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Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts

Author

Listed:
  • Sy-Yu Shiau

    (Department of Food Nutrition and Safety, Sanda University, Shanghai, China
    Department of Food Science and Technology, Tajen University, Pingtung, Taiwan, Republic of China)

  • Yuhan Wang

    (Department of Food Nutrition and Safety, Sanda University, Shanghai, China)

  • Yanli Yu

    (Department of Food Nutrition and Safety, Sanda University, Shanghai, China)

  • Songling Cai

    (Department of Food Nutrition and Safety, Sanda University, Shanghai, China)

  • Qian Liu

    (Department of Food Nutrition and Safety, Sanda University, Shanghai, China)

Abstract

The demand for beneficial, safe natural pigments is growing. Clitoria ternatea (CT) flowers are a promising source of natural blue colours and bioactive compounds. This study extracted intact CT flowers (CTFs) and their powders (CTFPs) with distilled water at various temperatures (30-90 °C) and durations (30-180 min). The total anthocyanin content (TAC) and total phenolic content (TPC) of the CT extracts were analysed by using the pH differential and Folin-Ciocalteu methods, respectively. The antioxidant activity was expressed as the ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The results showed that different sample types significantly (P < 0.05) influenced the TAC, TPC, and antioxidant activity. The optimal TAC and TPC extraction for CTF was at 90 °C for 90 min, and for CTFP at 90 °C for 30 min. Using hot water instead of 60% alcohol organic solvent was feasible for extracting the phytochemicals, particularly with CTF. Ultrasound-assisted extraction was notably effective for anthocyanins from intact flowers. Higher heating temperatures and pH values increased the anthocyanin degradation rate constants, while a higher pH decreased the activation energy. Thus, blue aqueous CT flower extracts, rich in phytochemicals and antioxidants, have the potential for use in foods and nutraceuticals with neutral and acidic pH values.

Suggested Citation

  • Sy-Yu Shiau & Yuhan Wang & Yanli Yu & Songling Cai & Qian Liu, 2024. "Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 42(4), pages 284-294.
    • Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:4:id:68-2024-cjfs
    DOI: 10.17221/68/2024-CJFS
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    References listed on IDEAS

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    1. Simona OANCEA & Olga DRĂGHICI, 2013. "pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivars," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 283-291.
    2. Gülşan DANIŞMAN & Esra ARSLAN & Ayşegül Kirca TOKLUCU, 2015. "Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(2), pages 103-108.
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