Ultrasonication Treatment Improves Butterfly Pea Flower’s (Clitoria ternatea L.) Anthocyanin Extraction as a Natural pH Indicator
Abstract
Keywords
Full Text:
PDFReferences
A. Tantituvanont, P. Werawatganone, P. Jiamchaisri and K. Manopakdee, “Preparation and stability of BPF color extract loaded in microparticles prepared by spray dryingâ€, Thailand J. Pharma. Sci., vol. 32, no. 1, pp. 59-69, 2008.
K. Kungsuwan, K. Singh, W. Phetkao, and Utama-ang, “Effects of pH and anthocyanin concentration on color and antioxidant activity of Clitoria ternatea extractâ€, J. of Food and Applied Biosci., vol. 2, no. 1, pp. 31-46, 2014.
N. Noda, S. Yoshioka, S. Kishimoto, M. Nakayama, M. Douzono, Y. Tanaka and R. Aida, “Generation of blue chrysanthemums by anthocyanin B-ring hydroxylation and glucosylation and its coloration mechanismâ€, J. of Sci. Advances, vol. 3, no. 7, pp. 110-120, 2017, DOI: 10.1126/sciadv.1602785.
M. Trojak and E. Skowron, “Role of anthocyanins in high-light stress responseâ€, J. of World Scientific, vol. 81, no. 2, pp. 150 – 168, 2017.
D. M. Aguilar, A. E. Regules, J. D. RamÃrez, M. C. Pérez and J. Welti-Chanes, “Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall materialâ€, J. of Food Composition and Analysis, vol. 24, no. 6, pp. 889-894, 2011, DOI: https://doi.org/10.1016/j.jfca.2011.04.012.
J. Volden, I. Grethe, A. Borge, B. Gunnar, and H. Ingrid, “Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f.rubra)â€, Food Chem., vol. 109, no. 3, pp. 595-605, 2008. DOI: https://doi.org/10.1016/j.foodchem.2008.01.010.
C. Brownmiller, L. R. Howard, and R. L. Prior, “Processing and storage effects on monomeric anthocyanins, percent polymeric colour, and antioxidant capacity of processed blueberry productsâ€, J. of Food Sci., vol. 5, no. 73, pp. 72-79, 2008. DOI: 10.1111/j.1750-3841.2008.00761.x.
R. Abdullah, P. M. Lee, and K. H. Lee, “Multiple color and pH stability of floral anthocyanin extract: Clitoria ternateaâ€, in Intl. Conference on Sci. and Social Research, pp. 254-258, 2010. DOI: 10.1109/CSSR.2010.5773778.
M. H. Dehghani, “Removal of cyanobacterial and algal cells from water by ultrasonic waves—A reviewâ€, J. of Molecular Liq., vol. 22, no. 2, pp. 1109-1114, 2016.
D. K. Cameron and W. Y. Jane, “Application of protease and high-intensity ultrasound in corn starch isolation from degermed corn flourâ€, J.l of Food Sci., vol. 83, no. 5, pp. 505-509, 2006. DOI: https://doi.org/10.1094/CC-83-0505.
E. Kusrini, D. Tristantini dan N. Izza, “Uji aktivitas ekstrak bunga telang (Clitoria ternatea L.) sebagai agen anti katarakâ€, J. Jamu Indonesia, vol. 2, no. 1, pp. 30-36, 2017.
T. A. B. Marpaung, “Efektivitas Konsentrasi Asam Sitrat pada Ekstraksi Pigmen Antosianin dari Bunga Telang (Clitoria terrnatea) dan Aplikasinya Pada Permen Jelly Sirsakâ€, Disertasi Program Doktor, Universitas Muhammadiyah Malang. Indonesia, 2018.
E. F. Riyanto dan R. Suhartati, “Daya hambat ekstrak etanol bunga telang (Clitoria ternatea L) terhadap bakteri perusak panganâ€, J. Ilmu Keperawatan, Analis Kesehatan dan Farmasi, vol. 19, no. 2, pp. 218-225, 2019. DOI: http://dx.doi.org/ 10.36465/jkbth.v19i2.500.
H. Hariadi, M. Sunyoto, B. Nurhadi and A. Karuniawan, “Comparison of phytochemical characteristics pigment extract sweet purple potatoes powder (Ipomoea batatas L) and clitoria flower (Clitoria ternatea) as natural dye powderâ€, J. of Pharmacognosy and Phytochem., vol. 7, no. 4, pp. 3420-3429, 2018.
D. Agustin dan Ismiyati, “Pengaruh konsentrasi pelarut pada proses ekstraksi antosianin dari bunga kembang sepatuâ€, J. Konversi, vol. 4, no. 2, pp. 9-16, 2015.
AOAC, Official Method of Analysis of the AOAC, 14th ed., Virginia: AOAC. Inc, 2005.
J. Lee, J. Durst, and Wrolstad, “Determination of total monomeric anthocyanin pigment content of fruit juices, beverage, natural colorants, and wines by the pH differential methodâ€, Journal of AOAC International, vol. 88, no. 5, pp. 1269-1278, 2005.
