Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts

Sy-Yu Shiau, Yuhan Wang, Yanli Yu, Songling Cai and Qian Liu
Additional contact information
Sy-Yu Shiau: Department of Food Nutrition and Safety, Sanda University, Shanghai, China
Yuhan Wang: Department of Food Nutrition and Safety, Sanda University, Shanghai, China
Yanli Yu: Department of Food Nutrition and Safety, Sanda University, Shanghai, China
Songling Cai: Department of Food Nutrition and Safety, Sanda University, Shanghai, China
Qian Liu: Department of Food Nutrition and Safety, Sanda University, Shanghai, China

Czech Journal of Food Sciences, 2024, vol. 42, issue 4, 284-294

Abstract: The demand for beneficial, safe natural pigments is growing. Clitoria ternatea (CT) flowers are a promising source of natural blue colours and bioactive compounds. This study extracted intact CT flowers (CTFs) and their powders (CTFPs) with distilled water at various temperatures (30-90 °C) and durations (30-180 min). The total anthocyanin content (TAC) and total phenolic content (TPC) of the CT extracts were analysed by using the pH differential and Folin-Ciocalteu methods, respectively. The antioxidant activity was expressed as the ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The results showed that different sample types significantly (P < 0.05) influenced the TAC, TPC, and antioxidant activity. The optimal TAC and TPC extraction for CTF was at 90 °C for 90 min, and for CTFP at 90 °C for 30 min. Using hot water instead of 60% alcohol organic solvent was feasible for extracting the phytochemicals, particularly with CTF. Ultrasound-assisted extraction was notably effective for anthocyanins from intact flowers. Higher heating temperatures and pH values increased the anthocyanin degradation rate constants, while a higher pH decreased the activation energy. Thus, blue aqueous CT flower extracts, rich in phytochemicals and antioxidants, have the potential for use in foods and nutraceuticals with neutral and acidic pH values.

Keywords: butterfly pea; extraction; anthocyanin; polyphenol; antioxidation; heat degradation (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/68/2024-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/68/2024-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:68-2024-cjfs

DOI: 10.17221/68/2024-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().