Abstract
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.
Cited by
10 articles.
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