Page 40 - D:\Video IPSyoFS22\

Stability study of anthocyanins from Clitoria ternatea extracted by colloidal gas aphrons (CGA)
during storage

1
1 Tuan Nurul Maisarah Tuan Putra, Nurmahani Mohd Maidin*

1 Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Nerus,
Terengganu, Malaysia.

* Corresponding author: nurmahani@umt.edu.my

Abstract:

Butterfly pea flower (BP) known as Clitoria ternatea is a tropical flower and contains abundance of
anthocyanins thus offers a potential as an edible blue colourant. However, anthocyanins responsible for
the blue colour is the least stable and easily degraded due to food processing. Therefore, this research
aimed to determine the stability of anthocyanin extracted by Colloidal Gas Aphrons (CGA) using a non-
ionic surfactant, TWEEN20 (10mM) at volumetric ratio 20, during storage. Different tests were
conducted to quantify the total phenolic content, total anthocyanin and antioxidant activity during 85
days storage. Result showed that polyphenols positively correlated with antioxidant activity.
Interestingly, the anthocyanins recovered by CGA (AV20) showed higher stability (half-life = 295d)
than in ethanolic extract (half-life = 43d). The anthocyanins loss in the CGA sample (AV20) (18.75%)
lower than ethanolic extract (74.57%). During the long-term storage, V20 (AV20 and LV20) showed a
much lower overall anthocyanins loss of 18.70% and 26.30%, respectively. Both samples were
statistically different with controlled samples (EE). However, the trend was not similar as shown in TPC
whereas the highest losses of compounds were showed in AV20 (27.48%) and LV20 (30.16%). This is
an interesting observation that warrants further explanation. Furthermore, a high positive correlation
2
was observed between total monomeric anthocyanin and DPPH with r =0.875 which supported the
potentially of C. ternatea as a good source of anthocyanins that contribute to the antioxidant activity.
The results provide the evidence on the use of CGA at known concentration can be potent to enhance
the stability of anthocyanins during storage.

Keywords: Butterfly pea flower, Surfactant, Colloidal gas aphrons, Anthocyanin, Antioxidant Activity