Spectrophotometric Change of Butterfly Pea (Clitoria ternatea L.) Flower Extract in Various Metal Ion Solutions During Storage
Article Sidebar
-
Anthocyanin, Butterfly Pea Flower, Color Degradation, Metal Ions, Stability, UV-Vis Spectrophotometer
Abstract
This study aimed to investigate the effect of six chloride salts on butterfly pea flower extract’s anthocyanins stability. The salts were NaCl, KCl, CaCl2, MgCl2, FeCl3, and AlCl3. The samples were analyzed using a UV-Vis spectrophotometer to observe color degradation and change in hue during storage. The extraction of anthocyanins was done using a modified method, and the solutions were stored in dark vials at room temperature. The degradation kinetics of benzene derivatives, acyl groups, non-anthocyanin flavonoid, flavylium cation, quinonoidal base and anionic quinonoidal base were evaluated using the first-order reaction, and the half-life was calculated. The effect of metal ions was studied by analyzing the change in absorbance of each band using regression analysis and a slope test. The results showed that monovalent (Na+ and K+) and divalent (Ca2+ and Mg2+) ions did not result in a significant shift in the spectrogram. Trivalent metal ions (Al3+ and Fe3+) had limited interaction with the anthocyanins, heightened the brown color, and decreased the overall color quality. K+, Ca2+, Mg2+, Al3+, and Fe3+ ions showed the ability to improve the stability of the extract’s color, while Na+ tended to accelerate color degradation. The pattern of changes in the spectrogram during storage suggests that color degradation occurs in two ways: the unfolding of hydrophobic interactions and the deacylation of anthocyanin. Trivalent metal ions showed the best stability performance, with Fe3+ preventing the unfolding of hydrophobic interactions and Al3+ hindering the deacylation. The combination of the two is highly likely to improve the color stability of the butterfly pea flower extract. However, both increase the browning index, thus decreasing color quality. This research highlights the potential of adding cations to improve the color stability of the butterfly pea flower extract, making it a more attractive food coloring agent.
References
Chen, W., E. Karangwa, J. Yu, S. Xia, B. Feng, and X. Zhang (2019). Effect of Sodium Chloride Concentration on Off flavor Removal Correlated to Glucosinolate Degradation and Red Radish Anthocyanin Stability. Journal of Food Science and Technology, 56; 937–950
Cisse, M., F. Vaillant, A. Kane, O. Ndiaye, and M. Dornier (2012). Impact of the Extraction Procedure on the Kinetics of Anthocyanin and Colour Degradation of Roselle Extracts During Storage. Journal of the Science of Food and Agriculture, 92(6); 1214–1221
Czibulya, Z., I. Horváth, L. Kollár, M. P. Nikfardjam, and S. Kunsági-Máté (2015). The Effect of Temperature, pH, and Ionic Strength on Color Stability of Red Wine. Tetrahedron, 71(20); 3027–3031
Dangles, O. and R. Brouillard (1992). Polyphenol Interactions the Copigmentation Case: Thermodynamic Data From Temperature Variation and Relaxation Kinetics Medium Effect. Canadian Journal of Chemistry, 70(8); 2174–2189
de Rosso, V. V. and A. Z. Mercadante (2007). Evaluation of Colour and Stability of Anthocyanins From Tropical Fruits in an Isotonic Soft Drink System. Innovative Food Science & Emerging Technologies, 8(3); 347–352
Figueiredo, P. and F. Pina (1994). Formation of Anthocyanin Ion-pairs. A Co-pigmentation Effect. Journal of the Chemical Society, Perkin Transactions 2, 2(4); 775–778
Guo, S., W. Zhang, and Y. Lv (2017). Effect of Metal Ions on the Color Stability of Anthocyanins From Purple Cabbage. China Condiment, 42(6); 152–158
Hubbermann, E. M., A. Heins, H. Stöckmann, and K. Schwarz (2006). Influence of Acids, Salt, Sugars and Hydrocolloids on the Colour Stability of Anthocyanin Rich Black Currant and Elderberry Concentrates. European Food Research and Technology, 223; 83–90
