Academic literature on the topic 'Clitoria ternatea anthocyanins'
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Journal articles on the topic "Clitoria ternatea anthocyanins"
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Suryana, Muhammad Rifqi. "EKSTRAKSI ANTOSIANIN PADA BUNGA TELANG (CLITORIA TERNATEA L.): SEBUAH ULASAN." Pasundan Food Technology Journal 8, no. 2 (July 31, 2021): 45–50. http://dx.doi.org/10.23969/pftj.v8i2.4049.
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Anthocyanin is a compound that forms natural dyes in plants in giving colors orange, red, and purple. Anthocyanins can be found in red, purple, dark red plants such as berries and ornamental plants such as Butterfly pea (Clitoria ternatea). Butterfly pea (Clitoria ternatea) have a high enough potential for the food industry including being used as food coloring and used as traditional medicine. Process extraction anthocyanin of Butterfly pea (Clitoria ternatea) using different methods produces extracts with different total anthocyanins. In the future, further research is needed to be able to extract anthocyanin in telang flowers to produce an extract with high total anthocyanin and not easily damaged.
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KRYZHAK, Liliia. "ANTOCYANES FROM CLITORIA TERNATEA FLOWERS." Herald of Khmelnytskyi National University 305, no. 1 (February 23, 2022): 269–72. http://dx.doi.org/10.31891/2307-5732-2022-305-1-269-272.
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The paper shows the promising feasibility of using the clitoral ternary Clitoria ternatea L. in the food industry. The main color molecules of C. ternatea flowers are various anthocyanins derived from the main classes of dolphinidin, such as ternatine. The blue color of flowers contains anthocyanins, which are widely used as a natural source of food dyes. The main properties of anthocyanins - adaptogenic, antispasmodic, anti-inflammatory and stimulating functions; antiallergic action; bactericidal, choleretic, sedative, hemostatic, antiviral properties; insulin-like, photosensitizing action; reduction of fragility and permeability of capillaries, increase of elasticity of vessels; lowering blood cholesterol; increase visual acuity, normalize intraocular pressure; strengthening the body's immunity and protective functions. Anthocyanin dyes of phenolic nature, which belong to bioflavonoids, occupy a special place among biologically active substances in plant raw materials of the clitoral triad. They determine the color of flowers from blue to blue. These plant pigments - anthocyanins - are well soluble in water. The most important factors on which the stability of anthocyanins depends are enzymes, temperature, oxygen, pH, heavy metal ions, ascorbic acid, light, etc. The intensity and variety of color in food depends on the acid content and pH. The same anthocyanins in an acidic environment give a red color, when the pH is shifted to the alkaline side give a blue or purple color, and in a strongly alkaline environment - green. Anthocyanins of flowers сlitoria ternatea L. can be used as a blue food coloring in acidic and neutral foods, in order to restore and increase the intensity of natural color, coloring colorless products and give them an attractive and marketable appearance.
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Choon Yoong Cheok and Anusuyah Ragunathan. "Anthocyanin degradation kinetics and thermodynamic analysis of Hibiscus rosa-sinensis L. Clitoria ternatea L. and Hibiscus sabdariffa L." Progress in Energy and Environment 19, no. 1 (August 23, 2022): 1–12. http://dx.doi.org/10.37934/progee.19.1.112.
