Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)

Anthocyanins from flowers of the butterfly pea (<i>Clitoria ternatea</i> L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra,...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Xueying Fu, Qiang Wu, Jian Wang, Yanli Chen, Guopeng Zhu, Zhixin Zhu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Clitoria ternatea</i> blue anthocyanins ternatins absorption spectrum quinonoid base stability Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/01c5b06c89b743b69bbe9fa17026db81
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:01c5b06c89b743b69bbe9fa17026db81
record_format	dspace
spelling	oai:doaj.org-article:01c5b06c89b743b69bbe9fa17026db812021-11-25T18:29:07ZSpectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)10.3390/molecules262270001420-3049https://doaj.org/article/01c5b06c89b743b69bbe9fa17026db812021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/7000https://doaj.org/toc/1420-3049Anthocyanins from flowers of the butterfly pea (<i>Clitoria ternatea</i> L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of <i>C. ternatea</i> anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.Xueying FuQiang WuJian WangYanli ChenGuopeng ZhuZhixin ZhuMDPI AGarticle<i>Clitoria ternatea</i>blue anthocyaninsternatinsabsorption spectrumquinonoid basestabilityOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 7000, p 7000 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Clitoria ternatea</i> blue anthocyanins ternatins absorption spectrum quinonoid base stability Organic chemistry QD241-441
spellingShingle	<i>Clitoria ternatea</i> blue anthocyanins ternatins absorption spectrum quinonoid base stability Organic chemistry QD241-441 Xueying Fu Qiang Wu Jian Wang Yanli Chen Guopeng Zhu Zhixin Zhu Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)
description	Anthocyanins from flowers of the butterfly pea (<i>Clitoria ternatea</i> L.) are promising edible blue food colorants. Food processing often faces extreme pHs and temperatures, which greatly affects the color and nutritional values of anthocyanins. This study explored the color, spectra, storage stability, and antioxidant properties of <i>C. ternatea</i> anthocyanin extract (CTAE) at different pHs. The color and absorption spectra of CTAEs at a pH of 0.5–13 were shown, with their underlying structures analyzed. Then, the storage stability of CTAEs were explored under a combination of pHs and temperatures. The stability of CTAE declines with the increase in temperature, and it can be stored stably for months at 4 °C. CTAEs also bear much resistance to acidic and alkaline conditions but exhibit higher thermal stability at pH 7 (blue) than at pH 0.5 (magenta) or pH 10 (blue-green), which is a great advantage in food making. Antioxidant abilities for flower extracts from the butterfly pea were high at pH 4–7, as assessed by DPPH free radical scavenging assays, and decreased sharply when the pH value exceeded 7. The above results provide a theoretical basis for the application of butterfly pea flowers and imply their great prospect in the food industry.
format	article
author	Xueying Fu Qiang Wu Jian Wang Yanli Chen Guopeng Zhu Zhixin Zhu
author_facet	Xueying Fu Qiang Wu Jian Wang Yanli Chen Guopeng Zhu Zhixin Zhu
author_sort	Xueying Fu
title	Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)
title_short	Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)
title_full	Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)
title_fullStr	Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)
title_full_unstemmed	Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)
title_sort	spectral characteristic, storage stability and antioxidant properties of anthocyanin extracts from flowers of butterfly pea (<i>clitoria ternatea</i> l.)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/01c5b06c89b743b69bbe9fa17026db81
work_keys_str_mv	AT xueyingfu spectralcharacteristicstoragestabilityandantioxidantpropertiesofanthocyaninextractsfromflowersofbutterflypeaiclitoriaternateail AT qiangwu spectralcharacteristicstoragestabilityandantioxidantpropertiesofanthocyaninextractsfromflowersofbutterflypeaiclitoriaternateail AT jianwang spectralcharacteristicstoragestabilityandantioxidantpropertiesofanthocyaninextractsfromflowersofbutterflypeaiclitoriaternateail AT yanlichen spectralcharacteristicstoragestabilityandantioxidantpropertiesofanthocyaninextractsfromflowersofbutterflypeaiclitoriaternateail AT guopengzhu spectralcharacteristicstoragestabilityandantioxidantpropertiesofanthocyaninextractsfromflowersofbutterflypeaiclitoriaternateail AT zhixinzhu spectralcharacteristicstoragestabilityandantioxidantpropertiesofanthocyaninextractsfromflowersofbutterflypeaiclitoriaternateail
_version_	1718411055503245312

Spectral Characteristic, Storage Stability and Antioxidant Properties of Anthocyanin Extracts from Flowers of Butterfly Pea (<i>Clitoria ternatea</i> L.)

Ejemplares similares