Determination of anthocyanin at different ph from clitoria ternatea using maceration method

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.

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Abstract

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

Item Type:	Conference or Workshop Item (Paper)
Uncontrolled Keywords:	Clitoria Ternatea sp., maceration method, pH, anthocyanins, petunidin, delphinidin, cyanidin
Subjects:	Q Science > QK Botany
Divisions:	Faculty of Applied Science and Technology > FAST
Depositing User:	Mrs. Sabarina Che Mat
Date Deposited:	21 Apr 2025 02:41
Last Modified:	21 Apr 2025 02:42
URI:	http://eprints.uthm.edu.my/id/eprint/12213

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