Journal articles: '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.

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Terahara, Norihiko, Norio Saito, Toshio Honda, Kenjiro Toki, and Yutaka Osajima. "Acylated anthocyanins of Clitoria ternatea flowers and their acyl moieties." Phytochemistry 29, no. 3 (1990): 949–53. http://dx.doi.org/10.1016/0031-9422(90)80053-j.

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Padmawati, I. Gusti Ayu, I. Desak Putu Kartika Pratiwi, and Anak agung Istri Sri Wiadnyani. "Pengaruh Penambahan Ekstrak Bunga Telang (Clitoria ternatea Linn) Terhadap Karakteristik Marshmallow." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 11, no. 1 (March 31, 2022): 43. http://dx.doi.org/10.24843/itepa.2022.v11.i01.p05.

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This research was aimed to determine the effect of addition of blue butterfly pea extract on the characteristics of marshmallow and to determine the concentration of blue butterfly pea extract that produced the best characteristics of marshmallow. This research used completely randomized design with concentration of blue butterfly pea extract as treatments, which consisted of five levels: 0%, 0.3%, 0.6%, 0.9%, and 1.2%. The observed parameters include the physical, chemical, and sensory properties. The result showed that the five concentrations of blue butterfly pea extract had a significant effect on texture, color intensity, water content, anthocyanins, antioxidant activity, color (scoring and hedonic), flavor, texture, aroma, overall acceptance (hedonic) of the product. Selected product was marshmallow with the addition of 1.2% blue butterfly pea extract. The product has texture parameters of 1.28 N, color intensity L 16.71, a* 11.68, b* 7.62, 1.36% water, 1.48 mg/100 g anthocyanin, 43.50% antioxidant activity, blue color and liked, aroma, taste and overall acceptance were liked.

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Puspita, Dhanang, Monang Sihombing, and Karina Permata. "UJI TINGKAT KEMATANGAN BUAH MANGGA MENGGUNAKAN PIGMEN ANTOSIANIN DARI BUNGA TELANG (Clitoria ternatea)." Florea : Jurnal Biologi dan Pembelajarannya 8, no. 2 (November 25, 2021): 62. http://dx.doi.org/10.25273/florea.v8i2.11048.

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Increased consumption of fruit requires consumers to understand how to choose good and ripe fruit. The level of fruit maturity can be known based on physical characteristics, including the parameters of size, weight, skin color, fragrance of the fruit, and the level of hardness of the fruit flesh. Determining the level of fruit maturity based on physical characteristics has a weakness that is subjective and inconsistent. Making indicators based on natural dyes, namely anthocyanins, to determine the level of sweetness of the fruit. The purpose of this research is to use anthocyanin pigments as an indicator of fruit sweetness level to determine fruit maturity. This research is an experimental laboratory and qualitative descriptive analysis with stages; Sample Extraction, Indicator Making, Indicator Application, Fruit Acidity Testing, Data Analysis. Based on the results of the study, there were quite visible color differences on toothpicks after being inserted into the fruit samples with a sweet taste and the fruit samples with a sour taste. The indicator shows that fruit with a sour taste (pH < 3) changes color from blue to reddish purple. If the taste is not too sour (pH 5), it does not experience a significant color change. In conclusion, the anthocyanins in telang flower can be used as an indicator solution because they have a blue color at neutral pH, a reddish color at pH = 2, the red color fades at pH = 3 and 4, and there is no color change at pH 5.

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Fu, Xueying, Qiang Wu, Jian Wang, Yanli Chen, Guopeng Zhu, and Zhixin Zhu. "Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (Clitoria ternatea L.)." Molecules 26, no. 22 (November 19, 2021): 7000. http://dx.doi.org/10.3390/molecules26227000.

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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.

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Aditiyarini, Dwi, and Ester Oktaviana Iswuryani. "Effect of various factors on anthocyanins extraction from butterfly pea flower (Clitoria ternatea L.)." Nova Biotechnologica et Chimica 20, no. 1 (June 23, 2021): e817. http://dx.doi.org/10.36547/nbc.817.

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An antioxidant compound is the main compound that is used to prevent cell damage from free radicals. These unstable molecules can be produced in the environmental condition such as pollution or lifestyle. One of the antioxidant molecules are anthocyanins, which can be found in the butterfly pea flower. This compound could be obtained from the extraction process. However, extraction conditions such as sample/solvent ratio, extraction time, and pH are the main factors in maximizing the yield. In this research, various factors on anthocyanins and phenolic content in butterfly pea extract were studied to get the optimum extraction condition. Extraction of the butterfly pea flower was done using the agitation method with heating and water solvent at 60 °C and various parameters. The sample was a dried butterfly pea flower. Various factors in extraction were: sample/solvent ratio, 1 : 20 and 1 : 50 (g.mL-1), extraction time of 90 and 150 min, and pH 1.0 and 7.0. Yield is calculated by comparing the extract weight before and after drying. Total anthocyanins content and total phenolic content are determined spectrophotometrically. Based on the results, the extraction of anthocyanins was affected by the stability of structures at different pH values. The highest total anthocyanins content was 1,206.77 mg.L-1 at sample/solvent ratio 1 : 20, 90 min and pH 1.0 conditions. Then, the maximum total phenolic content was 94.04 GAE mg.mg-1 sample at the sample/solvent ratio 1 : 50, 90 min and pH 7.0.

