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Skeletal formula
Ball-and-stick model
CAS number 90-47-1 YesY
PubChem 7020
ChemSpider 6753 YesY
ChEBI CHEBI:37647 YesY
Jmol-3D images Image 1
Molecular formula C13H8O2
Molar mass 196.19 g/mol
Appearance off-white solid
Melting point 174 °C (345 °F; 447 K)
Boiling point 351 °C (664 °F; 624 K)
Solubility in water sl. sol. in hot water
R-phrases R36/37/38
S-phrases S26 S371
Related compounds
Related compounds xanthene
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
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Infobox references

Xanthone is an organic compound with the molecular formula C13H8O2. It can be prepared by the heating of phenyl salicylate.2 In 1939, xanthone was introduced as an insecticide and it currently finds uses as ovicide for codling moth eggs and as a larvicide.3 Xanthone is also used in the preparation of xanthydrol, which is used in the determination of urea levels in the blood.

Xanthone derivatives

The chemical structure of xanthone forms the central core of a variety of naturally occurring organic compounds, such as mangostin, which are sometimes collectively referred to as xanthones or xanthonoids.4 Over 200 xanthones have been identified. Xanthones are natural constituents of plants in the families Bonnetiaceae and Clusiaceae and are found in some species in the family Podostemaceae.5 Many of these xanthones are found in the pericarp of the mangosteen fruit (Garcinia mangostana), which can be found in the region of Southeast Asia.

See also


  1. ^ MSDS from AlphaAesar
  2. ^ Organic Syntheses, Coll. Vol. 1, p.552 (1941) - preparation of xanthone
  3. ^ Steiner, L. F. and S. A. Summerland. 1943. Xanthone as an ovicide and larvicide for the codling moth. Journal of economic entomology 36, 435-439.
  4. ^ PubMed.gov - journal articles on xanthones
  5. ^ *Angiosperm Phylogeny Group (2003). An update of the Angiosperm Phylogeny Group classification for the orders and families of flowering plants: APG II. Botanical Journal of the Linnean Society 141: 399-436 (Available online: Abstract | Full text (HTML) | Full text (PDF))

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