Identification of Aqueous Extract of Red
Amaranth Leaves by HPLC and LC-MS
Arjuma Sultana and Uma Ghosh
Abstract The demand for natural antioxidants in the upcoming years is set to rise
exponentially due to increasing consumer awareness of harmful effects of synthetic
antioxidants on human health. Fruits and vegetables are rich sources of bioactive
compounds having antioxidant property. The natural dietary antioxidants of fruits
and vegetables promote health effect. Various flavonoids and phenolic acids present
in fruits and vegetables are responsible for prevention of several chronic diseases
including cardiovascular disease, inflammation, and cancers due to their antioxidant
properties. Red amaranth looks wonderful with purple or fully red in color. It is
a good source of nutrients with high-quality proteins, vitamins, minerals, fibers,
and bioactive compounds such as phenolics and pigments. Red amaranth leaves are
the rich source of polyphenol and antioxidant. They are also helpful to increase
the awareness of consumers in regards to the benefit of phyto-chemical. Solvent
extraction is one of the most common conventional methods for extraction of color
from leafy vegetables. The aim of the present study was to apply the conventional
aqueous extraction procedure in extracting the color of red amaranth leaves. The
aqueous extract was analyzed by high-performance liquid chromatography (HPLC)
and liquid chromatography-mass spectrometry (LC-MS) for identification of the
pigment. The result reveals the presence of anthocyanin pigment in red amaranth
leaves.
Keywords Red amaranth leaves · Bioactive compounds · Antioxidant · HPLC ·
LC-MS
A. Sultana · U. Ghosh (B)
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata
700032, India
e-mail: ughoshftbe@yahoo.co.in
A. Sultana
e-mail: asultana16ftbe@gmail.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_17
167
Amaranth Leaves by HPLC and LC-MS
Arjuma Sultana and Uma Ghosh
Abstract The demand for natural antioxidants in the upcoming years is set to rise
exponentially due to increasing consumer awareness of harmful effects of synthetic
antioxidants on human health. Fruits and vegetables are rich sources of bioactive
compounds having antioxidant property. The natural dietary antioxidants of fruits
and vegetables promote health effect. Various flavonoids and phenolic acids present
in fruits and vegetables are responsible for prevention of several chronic diseases
including cardiovascular disease, inflammation, and cancers due to their antioxidant
properties. Red amaranth looks wonderful with purple or fully red in color. It is
a good source of nutrients with high-quality proteins, vitamins, minerals, fibers,
and bioactive compounds such as phenolics and pigments. Red amaranth leaves are
the rich source of polyphenol and antioxidant. They are also helpful to increase
the awareness of consumers in regards to the benefit of phyto-chemical. Solvent
extraction is one of the most common conventional methods for extraction of color
from leafy vegetables. The aim of the present study was to apply the conventional
aqueous extraction procedure in extracting the color of red amaranth leaves. The
aqueous extract was analyzed by high-performance liquid chromatography (HPLC)
and liquid chromatography-mass spectrometry (LC-MS) for identification of the
pigment. The result reveals the presence of anthocyanin pigment in red amaranth
leaves.
Keywords Red amaranth leaves · Bioactive compounds · Antioxidant · HPLC ·
LC-MS
A. Sultana · U. Ghosh (B)
Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata
700032, India
e-mail: ughoshftbe@yahoo.co.in
A. Sultana
e-mail: asultana16ftbe@gmail.com
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_17
167