Extractive determination of bioactive flavonoids from butterfly pea (Clitoria ternatea Linn.)

Makasana, Jayanti; Dholakiya, Bharatkumar Z.; Gajbhiye, Narendra; Saravanan, R.

doi:10.1007/s11164-016-2664-y

Cited by 25 publications

(20 citation statements)

References 31 publications

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“…Both ABTS and DPPH free radical scavenging assays showed positive correlation to the TFC in butterfly pea seed extracts, especially the bromelain hydrolysates with the highest TFC exhibited the greatest free radical scavenging activities. The results are in agreement with a similar study [4], which demonstrated that flavonoids are major phytochemicals in contributing antioxidant activity due to their free radical scavenging ability, positive reducing power, and capability of donating H-atom to peroxy radical. In addition, the potency of antioxidant activity of hydrolysates is dependent on the duration of hydrolysis and the enzyme specificity.…”

Section: Antioxidant Activities Of Crude Extracts and Hydrolysatessupporting

confidence: 93%

“…The extracts from different parts of the plant have been claimed to possess numerous pharmacological activities, including antioxidant, antidiabetic, and hepatoprotective activities [3]. These health benefits of the butterfly pea are mainly attributed to the naturally-occurring phenolic compounds, which are widely distributed and ubiquitous in the plant [4,5]. Although many of these minor compounds are recognized as anti-nutrients, they provide health benefits when consumed in moderate amounts [6].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Khoo

et al. 2019

Processes

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Butterfly pea (Clitoria ternatea L.) is a traditional medicinal and edible herb, whose health-promoting benefits have been attributed to its phenolic constituents. In this study, the effects of enzymatic hydrolysis on total phenolic content (TPC) and total flavonoid content (TFC), antioxidant (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP)) and antibacterial activities of raw and roasted (200 °C, 10–20 min) butterfly pea seeds were investigated. Roasting reduced the yield of seed aqueous extracts, but it increased the TPC and FRAP values, hence the reducing ability, of the extracts. Bromelain hydrolysis enhanced the TPC and TFC of the roasted seeds up to 2- and 18-fold higher, respectively. Trypsin hydrolysis drastically increased the TPC, but not TFC, of roasted seeds; trypsin-hydrolyzed, 20 min roasted sample had the highest TPC (54.07 μg gallic acid equivalent (GAE)/mg) among all samples. Bromelain hydrolysis significantly improved the antioxidant activity of the roasted seed samples, where the antioxidant activity of bromelain-hydrolyzed, 20 min roasted sample was about 50% greater than the non-hydrolyzed 20 min roasted sample. Trypsin hydrolysis raised the FRAP values of the 20 min roasted sample to 70.28 mg Fe(II) equivalent/g, the highest among all samples. Nevertheless, trypsin only weakly elevated the ABTS scavenging activity of the roasted samples, showing no enhancement of the DPPH scavenging activity. On the other hand, only bromelain hydrolysates of raw and 10 min roasted seeds were active against Staphylococcus aureus. Taken together, bromelain hydrolysis can be used to enhance the extractable phytochemical contents and antioxidant activity of roasted butterfly pea seeds.

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Section: Antioxidant Activities Of Crude Extracts and Hydrolysatessupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Khoo

et al. 2019

Processes

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“…Overall, it is recommended that in order to maximize extractable yield from fresh or dried butterfly pea flowers and yield an edible liquid extract (BPFE) that can be safely produced at home, a hybrid solvent of alcohol in water (i.e., 40% ABV (80 proof) vodka) should be used at 170°F (~77°C) for a duration of 60 minutes and at a solid-toliquid ratio of 1:20 g/mL (Makasana et al, 2017). While this procedure will produce a BPFE with the highest levels of color-containing compounds, this will often be too strong for most applications, requiring too much acid to be added before the color will change.…”

