scholarly journals The Study of Several Applicable Treatments for Serving Butterfly Pea Flower Drinks

2022 ◽  
Author(s):  
Jesslyn Sofyan ◽  
Tabligh Permana ◽  
Abdullah Muzi Marpaung
Keyword(s):  
Butterfly Pea

Stability and staining property of gel from roselle calyx extract and butterfly pea flower

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
K Kaewmanee ◽  
A Priprem ◽  
S Preeprame
Keyword(s):  
Staining Property ◽  
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 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.

Grass size and butterfly pea inclusion modify the nutritional value of elephant grass silage

2021 ◽  
Vol 56 ◽  
Author(s):  
Maikon Figueredo Lemos ◽  
Alexandre Carneiro Leão de Mello ◽  
Adriana Guim ◽  
Márcio Vieira da Cunha ◽  
Pedro Henrique Ferreira da Silva ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Water Soluble ◽  
Neutral Detergent Fiber ◽  
Pennisetum Purpureum ◽  
Soluble Carbohydrate ◽  
Residual Water ◽  
Elephant Grass ◽  
Grass Silage ◽  
Butterfly Pea

Abstract: The objective of this work was to evaluate the nutritional value of silages from tall-sized and dwarf elephant grass (Pennisetum purpureum) genotypes, intercropped or not with butterfly pea (Clitoria ternatea). The experiment was performed in randomized complete blocks, in a 4x2 factorial arrangement (four genotypes × two cropping systems). The genotypes intercropped or not with butterfly pea were: IRI-381 and Elephant B, tall sized; and Taiwan A-146 2.37 and Mott, dwarf. Forage was harvested 60 days after regrowth. In the silage from Mott grass intercropped with butterfly pea, lower contents of lignin (78.1 g kg-1), neutral detergent fiber (636.0 g kg-1), and neutral detergent insoluble protein (13.15 g kg-1), besides a greater dry matter recovery (873.3 g kg-1), were observed. The silage from Taiwan A-146 2.37 intercropped with the legume showed a greater crude protein content (136.1 g kg-1). In both silages, the ammonia nitrogen contents were quite reduced (26.4 g kg-1). However, greater residual water-soluble carbohydrate contents were observed in the silages from the intercrop (1.85 mg g-1) and from the Mott grass monocrop (1.51 mg g-1). Moreover, there was a lower in vitro dry matter digestibility (676.7 g kg-1) for the silage from the intercrop. Dwarf genotypes increase the nutritional value of elephant grass silage, compared with the tall-sized ones. Intercropping with butterfly pea improves silage fermentation characteristics, despite reducing its digestibility. Therefore, the ensilage of dwarf Mott elephant grass intercropped with butterfly pea shows more promising results.

PEMBERDAYAAN KELOMPOK WANITA TANI MELALUI PERBAIKAN BUDIDAYA DAN PENGGARAPAN PASCA PANEN BUNGA TELANG (Clitoria ternatea) SEBAGAI MINUMAN

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Siti Nur Purwandhani ◽  
Cicilia Tri Kusumastuti ◽  
Setyo Indroprahasto
Keyword(s):  
Clitoria Ternatea ◽  
Butterfly Pea

Bunga telang (Clitoria ternatea/butterfly pea) disebut juga blue pea merupakan bunga yang biasa tumbuh dipekarangan rumah atau di hutan. Bunga ini mengandung komponen fungsional seperti tanin, fenol, flavonoid, danantosianin. Tanaman menunjukkan banyak efek farmakologis termasuk antioksidan, antikanker, analgesik,antimikroba, dll. Bunga telang biasa digunakan sebagai pewarna makanan seperti nasi biru, puding, kue dansebagainya; serta dibuat minuman seperti sirop, coctail dan lain-lain. Kelompok Wanita Tani (KWT) NgupoyoBoga yang bertempat di Dusun Potrowangsan Desa Sidoarum Kecamatan Godean Kabupaten Sleman, dibentuksebagai upaya pelibatan kaum perempuan secara langsung dalam usaha-usaha peningkatan hasil pertanian, sepertimenjadi bagian dari motivator dalam adopsi dan pengenalan teknologi tani. Tujuan pengabdian ini adalah untukmemperkenalkan metoda perkembang biakan bunga telang dan pengolahannya menjadi minuman. Metoda yangdigunakan adalah metoda partisipasi aktif, penyuluhan, diskusi, demonstrasi, praktik, dan konsultasi. Kegiatan inibermanfaat untuk memperbaiki budidaya bunga telang dan masyarakat memahami proses pengolahan minumanbunga telang yang higienis.

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