Butterfly Pea (Clitoria ternatea) Flower Bioactive Compound Extraction with Influence of Extraction Method and Solvent Acidity Degree Latifa Putri Aulia (a*), Diaphenia Adinda Syaharani Danardono (b), Yunianta (c), Dita Kristanti (d)
a) Faculty of Agricultural Tehcnology, Brawijaya University, Malang 65145, Indonesia
*latifaputria[at]ub.ac.id
b) Faculty of Agricultural Tehcnology, Brawijaya University, Malang 65145, Indonesia
c) Faculty of Agricultural Tehcnology, Brawijaya University, Malang 65145, Indonesia
d) Research Center of Food Technology and Processing National Research and Innovation Agency, Yogyakarta 55861, Indonesia
Abstract
Butterfly pea flower bioactive compounds extraction to obtain extract with antioxidant activity was affected by several factors- two of them were extraction method and solvent acidity degree. This research aims to understand the effect of microwave extraction (MAE), ultrasonic extraction (UAE), and various acidic pHs of solvents in producing the best butterfly pea flower extract after it was known that MAE and UAE performed better than conventional extraction and acidic solvents worked better than solvents with a higher pH. The research was arranged in nested with extraction method factors (MAE (10% power, 15 minutes), UAE (60 C, 15 minutes)) and solvent pH factors (distilled water-HCl solvent pH 1, 2, and 3). The best extract was obtained using MAE and distilled water-HCl solvent pH 1 with a 73.00% yield, brightness (L*) 33.34, redness (a*) 50.13, yellowish (b*) 14.85, IC50 antioxidant activity of 119.15 ppm, total phenolic content of 37.52 mg GAE/g, total anthocyanin content of 62.90 mg/L, and high anthocyanin stability. FTIR spectroscopy analysis was done on each extract, which confirmed the presence of bioactive compounds with O-H, C=-C, C=-N, C=C, and C=O groups, as well as the presence of bioactive compounds with aromatic rings, anthocyanins, and flavonoids in each extract.