Section: Solid-to-liquid Ratiomentioning

confidence: 99%

“…While normal in regular amounts, excess quantities of these ROS can lead to cancer, cardiovascular disease, diabetes, aging and other ailments. Compounds with antioxidant properties such as anthocyanins have been found to eliminate these ROS, helping to prevent or delay the associated effects (Makasana et al, 2017). Furthermore, it has been shown that consuming small quantities of BPFE can significantly increase the body's natural antioxidant ability, known as plasma antioxidant capacity.…”

Section: Antioxidant and Other Benefitsmentioning

confidence: 99%

“…Being drought tolerant and possessing a high growth rate, this popular ornamental is often found wild in its native Asian habitat or cultivated in gardens and landscapes. It also has a deep history as a medicinal herb (Makasana et al, 2017;Rojas-Sandoval, 2018). The flowers, leaves, young shoots and tender pods are all edible and commonly consumed, and the leaves can also be used as a green colorant (Mukherjee et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Butterfly Pea (Clitoria ternatea) Flower Extract (BPFE) and Its Use as a pH-Dependent Natural Colorant

Campbell

Pearson

Marble

2019

EDIS

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Butterfly pea (Clitoria ternatea), a twining vine native to Southeast Asia, produces deep blue to purple flowers that bloom nearly year-round in ideal conditions. When extracted in a liquid, the addition of a mild acid such as lemon or lime juice turns the naturally deep blue to purple color into a much lighter pink or purple color, giving the extract its color-changing ability. This new 5-page publication of the UF/IFAS Environmental Horticulture Department outlines the use of butterfly pea flower extract (BPFE) as a pH-dependent natural colorant, including an explanation of the science behind the color change, detailed parameters for flower extraction, instructions for storage and processing of the extract as well as a discussion of some of the other benefits of using BPFE. http://edis.ifas.ufl.edu/ep573

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Simultaneous Quantification of Major Bio‐Active Diterpenoid Lactones and Flavonoids in Andrographis paniculata (Burm. F.) Nees: LC‐ESI‐MS/MS Method Validation and Uncertainty Determination

Gajbhiye,

Makasana,

Geetha

et al. 2023

ChemistrySelect

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Diterpenoid lactones and flavonoids are major bio‐active compounds of therapeutically important medicinal herb Andrographis paniculata (Burm.F.) Nees. The lack of a validated protocol for quality assurance of raw herbs is a significant issue for its wider use. A validated LC‐ESI‐MS/MS method developed using MRM mode for simultaneous determination of five diterpenoid lactones (andrographolide, neoandrographolide, andrograpanin, 14‐deoxy‐11,12‐didehydroandrographolide and andrographiside) along with two flavonoids (7‐O‐methylwogonin and apigenin). Chromatographic separation of seven analytes was achieved within 14 minutes in Alltima column (100×4.6 mm, 3 μm) using gradient elution. The developed method was accurate (97.77 to 101.17 %; recovery), precise (intra‐day and inter‐day %RSD of 0.22–2.19 and 1.01–3.68, respectively) and linear (R2 >0.99). To meet the regulatory obligation, uncertainty associated with the measurement was also evaluated by using different validation parameters. Developed method was successfully employed in analysing the analytes quality in different solvent extracts. Total diterpenoid lactones and flavonoids (DTLF) content was recorded highest in methanol extract (45.47 μg g−1) followed by ethanol (39.23 μg g−1) and lowermost content found in petroleum ether extract (0.38 μg g−1) in triplicate samples. Since the method is simple, rapid, sensitive, and accurate, it has potential role for quality evaluation of A. paniculata and its derived formulation.

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Extractive determination of bioactive flavonoids from butterfly pea (Clitoria ternatea Linn.)

Cited by 25 publications

References 31 publications

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Effects of Bromelain and Trypsin Hydrolysis on the Phytochemical Content, Antioxidant Activity, and Antibacterial Activity of Roasted Butterfly Pea Seeds

Butterfly Pea (Clitoria ternatea) Flower Extract (BPFE) and Its Use as a pH-Dependent Natural Colorant

Simultaneous Quantification of Major Bio‐Active Diterpenoid Lactones and Flavonoids in Andrographis paniculata (Burm. F.) Nees: LC‐ESI‐MS/MS Method Validation and Uncertainty Determination

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