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Leong, Chean Ring, Nurul Shahida Daud, Woei Yenn Tong, See Yuan Cheng, Wen Nee Tan, Nurhanis Syafiqah Hamin, and Khairul Faizal Pa'ee. "Gelatine Film Incorporated with Clitoria ternatea-Derived Anthocyanin Microcapsules, A Food Packaging Material Effective Against Foodborne Pathogens." Food Technology and Biotechnology 59, no. 4 (September 30, 2021): 422–31. http://dx.doi.org/10.17113/ftb.59.04.21.7069.

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Research background. Microbial contamination of food products is one of the significant causes of food spoilage and foodborne illnesses. The use of active packaging films incorporated with antimicrobial agents can be a measure to improve food quality and extend shelf life. Nevertheless, antimicrobial agents such as silver, copper, titanium and zinc in the packaging films have raised concerns among consumers due to toxicity issues. Experimental approach. The current study aims to develop biodegradable gelatine- based edible films incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. The impact of incorporation of microcapsules with anthocyanins on the morphology, thermal, mechanical, water vapour barrier and physicochemical properties of the gelatine films was evaluated in this study. The effectiveness of the developed films against foodborne pathogens and their application for perishable food protection were also investigated. Results and conclusions. The results show that incorporating anthocyanin microcapsules enhances the gelatine film physical and mechanical properties by increasing the thickness, tensile strength, Young’s modulus and elongation at break of the films. Scanning electronic microscopy analysis revealed that the film surface morphology with anthocyanin microcapsules had a homogeneous and smooth surface texture compared to the control. The thermogravimetric analysis also showed a slight improvement in the thermal properties of the developed films. Agar well diffusion assay revealed that the developed films exhibit significant inhibition against a broad-spectrum of bacteria. Furthermore, the films composed of gelatine with anthocyanin microcapsules significantly reduced the total viable count of microorganisms in the bean curd during storage for 12 days compared with the control films. Novelty and scientific contribution. Increasing global awareness of healthy and safe food with minimal synthetic ingredients as preservatives has sparked the search for the use of antimicrobial agents of natural origins in active food packaging material. In this study, a safe and effective active packaging film was developed using an environmentally friendly biopolymer, gelatine film incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. This study demonstrated that such a method is not only able to improve the film physical properties but can also significantly prolong the shelf life of food products by protecting them from microbial spoilage.

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Terahara, Norihiko, Norio Saito, Toshio Honda, Kenjiro Toki, and Yutaka Osajima. "Structure of Ternatin A2, One of Clitoria ternatea Flower Anthocyanins Having the Unsymmetrical Side Chains." HETEROCYCLES 31, no. 10 (1990): 1773. http://dx.doi.org/10.3987/com-90-5544.

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Nugraha, AlexanderPatera, Desintya Rahmadhani, MartiningShoffa Puspitaningrum, Yuniar Rizqianti, ViolDhea Kharisma, and DiahSavitri Ernawati. "Molecular docking of anthocyanins and ternatin in Clitoria ternatea as coronavirus disease oral manifestation therapy." Journal of Advanced Pharmaceutical Technology & Research 12, no. 4 (2021): 362. http://dx.doi.org/10.4103/japtr.japtr_126_21.

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Marpaung, Abdullah Muzi. "Tinjauan manfaat bunga telang (clitoria ternatea l.) bagi kesehatan manusia." Journal of Functional Food and Nutraceutical 1, no. 2 (February 29, 2020): 63–85. http://dx.doi.org/10.33555/jffn.v1i2.30.

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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.

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Wongs-Aree, C., M. M. Giusti, and S. J. Schwartz. "ANTHOCYANINS DERIVED ONLY FROM DELPHINIDIN IN THE BLUE PETALS OF CLITORIA TERNATEA." Acta Horticulturae, no. 712 (June 2006): 437–42. http://dx.doi.org/10.17660/actahortic.2006.712.51.

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Ha, Vy T. N., and Ngoc T. H. Le. "Extraction of anthocyanins from Clitoria ternatea L. petals in Vietnam and determination of its antioxidant and antimicrobial activities." Jordan Journal of Pharmaceutical Sciences 15, no. 2 (June 1, 2022): 145–57. http://dx.doi.org/10.35516/jjps.v15i2.302.

