scholarly journals The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization

2020 ◽  
Vol 3 (2) ◽  
pp. 34-37
Author(s):  
Abdullah Muzi Marpaung ◽  
Michael Lee ◽  
Irvan Setiadi Kartawiria
Keyword(s):  
Antioxidant Activity ◽  
Beneficial Effect ◽  
Room Temperature ◽  
Storage Temperature ◽  
Sugar Solution ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Butterfly Pea ◽  
The Stability ◽  
Crystallization Stability

Abstract— A method consist of co-crystallization, agglomeration, drying has been applied to develop a powder drink from butterfly pea flower (Clitoria ternatea) extract. The butterfly pea flower extract was concentrated by vacuum evaporation and incorporated with supersaturated sugar solution (more than 90 Brix), agglomerated and dried at 60oC for 12 hours.  The anthocyanin stability and antioxidant activity of the powder drink was evaluated for 28 days at three levels of temperature (room temperature, 40oC, and 50oC). The stability of anthocyanin decreased as the increase of storage temperature. The half-life of anthocyanin in the powder drink at respective temperature was 27.99, 16.53, and 9.81 days. Despite the anthocyanin significantly degraded, the decrease of antioxidant activity of the powder drink was not significant. Hence, the beneficial effect of the butterfly pea powder drink retained.   Keywords— anthocyanin; butterfly pea; co-crystallization; stability; sugar

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 Butterfly Pea (Clitoria Ternatea L.) Extract as Indicator of Acid-Base Titration

2020 ◽  
Vol 3 (1) ◽  
pp. 22-32
Author(s):  
Bayu Wiyantoko ◽  
Astuti Astuti
Keyword(s):  
Time Variation ◽  
Acid Base ◽  
Clitoria Ternatea ◽  
Flower Extract ◽  
Acid Base Titration ◽  
Uv Visible ◽  
Butterfly Pea ◽  
The Stability ◽  
Color Pigment

An anthocyanin color pigment result from butterfly pea flower maceration has been done. This study aims to determine the effect of time variation in the maceration of anthocyanin butterfly pea flower extract and the stability of butterfly pea flower extract as an indicator of acid-base titration. Color pigment levels were determined quantitatively with a UV-Visible spectrophotometer. The anthocyanin levels obtained during the duration of maceration 5 days in a row resulted from 4.3915%, 5.9869%, 7.3970%, 8.8995%, and 10.2864%. While the anthocyanin levels using a differential pH method were 14.2775 mg/L and 14.9455 mg/L with % RPD value was 4.57%. The results of the study stated that the indicators of the butterfly pea flower crown extract can be a substitute for the synthetic phenolphthalein indicator that has been used.

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 Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria Ternatea L.)

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 7000
Author(s):  
Xueying Fu ◽  
Qiang Wu ◽  
Jian Wang ◽  
Yanli Chen ◽  
Guopeng Zhu ◽  
...  
Keyword(s):  
Food Processing ◽  
Storage Stability ◽  
Ph Value ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Nutritional Values ◽  
Clitoria Ternatea ◽  
Alkaline Conditions ◽  
Butterfly Pea ◽  
The Stability

Anthocyanins from flowers of the butterfly pea (Clitoria ternatea L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of C. ternatea anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.

scholarly journals Analysis of chemical characteristics and antioxidant activity test of kombucha black tea and butterfly pea flower (Clitoria ternatea L.) based on fermentation time

2021 ◽  
Vol 4 (1) ◽  
pp. 27-32
Author(s):  
Putu Rima Sintyadewi ◽  
I Gusti Agung Yogi Rabani RS ◽  
Nadya Treesna Wulansari
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Black Tea ◽  
Reducing Sugar ◽  
Antioxidant Compounds ◽  
Chemical Characteristics ◽  
Fermentation Time ◽  
Clitoria Ternatea ◽  
High Antioxidant Activity ◽  
Butterfly Pea

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

scholarly journals Efek Penambahan Gula Terhadap Kestabilan Warna Ekstrak Fikosianin Spirulina sp.

