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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| Language: | en |
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2024
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| 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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| author | Mohd Idris, Alya Athirah Asman, Saliza Abu Mohammad, Aliea Suhana Amirullah, Anis Faqehah Mohd Tasyrif, Hafeeza Munira |
| author_facet | Mohd Idris, Alya Athirah Asman, Saliza Abu Mohammad, Aliea Suhana Amirullah, Anis Faqehah Mohd Tasyrif, Hafeeza Munira |
| author_sort | Mohd Idris, Alya Athirah |
| building | UTHM Library |
| collection | Institutional Repository |
| content_provider | Universiti Tun Hussein Onn Malaysia |
| content_source | UTHM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | 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 |
| format | Conference or Workshop Item |
| id | my.uthm.eprints-12213 |
| institution | Universiti Tun Hussein Onn Malaysia |
| language | en |
| publishDate | 2024 |
| record_format | eprints |
| spelling | my.uthm.eprints-122132025-04-21T02:42:03Z http://eprints.uthm.edu.my/12213/ Determination of anthocyanin at different ph from clitoria ternatea using maceration method Mohd Idris, Alya Athirah Asman, Saliza Abu Mohammad, Aliea Suhana Amirullah, Anis Faqehah Mohd Tasyrif, Hafeeza Munira QK Botany 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 2024-07-27 Conference or Workshop Item PeerReviewed text en http://eprints.uthm.edu.my/12213/1/P17061_a7d18b5c55bd968ca6205882d530dbd1.pdf%206.pdf Mohd Idris, Alya Athirah and Asman, Saliza and Abu Mohammad, Aliea Suhana and Amirullah, Anis Faqehah and Mohd Tasyrif, Hafeeza Munira (2024) Determination of anthocyanin at different ph from clitoria ternatea using maceration method. In: ENHANCED KNOWLEDGE IN SCIENCES AND TECHNOLOGY. https://doi.org/10.30880/ekst.2024.04.01.025 |
| spellingShingle | QK Botany Mohd Idris, Alya Athirah Asman, Saliza Abu Mohammad, Aliea Suhana Amirullah, Anis Faqehah Mohd Tasyrif, Hafeeza Munira Determination of anthocyanin at different ph from clitoria ternatea using maceration method |
| title | Determination of anthocyanin at different ph from clitoria ternatea using maceration method |
| title_full | Determination of anthocyanin at different ph from clitoria ternatea using maceration method |
| title_fullStr | Determination of anthocyanin at different ph from clitoria ternatea using maceration method |
| title_full_unstemmed | Determination of anthocyanin at different ph from clitoria ternatea using maceration method |
| title_short | Determination of anthocyanin at different ph from clitoria ternatea using maceration method |
| title_sort | determination of anthocyanin at different ph from clitoria ternatea using maceration method |
| topic | QK Botany |
| url | 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 |
| url_provider | http://eprints.uthm.edu.my/ |