~ 1616 ~ Journal of Pharmacognosy and Phytochemistry 2018; 7(5): 1616-1620 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2018; 7(5): 1616-1620 Received: 13-07-2018 Accepted: 15-08-2018 Manjula GS Ph. D scholar, College of Horticulture, Bengaluru, Karnataka, India Krishna HC Assistant professor, College of Horticulture, Bengaluru, Karnataka, India Karan M Assistant Horticulture Officer, Governament of Karnataka, India Chirag Reddy M Agronomist- coffee, Louis Dreyfus Company, Bengaluru Karnataka, India Sadananda GK Assistant professor, College of Horticulture, Bengaluru, Karnataka, India Correspondence Manjula GS Ph. D scholar, College of Horticulture, Bengaluru, Karnataka, India Biochemical changes in extracted anthocyanin pigment from roselle ( Hibiscus sabdariffa L.) calyces for edible colour during storage Manjula GS, Krishna HC, Karan M, Chirag Reddy M and Sadananda GK Abstract An investigation was carried out to know the biochemical changes in the extracted pigment from roselle (Hibiscus sabdariffa L.) calyces for edible colour during storage. For knowing the storage stability of extracted pigment, it was kept for 3 months in both ambient and refrigerated conditions. In storage under ambient and refrigerated condition, a decreasing trend were observed in the anthocyanin content, total phenols, water activity in the extracted pigment obtained by different methods of extraction upon storage under both conditions. At 90 days after storage at ambient and refrigerated condition, the anthocyanin content of 802.62 and 1091.92 mg 100 ml -1 and total phenols of 4.29 and 5.56 mg ml -1 , were found be highest in treatment ethanol acidified with 1.5 N HCl. The water activity was found be highest 0.91 and 0.92 in the treatment of hot water extraction during 90 DAS under both conditions respectively. An increasing trend was observed in the total soluble solids of extracted pigment obtained by different methods of extraction upon storage and it was highest 29.30 and 28.93 °B was found in treatment ethanol acidified with 1.5 N HCl under both ambient and refrigerated conditions. Overall from the present investigation, the treatment of ethanol acidified with 1.5 N HCl was found to be the best with highest anthocyanin retention and total phenols compare to all other treatments which can be used for large scale extraction of biocolour from roselle calyces. Keywords: Anthocyanin, total phenols, correlation, edible colour, roselle calyces Introduction Roselle (Hibiscus sabdariffa L.) is a multi-use plant, belongs to the family Malvaceae, widely distributed in tropical regions, especially in the Middle Eastern countries and generally considered as a medicinal plant. The calyces, also known as natal sorrel, (Anon., 1999; Mohamed et al., 2012; Plotto, 2004) [2, 12, 14] are potentially a good source of antioxidant agents such as anthocyanins and ascorbic acid. Roselle calyx is a rich source of dietary fiber, vitamins, minerals and bioactive compounds such as organic acids, phytosterols and polyphenols. Anthocyanins derived from two greek words anthos and kyanose which means flower and blue, respectively, are the largest group of water-soluble pigments in the plant kingdom and belong to the family of compounds known as flavonoids which are part of an even larger group of compounds known as polyphenols. These are found in the vacuoles of different plant cells in the form of glycosides. There are about 400 known anthocyanic glycosides (Mazza and Miniati, 1993) [10] . The most common aglycones of anthocyanins are pelargonidin, delphinidin, cyanidin, peonidin, petunidin and malvidin. Anthocyanins, the colouring pigments are considered secondary metabolite and as well as a food additive (INS163). Anthocyanins are responsible for the red, purple and blue hues in fruits, vegetables, flowers and grains. They also play important roles such as attractants for insect pollinators and helps inseed dispersal and are widely distributed in thehuman diet. The estimated daily intake has been found tobe 12.5 mg in the United States, because this natural pigments are used quite safely in food; create more attractive colours for food products among the natural food colours. Optimizing health and performance through the diet is believed to be one of the largest and most lucrative markets in the US, and throughout the world (Giusti and Wrolstad, 2003) [6] . Therefore, they can beincorporated as a functional food ingredient into our diet. Therefore, finding the most efficient extraction and separation method, as well as the full characterization of obtained bioactive compounds from natural matrices are a major challenge for researchers in the food, pharmaceutical, and cosmetic industry. The extraction efficiency of bioactive components from plant materials is affected by different factors, such as the extraction techniques, solvents, time, temperature, solvent-to-plant material ratio and many others. However, a suitable extracting method and solvent are crucial for ensuring an efficient extraction of the targeted nutraceuticals from plant material (Goli et al., 2005) [7] . Theoretically, the optimal extraction method should be simple, safe, reproducible, inexpensive and suitable for industrial application.