Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals

Escher, Graziela Bragueto; Wen, Mingchun; Liang, Zhang; Rosso, Neiva Deliberali; Granato, Daniel

doi:10.1016/j.foodchem.2020.127341

Cited by 69 publications

(59 citation statements)

References 45 publications

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“…The extract of anthocyanin provided a bright intense purple color to yogurt (Wallace & Giusti, 2008). The similar result showed in the study of BPFE anthocyanin by Escher et al, (2020b) which exhibit a variation of color between red and green with pH change from 2.25 to 10.20. The purple-blue color was clearly showed in pH range of 3.21-6.14.…”

Section: Color Intensitysupporting

confidence: 83%

“…The color degradation and declining effect of anthocyanin-based natural colorant remained constant in refrigerated storage (Anuyahong et al, 2020). The stability of BPFE anthocyanin and their color is mainly influenced by the pH of the product (Escher et al, 2020b). The extract of anthocyanin provided a bright intense purple color to yogurt (Wallace & Giusti, 2008).…”

Section: Color Intensitymentioning

confidence: 99%

“…The increased antioxidant activity of BPFE yogurt caused by the anthocyanin pigments, phenolic content, and flavonoids of BPFE. Groups of anthocyanin pigment found in Clitoria ternatea including delphinidin (Azima et al, 2017) and ternatin (Escher et al, 2020b). While the groups of phenolic compounds includes epigallocatechin-3-gallate and kaempferol (Escher et al, 2020b).…”

Section: Antioxidant Activitymentioning

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%

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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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Section: Color Intensitysupporting

confidence: 83%

Section: Color Intensitymentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…(CT), which is a plant species in the Fabaceae family, widely distributed in Asia, Africa, and Australia. This plant has been gained more interest in recent years, as it has exhibited antioxidant, anti-inflammatory, antidiabetic, hypolipidemic, anticancer, and anti-platelet-aggregation properties [27][28][29][30][31][32]. It includes several phytochemical compounds, such as tannins, anthocyanins, flavonoid glycosides, triterpenoids, saponins, tannins, phenols, anthraquinone, and cardiac glycosides.…”

Section: Introductionmentioning

confidence: 99%

Butterfly Pea Flower (Clitoria ternatea Linn.) Extract Ameliorates Cardiovascular Dysfunction and Oxidative Stress in Nitric Oxide-Deficient Hypertensive Rats

et al. 2021

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In this study, we examine whether Clitoria ternatea Linn. (CT) can prevent Nω-nitro-L-arginine methyl ester hydrochloride (L-NAME)-induced cardiac and vascular dysfunction in rats. Male Sprague Dawley rats were given L-NAME (40 mg/kg, drinking water) and orally administered with CT extract (300 mg/kg/day) or lisinopril (2.5 mg/kg/day) for 5 weeks. The main phytochemical components of the CT extract were found to be flavonoids. The CT extract alleviated the high blood pressure in rats receiving L-NAME. Decreased vasorelaxation responses to acetylcholine and enhanced contractile responses to sympathetic nerve stimulation in aortic rings and mesenteric vascular beds of L-NAME treated rats were ameliorated by CT extract supplementation. Left ventricular hypertrophy and dysfunction were developed in L-NAME rats, which were partially prevented by CT extract treatment. The CT extract alleviated upregulated endothelial nitric oxide synthase expression, decreased plasma nitrate/nitrite levels, and increased oxidative stress in L-NAME rats. It suppressed high levels of serum angiotensin-converting enzyme activity, plasma angiotensin II, and cardiac angiotensin II type 1 receptor, NADPH oxidases 2, nuclear factor-kappa B, and tumor necrosis factor-alpha expression. The CT extract, therefore, partially prevented L-NAME-induced hypertension and cardiovascular alterations in rats. These effects might be related to a reduction in the oxidative stress and renin–angiotensin system activation due to L-NAME in rats.

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Proanthocyanins and anthocyanins in chestnut (Castanea mollissima) shell extracts: biotransformation in the simulated gastrointestinal model and interaction with gut microbiota in vitro

Xie

Fang

et al. 2023

J Sci Food Agric

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BACKGROUND Chestnut (Castanea mollissima) shell is rich in flavonoids and our previous studies showed that proanthocyanins and anthocyanins were the two markedly varied flavonoids in chestnut shell extracts (CSE) during digestion. Here, the biotransformation of proanthocyanins and anthocyanins in a simulated gastrointestinal model, and the interactions between non‐absorption CSE (NACSE) and gut microbiota in vitro, were investigated by ultra‐high‐performance liquid chromatography combined with triple‐quadrupole mass spectrometry and 16S rRNA sequencing. RESULTS Chestnut shell was richer in proanthocyanins and anthocyanins, while the loss of proanthocyanins was greater after digestion. Additionally, the content of anthocyanin decreased after gastric digestion but increased after intestinal digestion and remained stable after fermentation. After fermentation, delphinidin‐3‐O‐sambubioside and pelargonidin‐3‐O‐galactoside were newly formed. Furthermore, microbiome profiling indicated that NACSE promoted the proliferation of beneficial bacteria, while inhibiting pathogenic bacteria. CONCLUSION All these data suggest that CSE may be a promising candidate to protect gut health. © 2023 Society of Chemical Industry.

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Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals

Cited by 69 publications

References 45 publications

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

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

Butterfly Pea Flower (Clitoria ternatea Linn.) Extract Ameliorates Cardiovascular Dysfunction and Oxidative Stress in Nitric Oxide-Deficient Hypertensive Rats

Proanthocyanins and anthocyanins in chestnut (Castanea mollissima) shell extracts: biotransformation in the simulated gastrointestinal model and interaction with gut microbiota in vitro

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