2016 ◽  
Vol 18 (1) ◽  
Author(s):  
Sri Sedjati ◽  
Ali Ridlo ◽  
Endang Supriyantini
Keyword(s):  
Aqueous Solution ◽  
Antioxidant Activity ◽  
Room Temperature ◽  
Food Additives ◽  
Pigment Stability ◽  
The Stability

Mikroalga Spirulina sp. memiliki kandungan fikosianin yang berpotensi untuk digunakan sebagai pewarna alami, namun fikosianin tidak stabil terhadap suhu, cahaya, pH, dan oksigen, sehingga perlu ditambahkan pengawet. Penelitian ini bertujuan untuk mengetahui pengaruh pengawet gula terhadap kestabilan fikosianin yang diekstraksi dari Spirulina sp.  Spirulina sp  diekstraksi dengan akuades dan larutan buffer fosfat pH 7. Efek penambahan gula diamati selama 14 hari penyimpanan pada suhu kamar (30±30C). Stabilitas pigmen diamati berdasar nilai konsentrasi relatifnya (CR). Hasil penelitian menunjukkan bahwa kadar fikosianin Spirulina sp. yang diekstraksi dengan aquades adalah 45,16±1,13 mg/g dw, sedangkan untuk ekstrak dengan pelarut buffer fosfat pH 7 adalah 760,51±0,11 mg/g dw. Penambahan gula fruktosa 5% memberikan hasil yang paling efektif selama 14 hari penyimpanan suhu kamar 30±30C, konsentrasi relatif yang tersisa sebesar 19,39 %, sedangkan  tanpa pengawet konsentrasi relatif hanya 10,57 %. Secara umum penambahan gula (sukrosa, fruktosa dan glukosa 5% dan 10% b/v) mampu meningkatkan konsentrasi relatif menjadi 12,12-19,39%. Kata kunci : Fikosianin,  Spirulina sp,  gula, Aktivitas Antioksidan Microalga Spirulina sp.  has a high content of phycocyanin. Phycocyanin has potential as a natural blue colorant. Phycocyanin is not stable against temperature, light, pH and oxygent. Preservatives are food additives commonly used to preserve unstable food. The purpose of this research was to screening sugar preservatives for phycocyanin. The effect of selected sugar preservatives, sucrose, glucose and fructose on the stability of phycocyanin at room temperature (30±30C) was studied in aqueous solution for 14 days.    Pigment stability after 14 days storages was observed from concentration relative (CR) value.  The result showed that phycocyanin content in aquadest extract was 45,16±1,13 mg/g dw. The CR value remained at approximately 12,12-19,39% after storage for 14 days at room temperature when sugar preservatives (sucrose, glucose and fructose  5% and 10% w/v) was added, while without preservatives CR value decreased to 10,57%. The highest stability of the phycocyanin solution was found in adding fructose 5% (CR value = 19,39%). Keywords : Phycocyanin, Spirulina sp., Sugar, Antioxidant Activity 

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 Formulation of Buprenorphine for Sublingual Use in Neonates

2011 ◽  
Vol 16 (4) ◽  
pp. 281-284 ◽  
Author(s):  
Ellena A. Anagnostis ◽  
Rania E. Sadaka ◽  
Linda A. Sailor ◽  
David E. Moody ◽  
Kevin C. Dysart ◽  
...  
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Storage Temperature ◽  
Sublingual Administration ◽  
Tandem Mass ◽  
Abstinence Syndrome ◽  
Length Of Treatment ◽  
The Mean ◽  
The Stability ◽  
Length Of Hospitalization

OBJECTIVES The only medication used sublingually in the neonate is buprenorphine for the treatment of neonatal abstinence syndrome (NAS). Compared with morphine, buprenorphine reduces the length of treatment and length of hospitalization in neonates treated for NAS. The objective of this study was to characterize the stability of ethanolic buprenorphine for sublingual administration. METHODS Buprenorphine solution was prepared and stored in amber glass source bottles at either 68°F to 77°F (20°C-25°C) or 36°F to 46°F (2.2°C-7.8°C). Samples were collected from each of these batches on days 0, 3, 7, 14, and 30. Additional samples were withdrawn at baseline from each batch and placed in oral dispensing syringes for 3 and 7 days. Buprenorphine concentration was assessed by liquid chromatography–electrospray ionization–tandem mass spectrometry. RESULTS Neither storage temperature (p=0.65) nor storage time (p=0.24) significantly affected buprenorphine concentrations. All of the mean concentrations, regardless of storage temperature, were above 95% of the labeled concentration, and the potency was maintained for samples stored either in the original amber glass source bottles or in oral syringes. CONCLUSIONS An ethanolic buprenorphine solution is stable at room temperature for 30 days.

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

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