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In this study, the effects of various factors on anthocyanins extracted from ClitoriaTernatea L. petals were determined. In addition, phytochemical properties, antioxidant ability, antimicrobial capacity, and application of anthocyanins extractions were also investigated. As a result, the highest proportion of anthocyanin, 1.21 mg/g fresh weight (FW), was obtained when extracting ClitoriaTernatea L. petals with 100% methanol, with the solvent/sampleratio of 10ml/g at 37oC for an hour. The highest total phenolic content (TPC) was 24.7x103±8.55x102 µg gallic acid equivalent (GAE)/g FW, while the figures for total flavonoid content was 18.8±0.149 mg quercetin equivalent (QE)/g FW. The values for 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity and the highest total antioxidant activity were EC50=904.1µg/ml and 2.86x103±1.01x101 µg ascorbic acid equivalent (AAE)/g FW, respectively. The inhibitions to Staphylococcus aureus, Streptococcus mutans, and Pseudomonas aeruginosa were shown with the minimum inhibitory concentration (MIC) of 90 mg/ml and 180 mg/ml. It also showed that the ClitoriaTernatea L. petal extract also had the potential to be developed into a pH indicator, however, further study should be carried out to obtain a highly qualified one.

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Ravindran, Darvin R., Madhuri Bharathithasan, Patmani Ramaiah, Mohd Sukhairi Mat Rasat, Dinesh Rajendran, Shakila Srikumar, Intan H. Ishak, Abd Rahman Said, Rajiv Ravi, and Mohamad Faiz Mohd Amin. "Chemical Composition and Larvicidal Activity of Flower Extracts from Clitoria ternatea against Aedes (Diptera: Culicidae)." Journal of Chemistry 2020 (September 30, 2020): 1–9. http://dx.doi.org/10.1155/2020/3837207.

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Mosquitoes have always been a human health threat; the major global health problems caused by them are malaria, dengue fever, yellow fever, and Zika as well as several other vector-borne outbreaks. The major problems in controlling these vectors borne diseases are related to resistance to eradication measures. Different classes of insecticides used for controlling public health have raised the concern of resistant problems with mosquitoes and environmental pollution caused by the control measures. Thus, a search for alternative natural compounds is necessary for solving the insecticidal resistance problem using pesticides in the larval stage of vector development as well as creating a chemical-free environment for a healthy society. Hence, the major focus of this study is to identify the larvicidal mechanisms, metabolite, antioxidants, and chemical compounds and elucidate their structures from C. ternatea flower and to test their efficacies against early 4th instar larvae of Aedes aegypti and Aedes albopictus. Clitoria ternatea flowers were collected from the garden of the Faculty of Medicine in International Quest University, Ipoh, Perak, and thence used for crude extraction. Further on, the metabolite test, antioxidant test, and chromatography techniques were conducted to identify the chemical composition of extracts and their chemical structures were identified using GCMS-QP2010 Ultra (Shimadzu). Next, the extracts were evaluated against the early 4th instar larvae of Aedes mosquito vectors following the WHO procedures for larval bioassays. The larvicidal activity of Clitoria ternatea flower extracts evidently affected the early 4th instar larvae of Aedes mosquito vectors. The highest larvicidal activity was observed against the early 4th instar larvae of Aedes aegypti with the LC50 and LC95 values of 1056 and 2491 mg/L, respectively. Meanwhile, the larvae bioassay test for Aedes albopictus recorded the LC50 and LC95 values of 1425 and 2753 mg/L. Moreover, the results for nontarget organism test on guppy fish, Poecilia reticulata, showed no mortalities with flower extracts at 2500 mg/L, hence posing no toxic effects on fish. In this study, we have found a total of 16 chemical compounds and 6 chemical compounds have been reported to possess direct insecticidal, larvicidal, and pupicidal effects. Six chemicals with insecticidal properties were found to be glycerin, 2-hydroxy-gamma-butyrolactone, neophytadiene, n-hexadecanoic acid, cis-vaccenic acid, and octadecanoic acid with a total of 28.7% efficacy. Clitoria ternatea flower extracts also showed different types of phenols such as anthocyanins, flavonoids, and tannins. Our findings showed that the crude extract of Clitoria ternatea flower bioactive molecules is effective and may be developed as biolarvicide for Aedes mosquito vector control. Furthermore, this study also provided a baseline understanding for future research work in the field of applications of Clitoria ternatea flower extracts for their long-term effects on human health such as a food additive, antioxidant, and cosmetic.

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Setiawati, A. E., and J. Kusnadi. "Optimization of fermentation time and grain concentration for water kefir production from butterfly pea flower (Clitoria ternatea)." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012081. http://dx.doi.org/10.1088/1755-1315/924/1/012081.

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Abstract Herbal tea is known rich in bioactive compounds and pigments. Herbal tea can be derived from Butterfly pea flowers. Butterfly pea has a high level of anthocyanins and flavonoid levels. However, butterfly pea has not been used optimally in fermentation products such as water kefir. Water kefir has many benefits and potential antioxidant sources. This research aimed to optimize fermentation time (24-48 hours) and concentration grain (5-15%) for the production of butterfly pea water kefir with a good antioxidant activity using response surface methodology. Central Composite Design was used to develop models of the response. The response used in this research is antioxidant activity, flavonoid, anthocyanin and brightness. The optimum condition was obtained at 36 hours 2 minutes of fermentation time, and 15% of grain concentration using Design Expert 10.01. The optimum combination for butterfly pea water kefir resulted in 58 ppm of antioxidant activity, 39 of brightness, 81 mg/g QE of flavonoid and 4.2 ppm of anthocyanin. A validation experiment showed that no significant difference between actual and predicted values based on paired t-test (p>0.05) using Minitab 17.0.

