Details of Natural Product (NP)

General Information of Natural Product (ID: NP1002)
  Natural Product Name
Picrocrocin
  Synonyms
Picrocrocin; 138-55-6; Picrocrocine; UNII-ON5B022511; saffron-bitter; (R)-4-(beta-D-Glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde; ON5B022511; (1R)-4-formyl-3,5,5-trimethylcyclohex-3-en-1-yl beta-D-glucopyranoside; (R)-2,6,6-trimethyl-4-(((2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)cyclohex-1-ene-1-carbaldehyde; 4-(beta-D-Glucopyranosyloxy)-2,6,6-trimethyl-1-cyclohexene-1-carboxaldehyde; Saffronbitter; Safranbitter; SCHEMBL22180; CHEBI:53168; DTXSID40160450; HY-N4114; ZINC5766380; 1-Cyclohexene-1-carboxaldehyde, 4-(beta-D-glucopyranosyloxy)-2,6,6-trimethyl-, (4R)-; 1-Cyclohexene-1-carboxaldehyde,4-(b-D-glucopyranosyloxy)-2,6,6-trimethyl-,(4R)-; (4R)-2,6,6-trimethyl-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxycyclohexene-1-carbaldehyde; AC-34396; AS-79122; CS-0032123; C17055; Q289866; 1-Cyclohexene-1-carboxaldehyde, 4-(beta-D-glucopyranosyloxy)-2,6,6-trimethyl-, (R)-; 1-Cyclohexene-1-carboxaldehyde, 4-(ss-D-glucopyranosyloxy)-2,6,6-trimethyl-, (4R)-; (4R)-2,6,6-Trimethyl-4-[(2R,4S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxycyclohexene-1-carbaldehyde
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  Formula C16H26O7
  Weight 330.37
  Structure Could Not Find 2D Structure
3D Structure Download 2D Structure Download
  InChI InChI=1S/C16H26O7/c1-8-4-9(5-16(2,3)10(8)6-17)22-15-14(21)13(20)12(19)11(7-18)23-15/h6,9,11-15,18-21H,4-5,7H2,1-3H3/t9-,11-,12-,13+,14-,15-/m1/s1
  InChI Key WMHJCSAICLADIN-WYWSWGBSSA-N
  Isomeric SMILES CC1=C(C(C[C@@H](C1)O[C@H]2[C@@H]([C@H]([C@@H]([C@H](O2)CO)O)O)O)(C)C)C=O
  Canonical SMILES CC1=C(C(CC(C1)OC2C(C(C(C(O2)CO)O)O)O)(C)C)C=O
  External Links PubChem ID 130796
CAS ID 138-55-6

 The Content Variation of Natural Product Induced by Different Factor(s)
      Species Name: Crocus sativus L.
  Factor Name: Locality Variation; Plant Pathogen Infection [1]
              Species Info Factor Info
               Experiment Detail
Several surveys were carried out during the growing seasons 2014-2016 in major C. sativus cultivation areas of Iran with different environmental conditions, including Tehran, Fars, Isfahan, Kerman, and Razavi Khorasan provinces. C. sativus corms were randomly collected and tested for virus infections and planted in an experimental field located in the University of Tehran, Karaj, Iran.Based on the serological results, 44 saffron samples testing positive for the presence of potyviruses and 16 saffron samples that were free of viruses were selected for further analysis.Stigma tissues of SaLV-infected and uninfected samples were snap frozen in liquid nitrogen and dried using Zirbus VaCo 5 Laboratory Freeze Dryer (ZIRBUS technology GmbH, Bad Grund/Harz, Germany) under pressure of 0.02 mbar for 48 h and were kept in -80℃.
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               Factor Function
Saffron plants grown at various conditions (considering altitude, temperature, and precipitation/rainfall) and in presence/absence of virus infections; we found that edaphoclimatic and cultivation conditions significantly determine the quality of the spice and the presence of virus modifies the content of its metabolites.
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               Factor Part Location NP Content
 
(Locality: Isfahan province, Iran) + (Positive of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 149.91 ± 91.82 mg/g
 
(Locality: Isfahan province, Iran) + (Negative of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 151.96 ± 26.56 mg/g
 
(Locality: Razavi Khorasan province, Iran) + (Positive of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 109.68 ± 70.19 mg/g
 
(Locality: Razavi Khorasan province, Iran) + (Negative of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 171.68 ± 1 3.54 mg/g
 
(Locality: Tehran province, Iran) + (Positive of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 138.08 ± 3 8.24 mg/g
 
(Locality: Tehran province, Iran) + (Negative of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 115.43 ± 58.93 mg/g
 
(Locality: Fars province, Iran) + (Positive of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 95.02 ± 28.44 mg/g
 
(Locality: Fars province, Iran) + (Negative of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 32.98 ± 5.36 mg/g
 
(Locality: Kerman province, Iran) + (Positive of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 51.86 ± 9.58 mg/g
 
(Locality: Kerman province, Iran) + (Negative of Saffron latent virus infection)
 Stigma tissues Karaj, Iran
NP Content: 94.19 ± 47.15 mg/g
References
1 The effects of geographical origin and virus infection on the saffron (Crocus sativus L.) quality