Effects of storage conditions on total anthocyanin content of
                    Butterfly pea flower (Clitoria ternatea L.)

Pham, Tri Nhut; Le, Xuan Tien; Nguyen, Phu Thuong Nhan; Tran, T. H.; Dao, Tan Phat; Nguyen, D. H.; Danh, Vo Thanh; Anh, Hoang Le Tuan

doi:10.1088/1757-899x/736/6/062005

Cited by 6 publications

(4 citation statements)

References 19 publications

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“…Ekstraksi merupakan cara umum yang digunakan untuk mendapatkan antosianin dari bahan baku untuk dapat diaplikasikan ke dalam produk pangan (Domínguez et al, 2020;Ekaputra & Pramitasari, 2020;Le et al, 2019). Akan tetapi, umur simpan ekstrak relatif pendek akibat degradasi antosianin akibat tingginya kadar air (Pham et al, 2020). Pengeringan merupakan salah satu metode yang dapat digunakan untuk mengurangi kadar air ekstrak.…”

Section: Pendahuluanunclassified

Karakterisasi Sifat Fisikokimia Ekstrak dan Bubuk Hasil Pengeringan Beku Antosianin Kelopak Bunga Telang (Clitoria ternatea L.)

Pramitasari

Lim

2022

Agro. Bali. Agric. J.

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Bunga telang memiliki kandungan antosianin yang dilaporkan mampu meningkatkan kapasitas antioksidan dan memberikan manfaat kesehatan Penelitian ini bertujuan untuk melakukan karakterisasi sifat fisikokimia ekstrak dan bubuk hasil pengeringan beku antosianin dari kelopak bunga telang. Penelitian diawali dengan proses ekstraksi pada kelopak bunga telang yang telah dikeringbekukan dan dibuat bubuk menggunakan tiga variasi pelarut yaitu etanol-asam sitrat 3% sebagai kontrol, air-asam sitrat 3%, dan air, serta dua variasi suhu ekstraksi yaitu 4°C dan 30°C. Hasil penelitian menunjukkan bahwa ekstraksi optimum didapatkan pada suhu 4°C. Variasi pelarut menghasilkan kadar antosianin yang tidak berbeda (P>0,05). Setelah ekstraksi dan analisis kimia, ekstrak dikeringbekukan menggunakan variasi perbandingan ekstrak:maltodekstrin (1:0,25; 1:0,5; dan 1:0,75 b/b). Kondisi pengeringan optimum didapatkan pada variasi perlakuan dengan perbandingan ekstrak:maltodekstrin 1:0,25 (b/b) yang ditandai dengan total antosianin tertinggi (0,71±0,02 mg/g) pada bubuk yang dibuat menggunakan ekstrak dengan pelarut air. Kelarutan dan viskositas pada sampel tersebut tidak berbeda (P>0,05) terhadap perlakuan lainnya. Sementara itu, Aw dan kadar air pada sampel tersebut lebih tinggi jika dibanding perlakuan lainnya, namun masih dalam rentang syarat minuman bubuk (kadar air 3-5% dan Aw<0,6). Dapat disimpulkan bahwa bubuk dari proses ekstraksi dengan air suhu 4°C dilanjutkan pengeringan beku dengan penambahan maltodekstrin (1:0,025, b/b) memiliki karakteristik fisikokimia terbaik dan sesuai syarat mutu fisik minuman bubuk.

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Section: Pendahuluanunclassified

Karakterisasi Sifat Fisikokimia Ekstrak dan Bubuk Hasil Pengeringan Beku Antosianin Kelopak Bunga Telang (Clitoria ternatea L.)

Pramitasari

Lim

2022

Agro. Bali. Agric. J.

