Intelligent colorimetric pH Sensoring packaging films based on Sugarcane wax/agar integrated with butterfly pea flower extract for optical tracking of shrimp freshness

2021 ◽  
pp. 131514
Author(s):  
Sulafa B. H. Hashim ◽  
Haroon Elrasheid Tahir ◽  
Li Lui ◽  
Junjun Zhang ◽  
Xiaodong Zhai ◽  
...  
Keyword(s):  
Optical Tracking ◽  
Packaging Films ◽  
Flower Extract ◽  
Butterfly Pea

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

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4539
Author(s):  
Nguyen Minh Thuy ◽  
Vo Minh ◽  
Tran Ben ◽  
My Tuyen Thi Nguyen ◽  
Ho Ha ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Ultra Performance Liquid Chromatography ◽  
Negative Ion ◽  
Trans Isomers ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Cis And Trans Isomers ◽  
Butterfly Pea ◽  
Cis And Trans

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.

scholarly journals The Potential of Clitoria ternatea L. Extracts as an Alternative Indicator in Acid-Base Titration

2021 ◽  
Vol 5 (4) ◽  
pp. 340-352
Author(s):  
Camalin Bela Sukmaning Fitri* ◽  
Retno Aliyatul Fikroh
Keyword(s):  
Experimental Design ◽  
Base Material ◽  
Chemistry Curriculum ◽  
Acid Base ◽  
Flower Extract ◽  
Synthetic Indicators ◽  
Base Materials ◽  
Acid Base Titration ◽  
Acid And Base ◽  
Butterfly Pea

Experiments are an important part of the chemistry curriculum. An indicator in the form of a synthesis indicator is commonly used in acid-base materials experiments. The usage of synthetic indicators can result in waste that is both environmentally harmful and costly. The butterfly pea flower is one of the plants that contains anthocyanins, which have the potential to be used as an alternative indication of natural acids and bases. The study aims to determine the acid and base material curriculum and competency indicators, as well as the potential of butterfly pea flower extract as a substitute for synthesis indicators and the practicality of butterfly pea flower extract as a chemical experimental design in SMA/MA. This study employs a descriptive qualitative research method that includes literature review, observation, experimentation, and interviewing. The results showed that the relationship between acid-base materials and experiments was the determination of natural materials as acid-base indicators, the pH of the solution, the identification of acid-base properties, and acid-base titration. The butterfly pea flower indicator was produced from maceration extraction using 96% ethanol as the solvent. The butterfly pea flower indicator gives pink color at pH 1-2, reddish purple at pH 3, light purple at pH 4-5, turquoise at pH 6, bluish green at pH 7, light blue at pH 8-9, green at pH 10, yellowish green at pH 11, greenish yellow at pH 12-13, and yellow at pH 14. The titration step showed that butterfly pea flower indicators could replace synthetic indicators, namely phenolphthalein and methyl orange. Based on the analysis, the butterfly pea flower indicator can be used as an alternative indicator in acid base titration and an alternative experimental design in schools.

scholarly journals Tinjauan manfaat bunga telang (clitoria ternatea l.) bagi kesehatan manusia

2020 ◽  
Vol 1 (2) ◽  
pp. 63-85
Author(s):  
Abdullah Muzi Marpaung
Keyword(s):  
Clinical Trial ◽  
Fatty Acids ◽  
Human Health ◽  
Functional Activity ◽  
Functional Food ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Wide Range ◽  
Butterfly Pea ◽  
Positive Effect

All part of the butterfly pea (Clitoria ternatea) plant reported having a various positive effect on human health. The blue petal, in particular, shows a wide range of functional activity including as an antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory, and antibiotic. The hydrophilic phase of butterfly pea flower extract contains flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids, and cyclotides. Meanwhile, the terpenoids, alkaloids, and fatty acids were found in the lipophilic phase of butterfly pea flower extract. The proven health benefits and the wide range of the type of bioactive compounds promote butterfly pea flower as the source of functional food and nutraceuticals. However, a series of intensive research, including the clinical trial, is still needed.

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

2018 ◽  
Vol 17 (1) ◽  
pp. 97-103 ◽  
Author(s):  
Nur Faezah Syahirah L ◽  
Muhammad Umar Lutfi MY ◽  
Atika A ◽  
Muhammad Hafiz R ◽  
Muhammad Zulhelmi OA ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Weak Acid ◽  
Blue Flower ◽  
Ph Indicator ◽  
Edible Plant ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Butterfly Pea ◽  
The Stability ◽  
Ph Range

Clitoria ternatea Linn (CT) or Butterfly pea flower is a blue flower edible plant, which is commonly used as food colouring. The objective of this study was to develop a liquid and paper pH indicator from CT extracts. The effectiveness of CT extract as pH indicator was evaluated by titration and product testing result against standard indicator. The stability of CT extracts were also conducted in 7 days storage. Findings from this study shows that CT extract is an effective liquid pH indicator except for weak acid samples. Whereas pH paper made from CT extract is effective as pH paper except for testing pH range from 4 -6. It is concluded thatCT extracts can be potentially effective pH indicator.Dhaka Univ. J. Pharm. Sci. 17(1): 97-103, 2018 (June)

scholarly journals Uji Pendahuluan Efek Fungisida Bunga Kembang Telang (Clitoria ternatea L.) terhadap Jamur Fusarium oxysporum f.sp. cepae Penyebab Penyakit Moler pada Bawang Merah

