Major anthocyanin from ripe berries of Cleistocalyx nervosum var. paniala

ABSTRACT

Cleistocalyx nervosum var. paniala (known as Ma kiang) is found growing in scatter locations in some villages of the northern provinces of Thailand. The rich purplish red color of Ma kiang is characterized by an anthocyanin profile. It is now popular for functional health food, cosmetic ingredients and health drinks. The aim of this study was to identify the anthocyanins from its ripe berries. The ethanolic extract was pre-purified by vacuum liquid chromatography and subjected to high performance liquid chromatography (HPLC) system to give a purified compound. The structure elucidation of the compound was performed by spectroscopic (UV-Vis, ¹H NMR and MS) method. This purified compound was confirmed the identity to the authentic standard cyanidin 3-glucoside. The result found that major anthocyanin from ripe berries of C. nervosum var. paniala was cyaniding 3-glucoside. This is the first report of discovery of this ingredient, the most active antioxidant anthocyanin. This data demonstrated its usefulness for identification, content and assessment for quality evaluation of ripe berries of C. nervosum var. paniala products.