Anthocyanin

Anthocyanins are present in dark colored potatoes. But white/cream fleshed potatoes also contain this compound to some extent. Colored flesh potatoes, either red or purple pigmented are important due to presence of anthocyanins. Indigenous potato varieties contain varying concentrations of anthocyanins.

 Reagents

1. Ethanol

2. 0.5N HCL in 80-85% methanol

3. Anthocyanin reagent: Mix 1mL of 30% H₂O₂ with 9mL of methanolic HCL

4. Standard cyanin hydrochloride (10mg/ 100mL DW)

Extraction Procedure

• Grind 10g of tissue in 50mL of alcohol and methanolic HCL (1:1).

• Filter and collect the filtrate.

Analysis Procedure

• Take 4mL of filtrate and add 2mL of anthocyanin reagent.

• Incubate in dark for 20 min.

• Take the absorbance at 525nm against blank.

• Calculate the amount of anthocyanin present in the samples from standard curve prepared with cyanin hydrochloride.

Note: If standard is not available, then use the following o.d and concentration for calculation:

10µg of cyanin hydrochloride/mL in methanolic HCl = absorbance of 0.405 in a 1.0 cm cell at A525

Reference: Dalamu, Singh B, Barwal S, Raigond P, Sharma R, Joshi A (2015) Assessment of phytochemical diversity in Indian potato cultivars. Potato Journal 72(3):447-450.