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“…The purple color in blue pea flower is known to be anthocyanin, which is one of the antioxidants (Zakaria et al, 2018;Gras, Nemetz, Carle, & Schweiggert, 2017;Li et al, 2020). Blue pea flower contain coloring agent with high stability of anthocyanin in the refrigerated condition (Pham et al, 2020). The color degradation and declining effect of anthocyanin-based natural colorant remained constant in refrigerated storage (Anuyahong et al, 2020).…”

Section: Color Intensitymentioning

confidence: 99%

“…Besides, previous studies result that the extract of anthocyanin from blue pea flowers is more stable. The main compound in the form of delphinidin glucoside (Escher, Wen, Zhang, Rosso, & Granato, 2020b;Azima, Noriham, & Manshoor, 2017;Pham et al, 2020). The anthocyanin mixture that is responsible for the blue color of the blue bean flower is delphinidin glycosides (Chu, Wilkin, & Lemos, 2016).…”

Section: Introductionmentioning

confidence: 99%

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Sutakwa

Nadia²,

Suharman³

2021

JAC

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Blue pea flower (Clitoria ternatea L.) is known as the source of anthocyanin and has potential as a natural blue dye. The present study aimed to determine the effect of additional blue pea flower (BPFE) to yogurt from various types of milk. The study used dried blue pea flowers, extracted with water in 3:1 (g.L-1) ratio, at the extraction condition of 60 ˚C and 45 minutes. The fermentation was processed by adding BPFE to (A) liquid skim milk, (B) ultra-high temperature (UHT) milk, (C) pasteurized milk, (D) UHT milk with skim powder, and (E) pasteurized milk with skim powder. Then, the yogurt starter was added to all milk samples, evenly mixed and incubated for 24 hours at 37 ˚C. The fermentation of all five different milk to make plain yogurt also processed with same method without addition of BPFE. The antioxidant activity and color intensity of yogurt are evaluated to investigate the effect of BPFE in yogurt. The result showed that the plain yogurt without the addition of BPFE has antioxidant activity and increases with the addition of BPFE. Skim milk BPFE yogurt has the highest antioxidant activity (437.04 ppm) with the values of L*, a*, b* was 37.35; 2.02; -1.32, respectively. Antioxidant activity of the other BPFE yogurt, which was added with skim milk, also increased. The BPFE yogurt made from skim milk or added skim milk had higher antioxidant activity than the other types of milk.

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“…Butterfly-pea can be used to maintain health from several diseases caused by free radicals [35]. Related to the content of anthocyanins such as coumarins, flavonoids, tannins, and anthocyanins [7,24,35]. In addition, it contains water content, ash content, fat, protein, crude fiber, carbohydrates, and minerals [19].…”

Section: Introductionmentioning

confidence: 99%

Hygroscopicity of butterfly-pea under room temperature: Effect on sorption and physicochemical properties

Efendi¹,

Hawa²,

Wibisono³

2023

World J. Adv. Res. Rev.

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This study aimed to determine the phenomenon during sorption on the whole dried and powder butterfly pea under room temperature storage. In addition, identified thermodynamics, hygroscopicity, degree of caking, and physicochemical properties to determine the quality of dried butterfly pea. Experiments applied the static gravimetric method by saturated salt at 13-27oC. The study results found that the best model was the Peleg Model. The increase in aw affects the increase in EMC during sorption. The comparison results indicated that the EMC of whole dried butterfly pea was smaller than that of powder. The net isosteric heat and differential entropy indicate a decrease with increasing EMC. However, spreading pressure indicates an increase with increasing aw. Dried butterfly pea has a hygroscopicity characteristic in the extremely hygroscopic category, and it was again identified that the degree of caking of butterfly-pea powder. Recommendations for drying and storage are carried out until the moisture content is 21.57% kg H2O/kg butterfly-pea solid (whole); 22.45% kg H2O/kg butterfly-pea solid (powder). The whole and powder butterfly-pea storage increased in L* and ΔE attributes and decreased antioxidant activity with increasing time and temperature.

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Effects of storage conditions on total anthocyanin content of Butterfly pea flower (Clitoria ternatea L.)

Cited by 6 publications

References 19 publications

Karakterisasi Sifat Fisikokimia Ekstrak dan Bubuk Hasil Pengeringan Beku Antosianin Kelopak Bunga Telang (Clitoria ternatea L.)

Karakterisasi Sifat Fisikokimia Ekstrak dan Bubuk Hasil Pengeringan Beku Antosianin Kelopak Bunga Telang (Clitoria ternatea L.)

Addition of blue pea flower (Clitoria ternatea L.) extract increase antioxidant activity in yogurt from various types of milk

Hygroscopicity of butterfly-pea under room temperature: Effect on sorption and physicochemical properties

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