Anthocyanin from butterfly pea flowers (Clitoria ternatea) by ultrasonic-assisted extraction

Syafaatullah, Achmad Qodim; Amira, Arie; Hidayati, Sonya; Mahfud, Mahfud

doi:10.1063/5.0005289

Cited by 21 publications

(12 citation statements)

References 10 publications

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“…also demonstrated that ultrasound-assisted extraction has the advantage of recovering anthocyanins from Hibiscus sabdariffa calyces Yuniati et al (2021). found that ultrasound at a frequency of 24 kHz lasting 5 min showed a rich source of anthocyanins, however, the use of high temperatures and longer extractions could damage the pigments in cells.Similar studies also observed that ultrasonic-assisted extraction was more effective for extraction of anthocyanins from butterfly pea than conventional extraction(Syafaa' tullah et al, 2020). Anothernew extraction technique introduced by Amor and Allaf (2009) was thermo-mechanical transient controlled voltage drop (DIC) method to enhance the solvent extraction and improve process capability.…”

mentioning

confidence: 72%

“…Some researchers recommend storing dried plant materials in dryers or plastic or glass jars to preserve silicone crystals. Flowers dried with silicone may sometimes reabsorb and wither, so it is recommended to store the flowers in a closed container to prevent water from entering (Syafaa' tullah et al, 2020). Smith (1993) suggested storing sand‐dried flowers in a sturdy cardboard box to prevent petals from breaking.…”

Section: Storage Methods For Extending the Shelf Life Of Flowersmentioning

confidence: 99%

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Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Barani

Zhang

Mujumdar

et al. 2022

Food Processing Preservation

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In recent years, a new trend in the food industry is the use of flowers in food production. Although currently consumed on a relatively small scale around the world, edible flowers have been a source of nutritional diets since ancient times due to their aesthetic appeal and desirable aroma. The importance of color acceptability and the need to meet and attract more consumers to market have led to the development of new pigments for industrial products. The stability of anthocyanin is influenced by a number of factors such as pH, temperature, oxygen as well as the presence of co‐pigments and metallic ions. It can also easily degraded by oxidase. Several preservation methods can improve the stability of anthocyanin, phytochemicals, nutrients and other functional properties of edible flowers. This article comprehensively reviewed the recently developed processing and preservation technologies for color retention, anthocyanin degradation, and anthocyanin‐related enzyme inactivation as well as various methodologies for the extraction of anthocyanins from edible flowers. It should be noted that not all flowers are safe to consume due to potential presence of natural toxins. Practical applications The synergistic effect of novel treatments could maintain anthocyanins degradation, color, nutrients, and bioactive compounds as well as the novel extraction techniques were also expressed to extract the anthocyanins of edible flowers. The anthocyanins pigments have been traditionally used as a natural colorant nowadays. Besides being used as natural colorants, some of the anthocyanin‐rich flowers and fruits have been used as medicine to treat various diseases.

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mentioning

confidence: 72%

Section: Storage Methods For Extending the Shelf Life Of Flowersmentioning

confidence: 99%

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Barani

Zhang

Mujumdar

et al. 2022

Food Processing Preservation

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“…Butterfly pea extract has a characteristic purplish blue color and contains anthocyanin pigments [24]. Anthocyanins absorb visible light in the wavelength range from 480 to 580 nm [25][26]. Anthocyanins contain carbonyl and hydroxyl groups bound to the surface of the TiO2 semiconductor layer, which helps the conduction band stimulate and transfer electrons [24].…”

Section: Spectrophotometer Uv-vis Analysismentioning

confidence: 99%

Optimization of Polysulfone/Polyethylene Glycol (PSf/PEG) Casted Solution Composition as a Membrane Electrolyte in a Dye-Sensitized Solar Cell (DSSC)