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Kryzhak, L. M. "Isolation of Anthocyanins (pigments) by the method of optimal selection of clitoria ternatea extraction." Taurian Scientific Herald. Series: Technical Sciences, no. 2 (2022): 24–31. http://dx.doi.org/10.32851/tnv-tech.2022.2.4.

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Chen, Hua-Wei, Yu-Wei Chang, and Wu-Po Fang. "A New Approach for the Microencapsulation of Clitoria Ternatea Petal Extracts by a High-Pressure Processing Method." Pharmaceutics 13, no. 1 (December 24, 2020): 23. http://dx.doi.org/10.3390/pharmaceutics13010023.

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Toxic organic solvent residues and the active substances of thermal degradation (such as anthocyanin and polyphenols) are always a concern with the liposomes produced by traditional techniques. The present study focuses on a new approach for the microencapsulation of Clitoria ternatea petal (CTP) extracts, which contain anthocyanins, by high-pressure processing (HPP) at room temperature. Thus, a series of CTP liposomes were prepared and their physicochemical properties were analyzed by laser granulometry and by scanning electron microscopy (SEM). The results revealed that the average particle size of the liposomes after HPP treatment increased gradually from 300 MPa to 600 MPa, possibly due to the aggregation of liposomes and damage to the phospholipid bilayers. For the preparation of liposomes by the HPP method at 300 MPa, the mean particle size, polydispersity index (PDI), and encapsulation efficiency were 240.7 nm, 0.37, and 77.8%, respectively. The HPP method provided a number of advantages over conventional methods (magnet stirring and ultrasonication) as it could allow liposome preparation with higher encapsulation efficiency, smaller size, and narrower, more reproducible particle size distribution. Conclusively, microencapsulation in the liposomes was successfully achieved with the fast-adiabatic expansion of HPP.

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Thuy, Nguyen Minh, Vo Minh, Tran Ben, My Tuyen Thi Nguyen, Ho Ha, and Ngo Tai. "Identification of Anthocyanin Compounds in Butterfly Pea Flowers (Clitoria ternatea L.) by Ultra Performance Liquid Chromatography/Ultraviolet Coupled to Mass Spectrometry." Molecules 26, no. 15 (July 27, 2021): 4539. http://dx.doi.org/10.3390/molecules26154539.

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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.

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Leong, Chean-Ring, Muhammad Afif Kamarul Azizi, Md Abu Taher, Suzana Wahidin, Kok-Chang Lee, Wen-Nee Tan, and Woei-Yenn Tong. "Anthocyanins from Clitoria ternatea Attenuate Food-Borne Penicillium expansum and its Potential Application as Food Biopreservative." Natural Product Sciences 23, no. 2 (2017): 125. http://dx.doi.org/10.20307/nps.2017.23.2.125.

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Qi, Dongxiu, Yewen Xiao, Li Xia, Linlin Li, Suwei Jiang, Shaotong Jiang, and Hualin Wang. "Colorimetric films incorporated with nisin and anthocyanins of pomegranate/Clitoria ternatea for shrimp freshness monitoring and retaining." Food Packaging and Shelf Life 33 (September 2022): 100898. http://dx.doi.org/10.1016/j.fpsl.2022.100898.

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Muzi Marpaung, Abdullah, Nuri Andarwulan, Purwiyatno Hariyadi, and Didah Nur Faridah. "Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7." American Journal of Food Science and Technology 5, no. 5 (September 22, 2017): 199–203. http://dx.doi.org/10.12691/ajfst-5-5-5.

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Handayani, Nurul Esti, and Ika Dyah Kumalasari. "Analisis mikrobiologi dan organoleptik mi basah hasil formulasi dengan penggunaan ekstrak bunga telang (Clitoria ternatea L.) sebagai pengawet alami dan antioksidan." Agrointek : Jurnal Teknologi Industri Pertanian 16, no. 2 (May 30, 2022): 153–63. http://dx.doi.org/10.21107/agrointek.v16i2.12557.

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Clitoria ternatea is a promisiing material to as one of natural preservatives because it contains tannin compounds, carbohydrates, saponins, anthocyanins, flavonoids that has function as antibacterial and antioxidants. This study aims to determine the organoleptic and microbiological properties of wet noodle of Clitoria ternatea extract with various concentrations. This study used a completely randomized design (CRD) consisting of 4 formulations P1 (without extract), P2 (12,5 ml), P3 (25 ml), and P4 (37,5 ml). All formulations were carried out by organoleptic analysis with parameters of color, aroma, taste, hardness, stickiness, elasticity, and overall, then wet noodles with storage treatment of 0 hours, 12 hours, and 24 hours were subjected to microbiological tests. Wet noodles with the most preferred formulation at 0 hours, 12 hours, and 24 hours storage were subjected to chemical analysis tests. Wet noodles with data were analyzed by Analysis of Variance (ANOVA). If there is a significant difference between the treatments, it is continued with Duncan's test. The results showed that wet noodles with highest hedonic score ranged between 3.14-3.80 at 1-5 scale for color, aroma, taste, stickiness, elasticity, and texture was made using 25 ml butterfly pea extract indicated its preferability. This wet noodles proximate content also change during storage correlated to microbiological characteristics. The higher butterfly pea extract concentration, the higher bacteria growth inhbition capacity. Addition of butterfly pea extract had 63.07 % antioxidant activity. The result indicated that butterfly pea extract addition to wet noodles was preferable increased noodles shelf life while inhibited bacteria and fungi growth better than control, thus had potential as natural preservative for wet noodles