Evaardinna, Sulhadi dan B. Aji, “Analisis RGB Pigmen Dari Kulit Buah Naga†in Prosiding Pertemuan Ilmiah XXX HFI Jateng & DIY, pp. 142-146, 2016.
M. Gallo, A. Formato, D. Ianniello, A. Andolfi, M. Ciaravolo, and D. Naviglio, “Supercritical fluid extraction of pyrethrins from pyrethrum flowers (Chrysanthemum cinerariifolium) compared to traditional maceration and cyclic pressurization extractionâ€, J. of Supercritical Fluids, vol. 119, no. 3, pp. 104-112, 2017. DOI: https://doi.org/10.1016/j.supflu.2016.09.012.
A. Mehmood, M. Ishaq, L. Zhao, S. Yaqoob, B. Safdar, M. Nadeem, and C. Wang, “Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.)â€, J. of Sonochem., vol. 51, pp. 12-19, 2019.
L. Malanggi, M. Sangi, dan J. Paendong, “Penentuan kandungan tanin dan uji aktivitas antioksidan ekstrak biji buah alpukat (Persea americana Mill.)â€, J. MIPA, vol. 1, no. 1, pp. 5-10, 2012. DOI: https://doi.org/10.35799/jm.1.1.2012.423.
W. R. Kelly, B. S. MacDonald, and W. F. Guthrie. “Gravimetric approach to the standard addition method in instrumental analysisâ€, J. Analytical Chem., vol. 80, no. 16, pp. 6154-6158, 2008. DOI: https://doi.org/10.1021/ac702437f.
Y. C. Cheung and J. Y. Wu. “Kinetic models and process parameters for ultrasound-assisted extraction of water-soluble components and polysaccharides from a medicinal fungusâ€, J. Biochem. Engineering, vol. 79, no. 2, pp. 214-220, 2013.
C. Y. Cheok, N. L. Chin, Y. A. Yusof, R. A. Talib, and C. L. Law, “Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garcinia mangostana Linn.) hull using ultrasonic treatmentsâ€, J. of Industrial Crops and Products, vol. 50, no. 1, pp. 1–7, 2013. DOI: 10.1016/j.indcrop.2013.07.024.
M. A. Naas, M.R Kirom dan R. F Iskandar, “Pengaruh pH terhadap produktivitas gas di reaktor anaerob dengan substrat limbah makananâ€, J. of Engineering, vol. 3, no.3, pp. 100-110, 2016.
L. Simanjuntak, C. Sinaga, dan Fatimah, “Ekstraksi pigmen antosianin dari kulit buah bunga merah (Hylocereus polyrhizus)â€, J. Teknik Kimia USU, vol. 3, no. 2, pp. 25-29, 2014.
S. Rodrigues, F.A.N. Fernandes, E.S. de Brito, A.D. Sousa and N. Narain, “Ultrasound extraction of phenolics and anthocyanins from jabuticaba peelâ€, J. of Industrial Crops, vol. 69, no. 1, pp. 400–407, 2015. DOI:10.1016/j.indcrop.2015.02.059.
S. Setiawan, F. Restuhadi, dan F. Hamzah, “Pengembangan etanol semi padat dengan pencampuran minyak jelantahâ€, J. Fakultas Pertanian, vol. 2, no. 2, pp. 1-10, 2015.
U. M. Ramdan, Y. Aryanti dan W. Mulyana, “Efektivitas konsentrasi etanol untuk pewarna alami kembang telang (Clitoria ternatea L.) dan aplikasinya sebagai alternatif indikator asam basaâ€, J. Kesehatan Bakti Tunas Husada., vol. 17, no. 1, pp. 33-40, 2017. DOI: http://dx.doi.org/10.36465/ jkbth.v17i1.208.
Bernasconi, G., H. Gester, H. Stauble, and E. Schneiter, Teknologi Kimia, jilid 2. Jakarta : Pradaya Paramita, 1955.
Z. J. Li, L. Tang, P. Liu and R. X. Sun, “Optimization of anthocyanin extraction from roses by using response surface methodologyâ€, J. of Food Sci. and Tech., vol. 11, no. 2, pp. 200-210, 2009. DOI: 10.3390/ijms13056292.
A. Demirdoven, S. Karabıyıklı, K. Tokatlı and N. Öncül, “Inhibitory effects of red cabbage and sour cherry pomace anthocyanin extracts on food borne pathogens and their antioxidant propertiesâ€, J. of Food Sci. and Tech., vol. 63, no. 1, pp. 8–13, 2015. DOI:10.1016/j.lwt.2015.03.101.
Z. Yang and W. Zhai, “Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MSâ€, J. of Innovative Food Sci. and Emerging Tech., vol. 11, no. 3, pp. 470-476, 2010. DOI: https://doi.org/10.1016/j.ifset.2010.03.003.
V. Gowd, Z. Jia, and W. Chen, “Anthocyanins as promising molecules and dietary bioactive components against diabetes–a review of recent advancesâ€, J. of Trends in Food Sci. and Technology, vol. 68, no. 1, pp. 1-13, 2017. DOI:10.1016/j.tifs.2017.07.015.
