Determination of anthocyanin at different ph from clitoria ternatea using maceration method
Clitoria ternatea, popularly known as the butterfly pea flower, is a popular ornamental plant with significant medicinal significance. Butterfly pea is also known for its bright blue colour, which can be used as a natural food colouring in sweets and beverages. In this study, anthocyanin was extract...
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| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | en |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/12213/1/P17061_a7d18b5c55bd968ca6205882d530dbd1.pdf%206.pdf http://eprints.uthm.edu.my/12213/ https://doi.org/10.30880/ekst.2024.04.01.025 |
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| Summary: | Clitoria ternatea, popularly known as the butterfly pea flower, is a popular ornamental plant with significant medicinal significance. Butterfly pea is also known for its bright blue colour, which can be used as a natural food colouring in sweets and beverages. In this study, anthocyanin was extracted using a maceration process with distilled water as the solvent as it was simpler and less costly compared to other extraction methods. As a result, anthocyanin appears in purple, dark blue, and dark greenish hues depending on acidic, neutral, and alkaline pH, respectively. The UV-Vis spectrophotometer detected anthocyanin between 480 and 600 nm. The maximum absorbance of anthocyanin (8.50 A) occurs at pH 4, showing the presence of the highest concentration of anthocyanin in acidic conditions. The colour variations are caused by changes in anthocyanin's structural arrangement, which result in the creation of petunidin, delphinidin, and cyanidin. Thus, this study successfully demonstrated that pH affects the presence of anthocyanin in Clitoria ternatea |
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