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Anthocyanins are natural occurrence red pigments existed in most flowers with high health benefited values. These anthocyanins rich flowers have a short shelf life and fast degradation when in fresh stage. These anthocyanins rich flowers have a short shelf life and fast degradation when in fresh stage. Therefore, drying is a conventional way to preserve them from rotten in order to be reachable for urban consumers who have busy life style and limited space for planting. The present study was conducted to evaluate the anthocyanin degradation kinetics of Hibiscus rosa-sinensis L., Clitoria ternatea L. and Hibiscus sabdariffa L. at drying temperatures of 50, 60, 70 and 80 °C for durations of 10, 20, 30 and 40 min. Anthocyanin degradation kinetic order of Hibiscus rosa-sinensis L., Clitoria ternatea L. and Hibiscus sabdariffa L. were determined by constructing natural logarithm Arrhenius equation plots from k values obtained from zero-, first-, and second-order integrated rate law plots at each temperature levels of 50 °C, 60 °C, 70 °C and 80 °C, based on the highest coefficient of determination (R2). Fresh flower of Clitoria ternatea L. has been revealed possessed the highest amount of TMA followed by Hibiscus sabdariffa L. and the Hibiscus rosa-sinensis L. Results revealed that anthocyanins degradation for Hibiscus rosa-sinensis L. and Clitoria ternatea L. followed first-order kinetic behaviour, while Hibiscus Sabdariffa L. followed the second-order. Anthocyanins of Hibiscus Sabdariffa L. has been discovered having high k values which led to shorter half-life values. However, anthocyanins of Hibiscus Sabdariffa L. is more stable during heat drying treatment as evidenced by higher activation energy and activation enthalpy, but lower free Gibbs energy and absolute value of entropy in comparison to Hibiscus rosa-sinensis L. and Clitoria ternatea L. Therefore, Hibiscus sabdariffa L. is highly recommended to be used as food colorant in food processing industries which involve heating.
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Mahmad, Noraini, and R. M. Taha. "Effects of pH, UV-B radiation and NaCl on anthocyanin stability from vivid blue petals of Clitoria ternatea L., a potential natural colourant from legume crop." Pigment & Resin Technology 47, no. 6 (November 5, 2018): 507–10. http://dx.doi.org/10.1108/prt-11-2016-0106.
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Purpose The purpose of this study is to investigate the effects of pH, UV-B radiation and NaCl on anthocyanin extracted from vivid blue petals of Clitoria ternatea L. (legume crop), as a potential natural colourant for food, dye or coating technology. Design/methodology/approach The anthocyanin from petals of Clitoria ternatea was extracted using 0.5 per cent trifluroacetic (TFA) in methanol solution. The liquid colourant was exposed to different pH (1, 4.5 and 5.5), UV-B radiation and sodium chloride (NaCl). The results were compared using UV-vis spectrophotometric analysis. Findings Anthocyanins are sensitive and quickly degrade in the presence of light. In the dry powder form, the anthocyanin is easier to maintain and preserve (storage). Research limitations/implications Anthocyanins extracted from vivid blue petals of Clitoria ternatea L. are sensitive and quickly degrade in the presence of light. Practical implications The anthocyanin pigments extracted from Clitoria ternatea L. petals with methanolic acid were successfully coated on glass slides. The combination of binders and pigments had produced environmental paint which added with stabilisers (additives) for better durability. Acrylic has been known for its high weathering and embrittlement resistance, good mechanical and electrochemical properties and gloss retention. Social implications This anthocyanin is suitable as natural colourant especially in baby products, cosmetics production or for coating and varnish application. Originality/value Till date, the natural colourant of Clitoria ternatea L. petals is widely used in food. However, this result is a new finding, as there is no report on the potential of applications of this natural colourant for coating technology. Therefore, the current study with appropriate extraction method was significantly based on the relevant literatures of coating production from pigment by using other plant species. The findings and conclusion highlight the practicality as the potential applications in coating technology.
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Tuan Putra, T. N. M., M. K. Zainol, N. S. MohdIsa, and N. MohdMaidin. "Chemical characterization of ethanolic extract of Butterfly pea flower (Clitoria ternatea)." Food Research 5, no. 4 (July 25, 2021): 127–34. http://dx.doi.org/10.26656/fr.2017.5(4).744.
