dihydroxyphenyl)-5,7-dihydroxy-8-[(2S,3R,4R,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-4H-1-benzopyran-4-one
	Other names Lutexin, Luteolin-8-C-glucoside
Identifiers
CAS Number	28608-75-5 Y;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:7781 N;
ChEMBL	ChEMBL239559 N;
ChemSpider	4444994 N;
ECHA InfoCard	100.110.907
KEGG	C10114 Y;
PubChem CID	5281675;
UNII	IAX93XCW6C Y;
CompTox Dashboard (EPA)	DTXSID60182790 ;
	InChI InChI=1S/C21H20O11/c22-6-14-17(28)18(29)19(30)21(32-14)16-11(26)4-10(25)15-12(27)5-13(31-20(15)16)7-1-2-8(23)9(24)3-7/h1-5,14,17-19,21-26,28-30H,6H2/t14-,17-,18+,19-,21+/m1/s1 Key: PLAPMLGJVGLZOV-VPRICQMDSA-N;
	SMILES C1(=C2C(=C(C=C1O)O)C(=O)C=C(O2)C3=CC=C(O)C(=C3)O)C4OC(CO)C(C(C4O)O)O;
Properties
Chemical formula	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). N verify (what is YN ?) Infobox references

Orientin is a flavone, a chemical flavonoid-like compound. It is the 8-C glucoside of luteolin.

Natural occurrences

Orientin is also reported in the passion flower,² the Açaí palm, buckwheat sprouts,³ and in millets.⁴

The identification of orientin has been reported widely. Its identification using mass spectrometry is established.⁵

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