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<p>Purple tea, produced from harvestable shoots of <i>Camellia sinensis</i>, which is a specialty tea, has shown a growing interest in the consumer market and is slowly gaining recognition in many countries. The objective of the study was to evaluate the potential of tea genetic resources from Sri Lanka for the production of purple tea for the first time. Tea anthocyanins, including pelargonidin, delphinidin, malvidin, and cyanidin, were quantified using high-performance liquid chromatography(HPLC) following acid hydrolysis. The quantification of anthocyanidins was carried out in fresh tea leaves and in purple tea of the five tea cultivars. The results revealed that delphinidin and cyanidin were detected in all five tea cultivars, and malvidin was not detected in any of the five tea cultivars; however, pelargonidin was detected only in TRI 26 and TRI 2043 tea cultivars. The highest anthocyanidin content, which was 0.847&#xa0;mg/g, was recorded in the fresh tea leaves of the TRI 5006 tea cultivar, and the lowest anthocyanidin concentration was detected in the fresh tea leaves of the TRI 3055 tea cultivar, which was 0.044&#xa0;mg/g. Malvidin was not detected in the tested tea cultivars; further research on additional tea cultivars is required to confirm this. In addition, the contents of caffeine, gallic acid, catechins, and total polyphenols were also determined. According to the results, TRI 5006, TRI 26, and TRI 2043 tea cultivars could be utilized as potential tea cultivars for purple tea production in consideration of their higher anthocyanidin content and polyphenolic profiles.</p>

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Evaluation of the anthocyanin content in Sri Lankan tea cultivars

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年6月4日

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  • Pradeepthi Basnayake,
  • K. G. Nelum P. Piyasena,
  • A. M. Tissa Amarakoon,
  • M. A. B. Ranatunga

摘要

Purple tea, produced from harvestable shoots of Camellia sinensis, which is a specialty tea, has shown a growing interest in the consumer market and is slowly gaining recognition in many countries. The objective of the study was to evaluate the potential of tea genetic resources from Sri Lanka for the production of purple tea for the first time. Tea anthocyanins, including pelargonidin, delphinidin, malvidin, and cyanidin, were quantified using high-performance liquid chromatography(HPLC) following acid hydrolysis. The quantification of anthocyanidins was carried out in fresh tea leaves and in purple tea of the five tea cultivars. The results revealed that delphinidin and cyanidin were detected in all five tea cultivars, and malvidin was not detected in any of the five tea cultivars; however, pelargonidin was detected only in TRI 26 and TRI 2043 tea cultivars. The highest anthocyanidin content, which was 0.847 mg/g, was recorded in the fresh tea leaves of the TRI 5006 tea cultivar, and the lowest anthocyanidin concentration was detected in the fresh tea leaves of the TRI 3055 tea cultivar, which was 0.044 mg/g. Malvidin was not detected in the tested tea cultivars; further research on additional tea cultivars is required to confirm this. In addition, the contents of caffeine, gallic acid, catechins, and total polyphenols were also determined. According to the results, TRI 5006, TRI 26, and TRI 2043 tea cultivars could be utilized as potential tea cultivars for purple tea production in consideration of their higher anthocyanidin content and polyphenolic profiles.