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Clitoria ternatea, commonly known as Butterfly pea flower or Bunga telang, is a tropical flower and notable as one of the most vital sources of polyphenols with high antioxidant capacity. C. ternatea abundantly produces anthocyanin compounds benefiting natural blue colourants. To date, a blue colourant is the most difficult to obtain since the anthocyanins responsible for this colour is the least stable and easily degraded after extraction. Their stability commonly relies on several operational parameters, such as shifted pH value, high temperature, and light exposure. Apart from colour attributes, anthocyanins have also been identified as a source of functional molecules due to antioxidant activity and beneficial health effects such as anti-cancer, anti-obesity, antimicrobial and more. This study aimed to characterize the chemical constituents of the extractable polyphenols from ethanolic extract of C. ternatea quantitatively. The numerical data were evaluated using the Minitab version 18 statistical method. The chemical profiling, including total phenolic content (TPC), total flavonoid content (TFC), total monomeric anthocyanins (TMA) were determined using standard methods. The antioxidant activity was evaluated using DPPH and ABTS methods. The results showed that the ethanolic extract of C. ternatea had 35.7 mg QE/g of TFC, 102.4 mg GAE/g280nm and 28.8 mg GAE/g750nm of TPC and 2.7 CE/g and 2.9 ME/g of TMA. The total phenolic content of C. ternatea showed a good correlation with the antioxidant activity by the DPPH method when analysed using Pearson correlation and showed an increasing trend of antioxidant power with regards to TPC in both assays. In a nutshell, this study contributes to the knowledge of ethanolic extract of C. ternatea. Future research could consider exploring other extraction methods that could enhance the stability of polyphenols particularly the anthocyanins from degradation such as using surfactants.
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KRYZHAK, Liliia. "CLITORIA TERNATEA — SOURCE OF FUNCTIONAL COMPONENT FOR ENRICHING YOGHURTS." Herald of Khmelnytskyi National University. Technical sciences 307, no. 2 (May 2, 2022): 182–87. http://dx.doi.org/10.31891/2307-5732-2022-307-2-182-187.
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In the dairy industry, the use of plant raw materials in the form of extracts, syrups, powders are considered in a promising area, as they contain a large number of biologically active substances. At the same time, yogurts are in great demand among various segments of the population, resulting in research aimed at developing the most popular fermented milk product with vegetable raw materials. The article theoretically substantiates and experimentally confirms the use of syrup and powder from Clitoria ternatea L. as a source of functional component in yogurts. The article proves the possibility of successful use of extract (syrup) and Clitoria ternatea powder in fermented dairy products. The technology of production and organoleptic parameters of yogurt with the use of syrup from the extract of dried flowers Clitoria ternatea – Butterfly pea flower tea Anchan is suggested. In order to improve the taste, 5 % syrup was added to the yogurt, and 0-4 % Anchan Matcha Genuine Tea powder was added to regulate the color intensity. Yogurt recipe with a mass fraction of 1,5 % fat has been developed; 2,5 % and 3,5 % with syrup and powder of clitoral triplet. Innovative thing is the fact that the yogurt production technology uses a fermentation composition of direct application «PRODALACT TSY BIO6» made in France, which differs from the traditional and contains a supplemented composition of crops: Lactobacillus delbrueckii ssp.bulgaricus, Streptococcus thermophilus, Lactobacillus acidus. Lactis. On the basis of the conducted researches, it is noted that anthocyanins of clitoris triple in the acidic environment change color, at change of pH in the alkaline part gives blue or violet color, therefore is perspective blue food dye.
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Friska Mauludifia and Shanintya Dhivya Astrinia. "PRODUKSI SERBUK PEWARNA ALAMI DARI BUNGA TELANG (CLITORIA TERNATEA L.) DENGAN TRAY DRYER YANG DIDEHUMIDIFIKASI ZEOLIT." Media Informasi Penelitian Kabupaten Semarang 3, no. 2 (December 3, 2020): 221–31. http://dx.doi.org/10.55606/sinov.v3i2.16.
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[Production of Natural Colorant Powder from Clitoria ternatea L. using Zeolite-Dehumidified Tray Dryer] One of food additives that are usually added to food is coloring agents. The use of synthetic colorant in food products often causes health problems. Telang flowers, or Clitoria ternatea L., have blue color that indicates the presence of anthocyanins. Referring to this, the flowers can potentially become natural coloring agents. This research aims to yield colorant powder, study the effect of pH and temperature on anthocyanin content, study the effect of temperature and addition of maltodextrin on drying process. The research was conducted in two main stages, namely extraction and drying. The extract is varied in its pH to obtain pH with highest anthocyanin. Drying was carried out with variations in maltodextrin concentrations of 0 and 8%; temperatures of 30, 40, 50, 60, 70 and 80°C; and rate of drying air 3 m/s. The results showed that at pH 2, the highest total anthocyanin was obtained. The higher the drying temperature and maltodextrin concentration that is added, the drying process will be faster. Increasing the temperature causes the anthocyanin concentration obtained to be smaller.
