Amita Kumari, Ashu Gulati and Sushil Kumar Maurya
CSIR-Institute of Himalayan Bioresource Technology, India
Posters & Accepted Abstracts: J Chromatogr Sep Tech
Extraction of anthocyanins from purple tea shoots (Camellia sinensis) growing in Kangra valley, India was carried out using column chromatography. Characterization of anthocyanins was done by ultraperformance liquid chromatography-quadrupole-time of flight mass spectrometry. Fourteen (14) anthocyanins viz., pelargonidin-3- 5-di-glucoside, pelargonidin-3-sophoroside, pelargonidin-3- glucoside-5-glucoside, delphinidin-3-rutinoside, pelargonidin-3-rutinoside, cyanidin-3-5-O-di- glucoside, cyanidin-3-rhamnoside, pelargonidin-3-glucoside, cyanidin-3-rhamnoside, cyanidin-3-rutinoside, cyanidin-3-rutinoside-5-glucoside, delphinidin-3-glucoside, catechinpelargonidin-3-rutinoside dimer, cyanidin-3-glucoside, peonidin-3- rutinoside, peonidin-3-glucoside, peonidin-3-sophroside-5-glucoside were characterized on the basis of mass fragmentation pattern. The anthocyanins content ranged between 0.066±0.038 to 2.341±0.015% on dry weight in purple tea shoots. Catechin-rich fraction was extracted as a by-product from purple tea shoots and identified by HPLC. Intermolecular copigmentation was performed with catechin-rich extract and ascorbic acid for increasing the stability of anthocyanins. Catechin-rich extract showed higher stability of anthocyanins compared to ascorbic acid, which was investigated using UPLC-QTOF-MS. These copigmented anthocyanins can be used as a natural food colorant.