Characterization of Anthocyanins from Red Tamarind, Tamarindus indica Var. rhodocarpa using Spectral Analysis

Author(s): Sundarraj Rampriya and Natchiappan Senthil Kumar *

Abstract: Objective: To characterize anthocyanin from Tamarindus indica var rhodocarpa using spectral analysis for use in food colourants. Results: Nutritional parameters such as carbohydrate and protein contents were high in Red Tamarind unripen fruit extract with the values of 8.6g and 12.61g respectively. Low fat level with nil Cholesterol (BDL) is present in the extract. Other minerals and vitamins such as iron, calcium, vitamins A &C are rich in the extract. TLC separation of unripen fruit extract of red tamarind matched with the authentic anthocyanins pigments namely, cyaniding-3-glucoside, delphidin and pelargonidin. HPLC analysis also confirmed the presence of major anthocyanin pigments, cyaniding-3-glucoside, delphidin and pelargonidin. Conclusion: Anthocyanins are the important polyphenolic compounds present in Red Tamarind. The characterization of anthocyanins using TLC and HPLC analysis revealed the presence of three major anthocyanins pigments v: z., cyanidin-3-glucoside, pelargonidin, delphinidin. The red colour of the unripen fruit extracts of red tamarind is due to presence of cyaniding-3-glucoside with higher quantity of 94.21%. The pH of the extract is 2. Analysis of nutritional parameters revealed that the extract contains high level of protein and carbohydrate; rich in minerals and vitamins with low level of fat which support the daily human intake values, hence it may be considered to use as food colourant. Therefore, it is concluded that the presence of anthocyanin pigments cyaniding-3-glucoside in unripen fruit of red tamarind is responsible for red colour which is depending on the pH.

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