Agrikultura ◽  
2017 ◽  
Vol 28 (3) ◽  
Author(s):  
Tarkus Suganda ◽  
Satryo Restu Adhi
Keyword(s):  
Fusarium Oxysporum ◽  
Plant Pathogens ◽  
Causal Agent ◽  
Microbial Pathogens ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Fungicidal Effect ◽  
Preliminary Study ◽  
Butterfly Pea

ABSTRACT Preliminary study on the fungicidal effect of butterfly pea flower (Clitoria ternatea L.) against Fusarium oxysporum f.sp. cepae, the causal agent of moler diseases on shallot Butterfly pea (Clitoria ternatea) has been known worldwide to possess numerous anti microbe substances, both against bacteria, fungi, nematodes, and insects. Researches were mostly conducted against human microbial pathogens, whereas only a few against plant pathogens, especially in Indonesia. A preliminary study has been carried out to reveal the fungicidal effects of flower extract in inhibiting the in-vitro growth of Fusarium oxysporum f.sp. cepae (FOC), the causal agent of moler diseases, one of the most destructive diseases on shallot. Results showed that the boiling extract of flower of butterfly pea at 5% concentration inhibited 46% the growth of FOC over control. Key words: Fungicidal effect, Cliteria ternatea, Fusarium oxysporum f.sp. cepae, In-vitro ABSTRAK Kembang telang (Clitoria ternatea) sudah lama dikenal di seluruh dunia mengandung berbagai senyawa antimikroba, baik terhadap bakteri, jamur, nematoda. bahkan insekta. Target utama patogen yang banyak diteliti adalah terhadap patogen penyakit pada manusia. Penelitian terhadap patogen tanaman, terutama di Indonesia masih sangat kurang. Uji pendahuluan sudah dilakukan untuk mengetahui efek fungisidal bunga kembang telang dalam menghambat pertumbuhan in-vitro jamur Fusarium oxysporum f.sp. cepae (FOC), penyebab penyakit moler yang sangat merugikan pada tanaman bawan merah. Hasil pengujian menunjukkan bahwa air rebusan bunga kembang telang memiliki kemampuan dalam menghambat pertumbuhan biakan FOC. Pada konsentrasi 5%, efek penghambatannya mencapai 46% terhadap kontrol. Kata kunci: Efek fungisida, Cliteria ternatea, Fusarium oxysporum f.sp. cepae, In-vitro

scholarly journals Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7

2017 ◽  
Vol 5 (5) ◽  
pp. 199-203
Author(s):  
Abdullah Muzi Marpaung ◽  
Nuri Andarwulan ◽  
Purwiyatno Hariyadi ◽  
Didah Nur Faridah
Keyword(s):  
Thermal Degradation ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Butterfly Pea

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

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
Author(s):  
Sean Michael Campbell ◽  
Brian Pearson ◽  
Stephen Christoper Marble
Keyword(s):  
Color Change ◽  
Lime Juice ◽  
Clitoria Ternatea ◽  
Natural Colorant ◽  
Flower Extract ◽  
Deep Blue ◽  
Butterfly Pea ◽  
Ph Dependent ◽  
Purple Color ◽  
Mild Acid

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

scholarly journals Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin

2020 ◽  
Vol 141 ◽  
pp. 03008
Author(s):  
Phoomjai Charurungsipong ◽  
Chairath Tangduangdee ◽  
Suksun Amornraksa ◽  
Suvaluk Asavasanti ◽  
Jenshinn Lin
Keyword(s):  
Degradation Kinetics ◽  
Differential Method ◽  
Pigment Ratio ◽  
Flower Extract ◽  
Zero Order Kinetics ◽  
Butterfly Pea ◽  
Anthocyanin Stability ◽  
The Stability ◽  
Stability Enhancement ◽  
Kinetics Of

Most of the food processing operations involve the use of heat which generally causes alteration, and degradation of natural pigments, resulting in lower stability. One of the stability enhancement methods is co-pigmentation. This study aimed to determine effect of catechin co-pigment on stability of anthocyanins in Clitoria ternatea (or butterfly pea flower) extract. Degradation kinetics of anthocyanins in the extract were evaluated at three temperatures (28, 60, and 90℃). The effect of co-pigment ratio (catechin: anthocyanins at 1:1, 50:1 and 100:1 by weight) on the stability of anthocyanin extract at 90℃ was determined by the pH differential method. It was found that anthocyanin degradation followed the zero- order kinetics at all temperatures; the degradation rate increased as the temperature increased. At a lower pH, anthocyanins became more stable. An increase in the co-pigment ratio significantly retarded the degradation anthocyanins at 90℃. In addition, co-pigmentation also intensified the color of butterfly pea extract. The highest anthocyanin stability was obtained at co-pigment ratio of 100:1.

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