Identification of Anthocyanin Compounds in Butterfly Pea Flowers (Clitoria ternatea L.) by Ultra Performance Liquid Chromatography/Ultraviolet Coupled to Mass Spectrometry

Abstract

Butterfly pea flower have great sensory attraction, but they have not yet been used widely in Vietnam. Extracts of butterfly pea flowers can be used conveniently as a natural blue colorant for food products. In this study, the identification of anthocyanin compounds in butterfly pea flowers was performed by UPLC coupled with a UV and Mass spectrometer instrument. Positive and negative ion electrospray MS/MS chromatograms and spectra of the anthocyanin compounds were determined. By analyzing the chromatograms and spectra for each ion, five anthocyanins were identified in the butterfly pea flower extract; these were delphinidin-3-(6”‐p-coumaroyl)-rutinoside, cyanidin 3-(6”-p-coumaroyl)-rutinoside, delphinidin-3-(p-coumaroyl) glucose in both cis- and trans- isomers, cyanidin-3-(p-coumaroyl-glucoside) and delphinidin-3-pyranoside. Additionally, based on their intensity, it was determined that cyanidin-3-(p-coumaroyl-glucoside) was the most abundant anthocyanin, followed by cyanidin 3-(6”-p-coumaroyl)-rutinoside, delphinidin-3-(p-coumaroyl-glucoside), delphinidin-3-(6”-p-coumaroyl)-rutinoside and delphinidin-3-pyranoside. In this study, cyanidin derivatives were discovered in butterfly pea flower extract, where these compounds had not been detected in previous studies.

Anthocyanins From Clitoria ternatea Flower: Biosynthesis, Extraction, Stability, Antioxidant Activity, and Applications

“…Blue colour anthocyanins are generally found in blue colour flowers and fruits. Clitoria ternatea flower is one anthocyanin source containing stable blue colour polyacylated anthocyanins (Abidin et al, 2019;Thuy et al, 2021). The presence of polyacylated anthocyanins, metal ions, other phenolic compounds and the resulting co-pigmentation effect may assist to form more stable and intense blue colours (Yoshida et al, 2009).…”

Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

“…derivatives) in CT flowers have been identified (Nair et al, 2015;Terahara et al, 1998;Thuy et al, 2021). Anthocyanins have been described to offer health benefits including anti-inflammatory, antidiabetic, anticancer, nervoprotective, and vascular protective effects (Blesso, 2019;Li et al, 2017;Mozos et al, 2021;Smeriglio et al, 2016).…”

The Effect of Butterfly Pea (Clitoria ternatea) Against Fish Pathogens: A Mini-review

“…Buttrefly pea leaves also contain steroids [19]. In the butterfly pea flower, 5 types of anthocyanins have been identified, namely delphinidin-3-(6″-pcoumaroyl)-rutinoside, cyanidin 3-(6″-pcoumaroyl)-rutinoside, delphinidin-3-(pcoumaroyl) glucose in both cis-and transisomers, cyanidin-3-(p-coumaroyl-glucoside) and delphinidin-3-pyranoside [20]. Butterfly pea seeds also contain various secondary metabolites including alkaloids, glycosides, flavonoids, phenols, tannins, saponins, terpenoids, quinones [21].…”