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Charurungsipong, Phoomjai, Chairath Tangduangdee, Suksun Amornraksa, Suvaluk Asavasanti, and Jenshinn Lin. "Improvement of Anthocyanin Stability in Butterfly Pea Flower Extract by Co-pigmentation with Catechin." E3S Web of Conferences 141 (2020): 03008. http://dx.doi.org/10.1051/e3sconf/202014103008.
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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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Suharman, L. S. Nadia, and A. Sutakwa. "Effect of sucrose addition to antioxidant activity and colour in blue pea flower (Clitoria ternatea L.) yoghurt." Food Research 6, no. 2 (February 28, 2022): 70–74. http://dx.doi.org/10.26656/fr.2017.6(2).143.
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Blue pea flower (Clitoria ternatea L.) yoghurt is the result of processing milk with the addition of blue pea flower extract through Lactic acid bacteria's fermentation process viz. Lactobacillus bulgaricus and Streptococcus thermophilus. Blue pea flower (Clitoria ternatea L.) contains bioactive components, particularly flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids and terpenoid. This study was aimed to determine the effect of sucrose on the antioxidant activity and colour of blue pea flower yoghurt. This study used a completely randomized design with five treatments namely yogurt control = no added blue pea flower extract, and the following with 10% blue pea flower extract at different sucrose concentrations: P1 = 0% sucrose, P2 = 4% sucrose, P3 = 8% sucrose and P4 = 12% sucrose. Data analysis used the analysis of variance. The results showed that the highest antioxidant activity was P2 = 105.25 ppm. While the best colour parameter is P2 = L * 42.42, a * 5.12, b * -5.54). Based on the results of the study, the addition of sucrose 4% increased the highest antioxidant activity and colour of yoghurt extract of blue pea flowers (Clitoria ternatea L).
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Priprem, Aroonsri, Kedsarin Saodaeng, and Kamol Lertrat. "Thermal Stability and Hair Dye of Anthocyanin Complex from Zea mays L. and Clitoria ternatea L." Applied Mechanics and Materials 563 (May 2014): 375–78. http://dx.doi.org/10.4028/www.scientific.net/amm.563.375.
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Thermal stability of total anthocyanin contents of an anthocyanin complex (AC) formed by extracts of Z. mays L. ceritina Kulesh (CC) and Clitoria ternatea L. (CT) at pH 5.5 was investigated by pH differential method. The AC shifted FTIR spectra of CC and CT from about 1,600 to 1,732 cm-1 and about 1,000 to 1,106 cm-1. Temperature-dependent degradation rates of AC of 0.4, 1.4 and 8.5 %h-1 were determined upon storage at 50, 70 and 90°C, respectively. The degradation rates of total anthocyanins of AC were about 2 times lowered than those of CC and CT. Arrhenius plots of the AC showed a change in activation energy from those of the CT and CC extracts. The AC increased the microscopic dark areas of the white hair from 2% to about 65%. It leads to conclude that complexation of anthocyanins from 2 sources into the AC reduced degradation of the anthocyanins and mpotential hair dye.
Conference papers on the topic "Clitoria ternatea anthocyanins"
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Abdullah, Rosmawati, Pat M. Lee, and Kong Hung Lee. "Multiple color and pH stability of floral anthocyanin extract: Clitoria ternatea." In 2010 International Conference on Science and Social Research (CSSR). IEEE, 2010. http://dx.doi.org/10.1109/cssr.2010.5773778.
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Syafa’atullah, Achmad Qodim, Arie Amira, Sonya Hidayati, and Mahfud Mahfud. "Anthocyanin from butterfly pea flowers (Clitoria ternatea) by ultrasonic-assisted extraction." In THE 14TH JOINT CONFERENCE ON CHEMISTRY 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0005289.
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