Common Mallow contains the Anthocyanins
Malvin (a diglyoside) and
Malvone A which is a Phytoalexin. Both Anthocyanins and NaphthoQuinones are coloured and many Mallow species are still used in dye production.
Malvone A is a sesquiterpene
naphthoquinone, is a
phytoaexin and in Mallow species is increased when Mallow is infected by the fungus Verticillium dahlia. The Malvone A has anti-fungal properties against this fungus.
MalonylMalvin are Anthocyanins which colour the flowers. Malvin has a;
anthocyanidin moiety (shown in cyan) bound to two glucose units (shown in red), the anthocyanidin in this instance being Malvidin. In the presence of Hydrogen Peroxide H2O2 (a compound that can be produced in plants) Malvin will oxidise to
Malvone A (shown above). Malvin is not only found in some Mallows, but also occurs in
Black Current, Cranberry,
Pear and several other plants, as an example.
MalonylMalvin is Malvin with a Malonyl group (shown in green) attached, which both adds extra stability to the molecule whilst at the same time changing its resonance frequency (and hence its colour absorption - which inversely affect the colours it reflects). Your Author can find no information on the actual colour of Malvin or MalonylMalvin, but a good guess would be purple or some shade of red. But in the case of Anthocyanins, the colour also depends upon what the value of the pH is around the molecule; the colour of anthocyanins varies depending upon acidity or alkalinity.