HRLC-ESI-MS BASED SEPARATION AND IDENTIFICATION OF ANTHOCYANINS EXTRACTED FROM POPULAR WILD EDIBLE FRUIT OF HIMALAYA: MYRICA ESCULENTA (HIMALAYAN BAYBERRY)

Abstract

The four anthocyanins derivative in the fruit of Myrica esculenta were identified. The separation and identification of
anthocyanins extracted from Myrica esculenta (Himalayan Bayberry) based on advanced analytical instrumentation
technique High Resolution Liquid Chromatography Electrospray Ionization Mass Spectrometry (HRLC-ESI-MS).
Anthocyanins were identified by correlating their retention time, mass, molecular formula, and mass per charge ratio
(m/z) with published data. We extract and identify four major anthocyanins derivative of Malvidin, Cyanidin, and
Delphinidin from Myrica esculenta fruit (MEF) and Relative concentrations of identified anthocyanin Malvidin 3-(6''-
acetylglucoside), Cyanidin3-O-(6''-acetylglucoside), Delphinidin -3-O-arabinoside, Cyanidin-3.5-di-O-beta-D-glucoside
were found to be 0.205 ± 0.4 mg/100 g FW, 0.342 ± 0.4 mg/100 g FW, 0.421 ± 0.4 mg/100 g FW and 0.610 ± 0.4
mg/100 g FW, respectively. The total monomeric anthocyanin content (TMAC) was found to be 1.58 ± 0.4 mg/100 g
FW (fruit weight). These anthocyanin derivatives were identified first time in this Myrica esculenta fruit