A Comparative Analysis of Clitoria ternatea Linn. (Butterfly Pea) Flower Extract as Natural Liquid pH Indicator and Natural pH Paper

L, Nur Faezah Syahirah; My, Muhammad Umar Lutfi; Atika, Ayu Permatasari; R, Muhammad Hafiz; Oa, Muhammad Zulhelmi; O, Mohd Ariff Adzhan; Py, Khor

doi:10.3329/dujps.v17i1.37125

Cited by 16 publications

(11 citation statements)

References 2 publications

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“…In neutral pH, anthocyanins produce blueish purple, whereas it gives red extract in an acid condition. According to Syahirah et al (2018), an increase of H + ion in an acid condition causes the reduction of the ketone group in the quinone ring producing hydroxyl group. It forms a flavylium cation that gives red color (Fig.…”

Section: Extraction Of Anthocyanins From Butterfly Pea Flowermentioning

confidence: 99%

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Effect of various factors on anthocyanins extraction from butterfly pea flower (Clitoria ternatea L.)

Aditiyarini

Iswuryani²

2021

Nova Biotechnol. Chim.

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An antioxidant compound is the main compound that is used to prevent cell damage from free radicals. These unstable molecules can be produced in the environmental condition such as pollution or lifestyle. One of the antioxidant molecules are anthocyanins, which can be found in the butterfly pea flower. This compound could be obtained from the extraction process. However, extraction conditions such as sample/solvent ratio, extraction time, and pH are the main factors in maximizing the yield. In this research, various factors on anthocyanins and phenolic content in butterfly pea extract were studied to get the optimum extraction condition. Extraction of the butterfly pea flower was done using the agitation method with heating and water solvent at 60 °C and various parameters. The sample was a dried butterfly pea flower. Various factors in extraction were: sample/solvent ratio, 1 : 20 and 1 : 50 (g.mL-1), extraction time of 90 and 150 min, and pH 1.0 and 7.0. Yield is calculated by comparing the extract weight before and after drying. Total anthocyanins content and total phenolic content are determined spectrophotometrically. Based on the results, the extraction of anthocyanins was affected by the stability of structures at different pH values. The highest total anthocyanins content was 1,206.77 mg.L-1 at sample/solvent ratio 1 : 20, 90 min and pH 1.0 conditions. Then, the maximum total phenolic content was 94.04 GAE mg.mg-1 sample at the sample/solvent ratio 1 : 50, 90 min and pH 7.0.

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Section: Extraction Of Anthocyanins From Butterfly Pea Flowermentioning

confidence: 99%

“…1. Changing structures of anthocyanins in different pH condition(Wahyuningsih et al 2017;Syahirah et al 2018).…”

mentioning

confidence: 99%

Effect of various factors on anthocyanins extraction from butterfly pea flower (Clitoria ternatea L.)

Aditiyarini

Iswuryani²

2021

Nova Biotechnol. Chim.

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“…Since Clitoria Ternatea L. petal containing anthocyanins, it could be used to develop a pH indicator described by Syahirah L et al [15] . For liquid pH indicator, two to three drops of the water extract of Clitoria Ternatea L. were added to pH 1 to 13 solutions.…”

Section: Determination Of Ph Sensitivitymentioning

confidence: 99%

Optimization of anthocyanins extraction from Clitoria Ternatea L. petals

2020

jcbsc

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In this study, the effects of various factors on anthocyanins extracted from Clitoria Ternatea L. petals were determined. As a result, the highest proportion of anthocyanin, 1.21 mg/g FW, was obtained when extracting Clitoria Ternatea L. petals with 100% methanol, with the solvent/sample ratio of 10ml/g at 37 o C for an hour, the extract with 100% ethanol had the second highest anthocyanin content. These extracts contained phenolic compounds ranging from 24.7x10 3 ±8.55x10 2 µg GAE/g FW to 18.8x10 3 ±2.46x10 2 µg GAE/g FW, while the figures for their total flavonoid content were between 18.8±0.149 and 15.5±0.091 mg QE/g FW. The values for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity and the highest total antioxidant activity were EC50=904.2±0.327µg/ml and 2.86x10 3 ±1.01x10 1 µg AAE/g FW, respectively. It also showed that the Clitoria Ternatea L. petal extract also had potential to be developed into a pH indicator, however, further study should be carried out to obtain highly qualified one.

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“…The special properties of C. ternatea anthocyanins have drawn researchers' attention, and their stability at various pHs and temperatures has been studied [6,15,21,22]. However, the specific structures of ternatins at different pHs have not been clearly described, and most of the reported studies of storage stability are within a time range of one month.…”

Section: Introductionmentioning

confidence: 99%

Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria ternatea L.)

Jian

et al. 2021

Molecules

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Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of C. ternatea anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.

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A Comparative Analysis of Clitoria ternatea Linn. (Butterfly Pea) Flower Extract as Natural Liquid pH Indicator and Natural pH Paper

Cited by 16 publications

References 2 publications

Effect of various factors on anthocyanins extraction from butterfly pea flower (Clitoria ternatea L.)

Effect of various factors on anthocyanins extraction from butterfly pea flower (Clitoria ternatea L.)

Optimization of anthocyanins extraction from Clitoria Ternatea L. petals

Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria ternatea L.)

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