Cahyani,

Kusumawati

2024

J. Pijar.MIPA

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Stability is the main challenge in developing electrical energy made from sunlight, namely Dye-Sensitized Solar Cell (DSSC). The DSSC system comprises a photoanode, electrolyte, comparison electrode, and dye sensitizer with a photoelectrochemical working principle. Dye sensitizer and electrolyte are the main components that determine the stability of DSSC, with problems such as solvent evaporation leakage in liquid electrolytes and dye desorption. In overcoming these problems, the polymer electrolyte of Polysulfone/Polyethylene Glycol (PSf/PEG) is a solution to the problem by increasing the mobility of I-/I3- ions in the electrolyte. Polymer composition and porogen (pore formers) affect the ionic conductivity, which impacts the electron flow of the DSSC system. Therefore, this study optimized the composition of PSf/PEG polymer electrolyte, namely 18/0, 17/1, 16/2, 15/3, 14/4, and 13/5. This research was carried out using quantitative methods with data processed in a quantitative descriptive manner to determine the performance of DSSC based on PSf/PEG membrane electrolyte. The wavelength absorption of the dye was characterized using a Spectrophotometer UV-Vis instrument, and the specific wavelength was obtained at 573 nm, which indicates anthocyanin absorption. Electrochemical characterization of the dye using voltammetry yielded a resulting energy bandgap value of 0.5132 eV with the touch plot method. Testing the performance and stability of DSSC, voltage, and current measurements were carried out using a multimeter, and fill factor and efficiency calculations were carried out. The performance of DSSC with liquid electrolytes was 1.66%, while that of DSSC with membrane electrolytes of the best composition (16/2) was 1.38% at 0 hours. In addition, the performance test was carried out at 72 hours of exposure time, resulting in an efficiency of 0.77%, while the DSSC with the best composition of membrane electrolyte (16/2) was 1.11%. This shows a decrease in the efficiency of DSSC with liquid electrolytes by 53.43%, while the membrane electrolyte efficiency of DSSC is 19.33-20.17%.

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“…Proses ekstraksi menggunakan bahan bubuk bunga telang kering sebanyak 5 gram diekstraksi dengan metode ekstraksi berbantu ultrasonik menggunakan pelarut akuades dengan penambahan konsentrasi asam asetat 0,05 %, serta perbandingan bahan dan pelarut sebesar 0,02 (b/v) atau setara dengan bahan bubuk bunga telang kering sebesar 5 gram dan 250 mL pelarut (Syafa'atullah et al, 2020). Campuran bubuk bunga telang kering dan pelarut dilakukan proses ekstraksi secara ultrasonik dengan waktu ekstraksi 90 menit, dengan nilai amplitudo sebesar 65 %.…”

Section: Ekstraksi Bunga Telangunclassified

Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda

Unawahi

Widyasanti

Rahimah

2022

AGROINTEK: Jurnal Teknologi Industri Pertanian

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Soft drinks are carbonated drinks that are popular among people because providing a refreshing taste when consumed. Attractive colors in soft drinks are the main attraction for consumers. Anthocyanin compounds from telang flowers are one of the natural colors that have no negative effects on the body. The application of anthocyanin compounds in soft drinks that have an acidic pH can also maintain the stability of the anthocyanins of telang flowers. This research was conducted to investigate the potential use of telang flower extract as a natural colorant in soft drinks. The extraction method used was an ultrasonic-assisted extraction method using distilled water with the addition of 0.05 % acetic acid. Extraction conditions was performed with a ratio of 0.02 (w/v); extraction time 90 minutes; and 65 % amplitude. The results of the study showed that the telang flower extract has the potential as a natural colorant in soft drinks. The addition of telang flower extract to colorless soft drinks could produce a more attractive color, namely blue-purple, with a lightness of L* 16.42; redness color intensity a* 25.77; yellowness color intensity b* -41.59; chroma 48.93; and the pH value 4.8, respectively. At refrigerator temperature storage (4-5 °C), the optimal beverage storage technique indicates a color change that was close to stable.

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Anthocyanin from butterfly pea flowers (Clitoria ternatea) by ultrasonic-assisted extraction

Cited by 21 publications

References 10 publications

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Preservation of color and nutrients in anthocyanin‐rich edible flowers: Progress of new extraction and processing techniques

Optimization of Polysulfone/Polyethylene Glycol (PSf/PEG) Casted Solution Composition as a Membrane Electrolyte in a Dye-Sensitized Solar Cell (DSSC)

Pemanfaatan ekstrak bunga telang (Clitoria ternatea Linn) sebagai pewarna alami pada minuman bersoda

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