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Anggraini, Tuty, Winda Wahyuni Roza, Kesuma Sayuti, Neswati, and Alfi Asben. "Potential Clitoria Ternatea as Colourant for Gambir Leaves Tea: the Antioxidant Activity, Polyphenols, Anthocyanins, Catechin, and Epigallocatechin gallate." International Journal on Advanced Science, Engineering and Information Technology 12, no. 1 (January 24, 2022): 379. http://dx.doi.org/10.18517/ijaseit.12.1.11336.

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Ichiyanagi, Takashi, Masayuki Nashimoto, and Norihiko Terahara. "Gastrointestinal Absorption of Ternatins, Polyacylated Anthocyanins Derived from Butterfly Pea (Clitoria ternatea L.) Petals in Rats." BPB Reports 4, no. 4 (2021): 136–41. http://dx.doi.org/10.1248/bpbreports.4.4_136.

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Nhựt, Phạm Trí, Đào Tấn Phát, Trần Thiện Hiền, Lâm Trí Đức, Phạm Văn Thịnh, Trần Bùi Phúc, and Mai Huỳnh Cang. "Đánh giá hàm lượng anthocyanins và hoạt tính kháng oxi hóa của cao chiết từ các loại rau củ, quả và hoa." Journal of Science and Technology 2, no. 4 (December 25, 2019): 42–47. http://dx.doi.org/10.55401/jst.v2i4.174.

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Từ lâu, anthocyanin đã được biết đến và sử dụng phổ biến từ Đông sang Tây. Tác dụng sinh học của chúng có ích với sức khỏe của con người đã được khẳng định. Hiện nay, anthocyanin được đẩy mạnh nghiên cứu để phục vụ cuộc sống của con người. Nghiên cứu này được tiến hành nhằm mục đích phân tích, đánh giá hàm lượng anthocyanin và khả năng kháng oxi hóa của các loại nguyên liệu rau củ, quả, hoa có nguồn gốc tại Việt Nam. Dựa trên các phương pháp phân tích thực nghiệm trước đó để khảo sát phổ hấp thụ cực đại của dịch trích, từ đó định lượng được hàm lượng anthocyanin cũng như hoạt tính kháng oxy hóa tương ứng ở mỗi loại nguyên liệu gồm: Khoai lang tím (Ipomoea batatas (L.) Lam) 212,59mg/l; 33,57µg/ml, đậu đen (Vigna unguiculata subsp.) 207,88mg/L; 16,9µg/ml, gạo nếp cẩm (Philydrum lanuginosum Banks) 125,98mg/l; 93,18µg/ml, quả sim (Rhodomyrtus tomentosa) 250,10mg/l; 186,39µg/ml, hoa đậu biếc (Clitoria ternatea) 132,46mg/l; 760,69µg/ml và hoa bụp giấm (Hibiscus Sabdariffa) 187,31mg/l; 428,25µg/ml.

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Fitri*, Camalin Bela Sukmaning, and Retno Aliyatul Fikroh. "The Potential of Clitoria ternatea L. Extracts as an Alternative Indicator in Acid-Base Titration." Jurnal IPA & Pembelajaran IPA 5, no. 4 (December 21, 2021): 340–52. http://dx.doi.org/10.24815/jipi.v5i4.23183.

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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.

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Singh, Sudarshan, Ozioma Forstinus Nwabor, Dwi Marlina Syukri, and Supayang Piyawan Voravuthikunchai. "Chitosan-poly(vinyl alcohol) intelligent films fortified with anthocyanins isolated from Clitoria ternatea and Carissa carandas for monitoring beverage freshness." International Journal of Biological Macromolecules 182 (July 2021): 1015–25. http://dx.doi.org/10.1016/j.ijbiomac.2021.04.027.

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Pham, Tri Nhut, Tri Duc Lam, Minh Tien Nguyen, Xuan Tien Le, Dai-Viet N. Vo, Tran Quoc Toan, and Thanh Sang Vo. "Effect of various factors on extraction efficiency of total anthocyanins from Butterfly pea (Clitoria ternatea L. Flowers) in Southern Vietnam." IOP Conference Series: Materials Science and Engineering 544 (July 9, 2019): 012013. http://dx.doi.org/10.1088/1757-899x/544/1/012013.

