Thermal Degradation of Anthocyanins in Butterfly Pea (&lt;i&gt;Clitoria ternatea&lt;/i&gt; L.) Flower Extract at pH 7

Marpaung, Abdullah Muzi; Andarwulan, Nuri; Hariyadi, Purwiyatno; Faridah, Didah Nur

doi:10.12691/ajfst-5-5-5

Cited by 10 publications

(5 citation statements)

References 22 publications

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“…In short, the anthocyanin of butterfly pea flower extract at pH 4.5 was more stable at 50°C than at 30°C. A similar result had also been reported by a previous study (Marpaung et al, 2017a). The study showed that the anthocyanin in butterfly pea flower extract at pH 7 was less stable at 30°C than at 45°C.…”

Section: Total Anthocyaninsupporting

confidence: 91%

UV-visible light spectra of Clitoria ternatea L. flower extract during aqueous extraction and storage

Marpaung,

Paramaputri

2023

IFRJ

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Spectrophotometry is a widespread method to observe anthocyanin content, colour quality, and chemical change of an anthocyanin-source extract. The spectrogram may vary due to the extraction method, and may also change over time. The present work studied the spectrophotometric varieties of butterfly pea flower (Clitoria ternatea L.) extract using the cell wall disruption method (mortar-pestle: MP; freezing-thawing: FT; 6 min steam blanching: SB; and 6 min hot water blanching: WB) and aqueous extraction temperature (30, 45, and 60°C) for 210 min. The absorbance was monitored every 30 min. The UV-vis light absorbance shift of the extract during storage at 30°C (E30) and 50°C (E50) was also evaluated. Both SB and WB resulted in extracts with a similar spectrogram and effectively suppressed the brown colour development (browning index: 0.27 ± 0.02 and 0.3 ± 0.01, respectively). The cell wall disruption method did not affect the total anthocyanin. Therefore, the blanching process before extraction was appropriate. The most effective extraction parameter yielding the highest anthocyanin and phenolic substances were 60°C for 30 min. The E50 and E30 performed differently during storage. They showed different colour degradation patterns. For the bathochromic shift, the absorbance increased at 265 nm (phenolic substances), and that at 310 nm (acyl groups) occurred in E50. These three unique characteristics might indicate the event of intermolecular co-pigmentation between or among anthocyanin molecules that led to higher anthocyanin stability at 50°C (t0.5 24.78 days) than at 30°C (t0.5 14.28 days).

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Section: Total Anthocyaninsupporting

confidence: 91%

UV-visible light spectra of Clitoria ternatea L. flower extract during aqueous extraction and storage

Marpaung,

Paramaputri

2023

IFRJ

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“…Meanwhile, the respective half-life was 27.99, 16.53, and 9.81 days. This anthocyanin stability was comparable to the spray dried, vacuum dried, and freeze dried butterfly pea flower extract powder [8,9] and much more higher than butterfly pea flower extract at pH 7 [16].…”

Section: Stability Testingmentioning

confidence: 64%

The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

Marpaung

Lee

Kartawiria

2020

IFSTJ

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Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours. The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained. Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar

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“…CI calculated following the method that specifically developed for butterfly pea flower extract [11] with modification (Equation 1). CI = (Aλmax-A700) + (Aλpeak-A700) + (Aλshoulder-A700) (1) Note: Aλmax is the absorbance at λmax, Aλpeak is the absorbance at λpeak, Aλshoulder is the absorbance at λshoulder.…”

Section: Evaluation Of Color Qualitymentioning

confidence: 99%

“…It is an indirect method for monitoring the anthocyanin degradation (Equation 3). BI = (A420 -A700) / (Aλmax -A700) [11] (3) Note: A420 is the absorbance at 420 nm.…”

Section: Evaluation Of Color Qualitymentioning

confidence: 99%

The Study of Several Applicable Treatments for Serving Butterfly Pea Flower Drinks

Sofyan¹,

Permana²,

Marpaung³

2022

Advances in Biological Sciences Research

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A wide range of serving methods of butterfly pea flower drinks are available in practice. Three typical variables in the serving method are studied in this research. They are pre-treatment of the petal before extraction (fresh, refrigerated for two days, dried at 45ºC for 48 hours), the method of extraction (brew in hot water 100ºC, brew in hot water 75ºC, boil in water) and the addition of lime juice (no lime, 3.5 g lime added before extraction, 3.5 g lime added after extraction). The volume of water is 125 ml, the weight of the butterfly pea flower is 0.1885 g dry basis, and the time of extraction is 15 minutes. Design Expert® software is applied to analyze the dependent variables or responses (color intensity, violet index, browning index, total anthocyanin, and antioxidant activity) of the drinks. In general, a linear model with interactions of two variables is the fittest model to describe the effect of the three variables to the responses. The addition of lime is the main variable to affect the violet index and antioxidant activity. The method of extraction is the main factor affecting the color intensity and total anthocyanin. In addition, fresh petals result in better quality of butterfly pea drinks than refrigerated and dried petals. The best set of variables to yield the highest antioxidant activity, relatively high anthocyanin content, and relatively high color quality of the drinks is the fresh petal, boil in water, and lime added before extraction. The 95% predicted intervals of total anthocyanin and antioxidant activity of the drinks are 8.26 to 9.77 mg/g petal on a dry basis and 70.33 to 82.49% inhibition, respectively. Meanwhile, the color of the drinks is deep purple (color intensity 2.73 to 3.55, violet index 0.75 -1.33) with relatively low browning index (0.17 to 0.49).

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Thermal Degradation of Anthocyanins in Butterfly Pea (<i>Clitoria ternatea</i> L.) Flower Extract at pH 7

Cited by 10 publications

References 22 publications

UV-visible light spectra of Clitoria ternatea L. flower extract during aqueous extraction and storage

UV-visible light spectra of Clitoria ternatea L. flower extract during aqueous extraction and storage

The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

The Study of Several Applicable Treatments for Serving Butterfly Pea Flower Drinks

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