Abstract
Purple yam (Dioscorea alata L.) is a widely distributed tropical and subtropical food source, which is characterized by its color and viscosity. It contains stable acylated anthocyanins, which are used as naturally sourced colorants. We investigated the isolation of new acylated anthocyanins in purple yam using molecular networking analysis. Regardless of the degrees of acylation, all anthocyanins found in purple yam were clustered to the same network. The cluster of anthocyanins showed that purple yam contained other minor anthocyanins. We found a new minor acylated anthocyanin named alatanin H. Its structure was determined via spectroscopic analysis, including NMR and MS.
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