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Escher, Graziela Bragueto, Mingchun Wen, Liang Zhang, Neiva Deliberali Rosso, and Daniel Granato. "Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals." Food Chemistry 331 (November 2020): 127341. http://dx.doi.org/10.1016/j.foodchem.2020.127341.

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Vuong, Tung Thanh, and Parichat Hongsprabhas. "Influences of pH on binding mechanisms of anthocyanins from butterfly pea flower (Clitoria ternatea) with whey powder and whey protein isolate." Cogent Food & Agriculture 7, no. 1 (January 1, 2021): 1889098. http://dx.doi.org/10.1080/23311932.2021.1889098.

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Nhut Pham, Tri, Duy Chinh Nguyen, Tri Duc Lam, Pham Van Thinh, Xuan Tien Le, Dai Viet Vo Nguyen, Hieu Vu Quang, Trinh Duy Nguyen, and Long Giang Bach. "Extraction of anthocyanins from Butterfly pea (Clitoria ternatea L. Flowers) in Southern Vietnam: Response surface modeling for optimization of the operation conditions." IOP Conference Series: Materials Science and Engineering 542 (July 5, 2019): 012032. http://dx.doi.org/10.1088/1757-899x/542/1/012032.

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Alexander Patera Nugraha, Agung Sosiawan, Amelia Aisyiah Anwar, Rifqah Ananda Mappananrang, Alqomariyah Eka Purnamasari, Nastiti Faradilla Ramadhani, and Satutya Wicaksono. "Combination of anthocyanin ternatin and hydroxyapatite/β-tricalcium phosphate coralline as a socket preservation biomaterial in dental implant: A narrative review." World Journal of Advanced Research and Reviews 16, no. 3 (December 30, 2022): 043–48. http://dx.doi.org/10.30574/wjarr.2022.16.3.1285.

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Background: Tooth extraction is surgical treatment with clinical manifestation is alveolar bone resorption of 11-63% which potentially fails dental implant treatment. Socket preservation is bone regeneration treatment to minimize bone morphological changes in post-extraction using bone graft. Anti-inflammatory biomaterial is needed to modulate inflammatory cascade in the lesion. Anthocyanin ternatin is a flavonoid derived from butterfly pea (Clitoria ternatea) as an anti-inflammatory and antioxidants agent. Hydroxyapatite/β-Tricalcium Phosphate coralline (HA/β-TCP coralline) is a combination of bioceramic material from calcium carbonate heating of Porites spp. coral which has potential to induce osteogenesis, osteoinduction, and osteoconduction. Combination of Anthocyanin ternatin and HA/β-TCP coralline applied to the defect area in dried powder form to induce hard tissue regeneration. Purpose: To describe the potential of combination of Anthocyanin ternatin and HA/β-TCP coralline as a socket preservation biomaterial in dental implant. Review: Combination of Anthocyanin ternatin and dried powder HA/β-TCP coraline is applied in dental socket. Anthocyanin ternatin suppresses ROS and iNOS then inhibit NF-kB signaling pathway. Downregulation of the pathway decreases TNF-α and IL-1β/6 expression so the expression of RANKL is inhibited. Lowering of ROS followed by upregulated Ca2+ level from HA/β-TCP coralline causes the increase in DKK1 and PTEN expression so Akt and Wnt expression is induced. Upregulation of the proteins induces the BMP2/TGF-β/Smad1/5/8 signaling pathway activation manifest in the increase of Runx2, OCN, and Osx then the preosteoblast differentiation to osteoblast is increased. Conclusion: Combination of Anthocyanin ternatin and HA/β-TCP coralline is potential as socket preservation biomaterial in dental implant.

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Wiyantoko, Bayu, and Astuti Astuti. "Butterfly Pea (Clitoria Ternatea L.) Extract as Indicator of Acid-Base Titration." IJCA (Indonesian Journal of Chemical Analysis) 3, no. 1 (March 15, 2020): 22–32. http://dx.doi.org/10.20885/ijca.vol3.iss1.art4.

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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.

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Kosai, Piya, Kanjana Sirisidthi, Kanitta Jiraungkoorskul, and Wannee Jiraungkoorskul. "Review on Ethnomedicinal uses of Memory Boosting Herb, Butterfly Pea, Clitoria ternatea." Journal of Natural Remedies 15, no. 2 (December 5, 2015): 71. http://dx.doi.org/10.18311/jnr/2015/480.

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Clitoria ternatea (Family: Fabaceae) is one of the traditional medicinal plants used as “Shanka Pushpi” an Ayurvedic medicine used to boost or enhance neurological health. The plant contains alkaloid, flavonoid, taraxerol, taraxerone, triterpenoid and anthocyanin as active chemicals that bring about its biological effects. Its extracts possess a wide range of pharmacological activities including antibacterial, anti-diabetic, anti-diarrheal, anti-fungal, anti-helmintic, anti-inflammatory, antimicrobial, antioxidant, and antipyretic activities, hypolipidemia, immunomodulatory, and wound healing. This review is an attempt to compile information on various ethno medicinal uses of memory boosting herb, butterfly pea, Clitoria ternatea. Conclusion: It has a wide spectrum of neuro pharmacological benefits such as nootropic, anti-depressant, anti-stress, anxiolytic, and anticonvulsant activities.