Y. Shen, D. L. Zeng, H. Zhang, F. Prinyawiwatkul, M. Alonso, and Z. Xu, “Butterfly pea (Clitoria ternatea) seed and petal extracts decreased HE pâ€2 carcinoma cell viabilityâ€, J. of Food Sci. and Tech., vol. 51, pp. 8, pp. 1860-1868, 2016. DOI: 10.1111/ijfs.13158.
W. E. A. Santoso dan T. Estiasih, “Kopigmentasi ubi jalar ungu (Ipomoea batatas var. Ayamurasaki) dengan kopigmen na-kaseinat dan protein whey serta stabilitasnya terhadap pemanasanâ€, J. Pangan dan Agroindustri, vol. 2, no. 4, pp. 121-126, 2014.
M. Priska, N. Peni, L. Carvallo dan Y. Ngapa, “Antosianin dan pemanfaatannyaâ€, J. Cakra Kimia, vol. 6, no. 2, pp. 79-97, 2013.
S. Kamiloglu, E. Capanoglu, C. Grootaert and J. Camp, “Anthocyanin Absorption and Metabolism by Human Intestinal Caco-2 Cells-A Reviewâ€, Intl. J. of Molecular Sci., vol. 16, pp. 21555 – 21574, 2015.
D. Pratiwi, F. Nurosyid, A. Supriyanto and R. Suryana, “Efficiency enhancement of dye-sensitized solar cells (DSSC) by addition of synthetic dye into natural dye (anthocyanin)â€, In IOP Conference Series: Materials Sci. and Engineering, vol. 176, no. 1, pp. 101-112, 2017. DOI:10.1088/1757-99X/176/1/012012.
X. Liu, H. Sun, M. Zhang, and J. Chen, “Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodologyâ€, J. Food Chem., vol. 141, no. 1, pp. 3034 – 3041, 2013. DOI: 10.1016/j.foodchem.2013.05.119.
T. N. Pham, D. Nguyen, P. Van Thinh, X. T. Quang, dan H. V. Bach, L. G, “Extraction of anthocyanins from Butterfly pea (Clitoria ternatea L.) in Southern Vietnam: Response surface modeling for optimization of the operation conditionsâ€, J. of Materials Sci. and Engineering, vol. 542, no. 1, pp. 12-32, 2019. DOI: 10.1088/1757 899X/542/1/012032.
B. K. Tiwari., C.P. O’donnell, A. Patras, N. Brunton and P.J. Cullen, “Anthocyanins and color degradation in ozonated grape juiceâ€, J. of Food and Chem.l Toxicology, vol. 47, no. 11, pp. 2824-2829, 2009. DOI: 10.1016/j.fct.2009.09.001.
I. Choi, J. Y. Lee, M. Lacroix and J. Han, “Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potatoâ€, J. of Food Chem., vol. 218, no. 1, pp. 122–128, 2017. DOI: 10.1016/j.foodchem.2016.09.050.
N. Andarwulan, F. Kusnandar, dan D. Herawati, Analisis Pangan, Jakarta : Dian Rakyat, 2011.
M. Terahara, T. Matsui, Y. Osajima, N. Saito, K. Toki, and T. Honda, “Five new anthocyan ins, ternatins A3, B4, B3, B2 and 02, from elitaria trenalea flowerâ€, J. of Nat. Prod, vol. 59, no. 1, pp. 139-144, 1996. DOI: 10.1021/np960050a.
J. Alvionita, D. Darwis, dan M. Efdi. “Ekstraksi dan identifikasi senyawa antosianin dari jantung pisang raja (Musa paradisica L.) serta uji aktivitas antioksidannya†J. Riset Kimia, vol 9, no. 2, pp. 21-27, 2016. DOI: 10.25077/jrk.v9i2.284.
S. G. Rudra, B. C Sarkar, and U. S. Shivhare, “Thermal degradation kinetics of chlorophyll in pureed coriander leavesâ€, J. of Food and Bioprocess Tech., vol. 1, no. 1, pp. 91-99, 2008. DOI: https://doi.org/10.1007/s11947-007-0016-z.
C. F. Fasakin, C. C. Udenigwe and R. E. Aluko, “Antioxidant properties of chlorophyll-enriched and chlorophyll-depleted polyphenolic fractions from leaves of Vernonia amygdalina and Gongronema latifoliumâ€, J. of Food Research Intl., vol. 44, no. 8, pp. 2435–2441, 2011. DOI: 10.1016/j.foodres.2010.12.019.
S. Zhang and P. Huang, “High-resolution, real-time 3D shape acquisitionâ€, In Conference on Computer Vision and Pattern Recognition. pp. 28-38, 2004. DOI: 10.1016/j.tifs.2017.07.015.
DOI: http://dx.doi.org/10.18517/ijaseit.11.5.11010
Refbacks
- There are currently no refbacks.
Published by INSIGHT - Indonesian Society for Knowledge and Human Development