Kazuma, K., N. Noda, and M. Suzuki (2003). Flavonoid Composition Related to Petal Color in Different Lines of Clitoria Ternatea. Phytochemistry, 64(6); 1133–1139
Li, M. C. L. Y. . L. C., Y. (2014). Study on the Stability of Anthocyanins of Raspberry. Science and Technology of Food Industry, 10; 205–208
Marpaung, A., N. Andarwulan, and E. Prangdimurti (2012). The Optimization of Anthocyanin Pigment Extraction From Butterfly Pea (Clitoria ternatea L.) Petal Using Response Surface Methodology. Acta Horticulturae, 1011; 205–211
Marpaung, A. M., N. Andarwulan, P. Hariyadi, and D. N. Faridah (2019). The Difference in Colour Shifting of Clitoria ternatea L. Flower Extract at pH 1, 4, and 7 During Storage. Current Nutrition & Food Science, 15(7); 694–699
Marpaung, A. M., N. Andarwulan, P. Hariyadi, and D. Nur Faridah (2017). The Colour Degradation of Anthocyanin-rich Extract From Butterfly Pea (Clitoria Ternatea L.) Petal In Various Solvents at pH 7. Natural Product Research, 31(19); 2273–2280
Maylinda, E. V., A. Rinadi, E. Putri, G. Fadillah, and S. Wayuningsih (2019). Color Stability of Anthocyanins Copigmentation From Red Rice (Oryza sativa L.) Bran by Spectrophotometry Uv-Vis. IOP Conference Series: Materials Science and Engineering, 578(1); 012001
Mei, X., H. Qin, J. Wang, G. Wang, C. Liu, and Y. Cai (2014). Studies on Physicochemical Characteristics of Anthocyanin From Super Dark Maize. Journal of Food and Nutrition Research, 2(3); 109–114
Mustika, S. R. and A. M. Marpaung (2020). Color Properties and Stabilizing Effect of Metal Ion on Anthocyanin from Buni (Antidesma bunius) Fruit. Advance in Engineering Research; 5th International Conference on Food, Agriculture and Natural Resources, 194(1); 223–225
Peng, K., C. Liu, and S. Wang (2016). Study on Stability of Anthocyanin From Blueberry Peel. American Society of Agricultural and Biological Engineers Annual International Meeting, 2016; 1
Ratanapoompinyo, J., L. T. Nguyen, L. Devkota, and P. Shrestha (2017). The Effects of Selected Metal Ions on the Stability of Red Cabbage Anthocyanins and Total Phenolic Compounds Subjected to Encapsulation Process. Journal of Food Processing and Preservation, 41(6); 13234
Ren, E., C. Li, J. Sun, L. Li, B. Zheng, J. Li, G. Liu, and J. Sheng (2014). Effects of Metal Ions and Food Additives on Stability of Anthocyanins From Mulberry. Journal of Southern Agriculture, 45(1); 98–103
Shao, Y., X. L. Liu, H. Shao, and Y. J. Li (2015). Research on the Stability and Content Detection of Anthocyanin of Black Peanuts Clothing. Advanced Materials Research, 1090; 123–129
Sigurdson, G., R. Robbins, T. Collins, and M. Giusti (2017). Spectral and Colorimetric Characteristics of Metal Chelates of Acylated Cyanidin Derivatives. Food Chemistry, 221; 1088–1095
Sigurdson, G. T., R. Robbins, T. Collins, and M. Giusti (2016). Evaluating the Role of Metal Ions in the Bathochromic and Hyperchromic Responses of Cyanidin Derivatives in Acidic and Alkaline pH. Food Chemistry, 208; 26–34
Sun, J., W. Bai, Y. Zhang, X. Liao, and X. Hu (2011). Identification of Degradation Pathways and Products of Cyanidin-3-sophoroside Exposed to Pulsed Electric Field. Food Chemistry, 126(3); 1203–1210
Sun, L., X. Wang, J. Shi, S. Yang, and L. Xu (2021). Kaempferol as an AIE-active Natural Product Probe for Selective Al3+ Detection in Arabidopsis Thaliana. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 249; 119303
Terahara, N., K. Toki, N. Saito, T. Honda, T. Matsui, and Y. Osajima (1998). Eight New Anthocyanins, Ternatins C1- C5 and D3 and Preternatins A3 and C4 from Young Clitoria t ernatea Flowers. Journal of Natural Products, 61(11); 1361–1367
Wang, B. C., R. He, and Z. M. Li (2010). The Stability and Antioxidant Activity of Anthocyanins From Blueberry. Food Technology and Biotechnology, 48(1); 42–49
Zhang, H., X. Gao, X. Guo, A. Kurakov, and F. Song (2019). Stability Study of the Pigment Extract From A Wild Pycnoporus sanguineus. International Journal of Microbiology and Biotechnology, 4; 121–127
Authors
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.