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Marpaung, Abdullah Muzi, Michael Lee, and Irvan Setiadi Kartawiria. "The Development of Butterfly pea (Clitoria ternatea) Flower Powder Drink by Co-crystallization." Indonesian Food Science & Technology Journal 3, no. 2 (July 31, 2020): 34–37. http://dx.doi.org/10.22437/ifstj.v3i2.10185.

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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

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Terahara, Norihiko, Norio Saito, Toshio Honda, Kenjiro Toki, and Yutaka Osajima. "Further structural elucidation of the anthocyanin, deacylternatin, from Clitoria ternatea." Phytochemistry 29, no. 11 (January 1990): 3686–87. http://dx.doi.org/10.1016/0031-9422(90)85308-3.

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Priprem, Aroonsri. "Fungal Infection Enhances Anthocyanin Production in Blue Flowers of Clitoria ternatea." British Biotechnology Journal 4, no. 7 (January 10, 2014): 769–77. http://dx.doi.org/10.9734/bbj/2014/10370.

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Ayu Martini, Ni Ketut, Ni Gusti Ayu Ekawati, and Putu Timur Ina. "PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KARAKTERISTIK TEH BUNGA TELANG (Clitoria ternatea L.)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 3 (September 30, 2020): 327. http://dx.doi.org/10.24843/itepa.2020.v09.i03.p09.

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This study was conducted to determine the effect of drying temperature and time on the characteristics of blue pea flower tea and obtain drying temperature and time that produce blue pea flower tea with the best characteristics. The experimental design used was a factorial Randomize Block Design consisting of 2 factors: the first factor was drying temperature, namely 50oC, 60oC, and 70oC and the second factor was drying time, namely 3 hours, 3.5 hours, and 4 hours. The treatment was repeated 2 times to obtain 18 experimental units. The data obtained were analyzed by analysis of variance (ANOVA) and if the treatment had significant effect followed by Duncan test. The results showed that interaction between drying temperature and time had a significant effect on water content, extract content, total phenol, flavonoids, anthocyanin, and antioxidant activity. Drying at a temperature of 50oC for 4 hours was produced blue pea flower tea with the highest antioxidant activity (IC50) of 128.25 ppm, water content of 10.18%, extract content of 51.60%, total phenol of 515.48 mg/100g, flavonoids of 23.99 mg/100g, and anthocyanin of 249.69 mg/100g.

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Abidin, Z. H. Z., N. S. A. Manah, A. N. Hadi, N. S. Saugi, F. A. Fuad, N. A. Mazni, H. C. Hassan, M. A. Careem, and A. K. Arof. "The colour stability of natural blue dye extracted from Clitoria ternatea L. in poly(acrylamide-co-acrylic acid) coating film." Pigment & Resin Technology 48, no. 4 (July 1, 2019): 265–71. http://dx.doi.org/10.1108/prt-12-2017-0106.

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Purpose This paper aims to focus on a comparison study of the visible stability of natural blue dye consisting anthocyanin molecules extracted from Clitoria ternatea in coating films. Design/methodology/approach The coating films were prepared by mixing the blue dye with poly(acrylamide-co-acrylic acid) in three different weight ratios. Samples were coded as 10PBA, 15PBA and 20PBA, where PBA is the abbreviation for poly acrylamide-co-acrylic acid, blue dyes and anthocyanin. The number at the beginning of each code represents the weight percentage of poly(acrylamide-co-acrylic acid) to natural blue dye. The mixtures were applied on separate glass substrates to form coating films. Another set of samples were prepared for the comparison study with a commercial acrylic clear coat (cc) applied on the surface of the 10PBA, 15PBA and 20PBA coating films. These coating films were coded 10PBAcc, 15PBAcc and 20PBAcc. The purpose of the clear coat is to observe how it affects the colour stability of the blue coating films with respect to time. All samples were exposed to the ultraviolet (UV) source, an 18 W Philips TL-D 18w/830 UV fluorescent lamp. The UV lamp was placed 15 cm above the surface of the samples for 35 days. The colour of the coatings was measured using CIE L*a*b* colour space coordinate. Findings The results obtained show 10PBA and 10PBAcc have the highest colour stability after 35 days of exposure to UV light. The reflectivity of the coating films was also measured during exposure to UV lamp. Reflectivity measurements also showed that 10PBA and 10PBAcc coating films had the highest reflective stabilities. Research limitations/implications The potential of using natural blue dye consisting anthocyanin in coating film to obtain high colour stability. Practical implications The coating film developed in this work is suitable to be applied on glass substrates. Originality/value The application of anthocyanin dye extracted from the Clitoria ternatea L. as a colourant in coating films

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Hidayati, N. A., M. W. Wijaya, V. P. Bintoro, S. Mulyani, and Y. Pratama. "Development of biodegradable smart packaging from chitosan, polyvinyl alcohol (PVA) and butterfly pea flower’s (Clitoria ternatea L.) anthocyanin extract." Food Research 5, no. 3 (June 13, 2021): 307–14. http://dx.doi.org/10.26656/fr.2017.5(3).537.

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Active compounds from natural sources such as butterfly pea flowers (Clitoria ternatea L.) such as anthocyanin was found able to be integrated with chitosan and Polyvinyl Alcohol (PVA) polymers in their application as smart packaging. Smart packaging that contains anthocyanin shows a colour response to changes in pH due to food spoilage. This study was aimed to evaluate the effects of chitosan (CH) and PVA proportion on the quality of biodegradable film incorporating butterfly pea flower’s anthocyanin (BPFA) extract included film thickness, tensile strength (TS), elongation (E%), total anthocyanin content and the film colour response at different pH range were characterized. Concentrated anthocyanin extract was obtained from butterfly pea flower petals in ultrasonic-assisted leaching using ethanol as a solvent and followed by rotary vacuum evaporation. The film-forming solution was prepared from a binary mixture of CH:PVA in the ratio of 20:80, 40:60, 60:40, and 80:20. The results showed that films obtained from all combinations could exhibit different colour responses in various pH ranges, indicating the successful incorporation of anthocyanin. The film with CH:PVA ratio of 40:60 showed a more pronounced colour change, among other treatments. It was also characterized by a thickness of 0.15 mm, TS of 11.02 MPa, E% of 48.00%, and total anthocyanin of 25.08 mg/g. The film showed high potential to be used as biodegradable smart packaging for the food system which produces pH change upon deterioration.

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Khampaenjiraroch, Bhattaranitch, Aroonsri Priprem, Kamol Lertrat, and Teerasak Damrongrungruang. "Rapid HPLC of Cyanidin and Delphinidin of an Anthocyanin Complex Exposed to Human Gingival Epithelial Cells." Applied Mechanics and Materials 563 (May 2014): 403–6. http://dx.doi.org/10.4028/www.scientific.net/amm.563.403.

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A rapid isocratic HPLC was developed and validated for use in simultaneous analysis of cyanidin and delphinidin extracted from purple cobs of Zea mays L. ceritina Kulesh. (CC), blue petals of Clitoria ternatea L. (CT) and an anthocyanin complex (AC). The method was shown to be rapid, precise and accurate within 5 20 μg/ml (r > 0.997) with limits of detection and quantitation of 0.45 and 1.52 μg/ml for cyanidin and 4.04 and 13.3 μg/ml for delphinidin, respectively. It could quantitatively detect and compare changes in cyanidin and delphinidin from the AC exposed to human gingival epithelium cells.

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Liew, S. Y., Z. Mohd Zin, N. M. Mohd Maidin, H. Mamat, and M. K. Zainol. "Effect of the different encapsulation methods on the physicochemical and biological properties of Clitoria ternatea flowers microencapsulated in gelatine." Food Research 4, no. 4 (March 26, 2020): 1098–108. http://dx.doi.org/10.26656/fr.2017.4(4).033.

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Clitoria ternatea flowers are known as butterfly pea flowers which contain many bioactive compounds and can be found in tropical countries. However, the bioactive compounds are easily lost when exposed to various environmental conditions. Encapsulation technologies are introduced to provide maximum protection to the encapsulated bioactive compounds. The main objectives of this study were to determine the physicochemical properties of C. ternatea flowers encapsulated in gelatine prepared using different encapsulating methods and the microbiological properties of the best encapsulating methods for C. ternatea flowers with gelatine. In this study, the moisture contents for ultrasonic spray dried powders recorded the lowest (5.94±0.44%) while samples of convection oven recorded the highest (14.33±1.30%). However, the ultrasonic spray dried powders demonstrated the highest total flavonoid contents, but convection oven dried powders showed the lowest. The results for total anthocyanin contents were similar to total flavonoid contents. The highest encapsulation efficiency based on anthocyanin contents was found in freeze dried powders (95.75±0.24%). These results showed the same antioxidant activity (DPPH assay) with the highest percentage inhibition of freeze dried powders and the lowest percentage inhibition of ultrasonic spray dried powders. The phytochemical functional group that revealed from Fourier Transform Infrared spectroscopic (FTIR) analysis also indicate the presence of high amount of phenolic compounds in freeze dried powders although with ‘collapse building’ shape with fibrillary structure. The freeze dried powder showed the highest L* value (45.62±0.54), yet ultrasonic spray dried powders highest a*, b* and C* value. Thus, the analysis for microbial properties was carried out on freeze dried powders as freeze dryer was chosen as the best encapsulating methods. The freeze dried powders showed inhibition against gram positive and gram negative bacteria such as Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella enterica and fungi such as Aspergillus niger and Candida albicans. The current study demonstrated the potential of using gelatine to encapsulate technique to retain antioxidant compounds in gelatine encapsulated C. ternatea flowers. This finding provides useful information on the use of different encapsulated methods for the development of functional food products for gelatine encapsulated flowers of C. ternatea.

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Journal articles on the topic 'Clitoria ternatea anthocyanins'

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