Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts

Clitoria ternatea Linn Fabaceae which is also known as bunga telang in Malaysia, contains many useful functions leading to various activities such as blue food colorant, a cure for cancer and used for treatment from poisonous bite. Demand on the natural blue colorant is increasing due to the health...

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Main Author:	Nurul Amira, Ahmad Yusof
Format:	Undergraduates Project Papers
Language:	English English English
Published:	2015
Subjects:	QD Chemistry
Online Access:	http://umpir.ump.edu.my/id/eprint/12466/ http://umpir.ump.edu.my/id/eprint/12466/ http://umpir.ump.edu.my/id/eprint/12466/1/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF.PDF http://umpir.ump.edu.my/id/eprint/12466/2/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF%20-%20CHAP%201.PDF http://umpir.ump.edu.my/id/eprint/12466/3/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF%20-%20CHAP%203.PDF

id	ump-12466
recordtype	eprints
spelling	ump-124662016-03-28T06:47:41Z http://umpir.ump.edu.my/id/eprint/12466/ Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts Nurul Amira, Ahmad Yusof QD Chemistry Clitoria ternatea Linn Fabaceae which is also known as bunga telang in Malaysia, contains many useful functions leading to various activities such as blue food colorant, a cure for cancer and used for treatment from poisonous bite. Demand on the natural blue colorant is increasing due to the health issues from the usage of blue synthetics colorant. The study deals with the identification of phenolic compound in the extract which is anthocyanin by using High-performance Liquid Chromatography (HPLC) at wavelength of 520 nm and cyanidin-3-glucoside as a standard. The color stability of Clitoria ternatea flower is easy to be affected by several factors such as pH and temperature. For that reason, the color stability investigation was performed by combining the extract with two types of stabilizer which are Maltodextrin DE10 (MD) and Trehalose (T) with ratio 3:10 (w/v). The degradation of anthocyanin content at -different temperature was analysed by applying heat treatment on the samples using water bath shaker at 40°C, 60°C, and 80°C for 30 and 45 minutes. From HPLC results, anthocyanin was found at minutes of 2.01 according to retention time order. The total anthocyanin content (TAC) were analysed by using UV-vis spectrophotometer at two wavelengths which 510 nm and 700 nm in two different pH of buffer solution which are pH 1 and pH 4.5. The results showed that the value of TAC were same for extraction at 30 minutes time for all temperatures which 35.54 mgIL but the TAC of 60°C were dramatically decrease to 19.02 mg/L due to the sensitivity anthocyanin towards temperature above 50°C. In stabilizer addition analysis, the study was divided into four samples which are pure (1), MD (2), T (3) and, MID mixed with T (60:40) (4). The samples were tested for storage temperatures of 25°C and 4°C for four weeks. Initially, the TAC (mg/L) for both temperature were same which 80.08 (1), 75.41 (2), 46.88(3), and 106.28 (4). All of the samples for both of temperatures were showed degradation on week of 4. Results showed the TAC was degraded after 30 minutes on the heat treatment analysis. From all these findings, it is concluded that anthocyanin is an unstable compound which can easily be affected by temperature but by adding the stabilizers, there is a potential for blue food colorant application from Clitoria ternatea flowers to replace the current usage of blue synthetic colorant. 2015-01 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/12466/1/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF.PDF application/pdf en http://umpir.ump.edu.my/id/eprint/12466/2/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF%20-%20CHAP%201.PDF application/pdf en http://umpir.ump.edu.my/id/eprint/12466/3/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF%20-%20CHAP%203.PDF Nurul Amira, Ahmad Yusof (2015) Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:91364&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English English
topic	QD Chemistry
spellingShingle	QD Chemistry Nurul Amira, Ahmad Yusof Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts
description	Clitoria ternatea Linn Fabaceae which is also known as bunga telang in Malaysia, contains many useful functions leading to various activities such as blue food colorant, a cure for cancer and used for treatment from poisonous bite. Demand on the natural blue colorant is increasing due to the health issues from the usage of blue synthetics colorant. The study deals with the identification of phenolic compound in the extract which is anthocyanin by using High-performance Liquid Chromatography (HPLC) at wavelength of 520 nm and cyanidin-3-glucoside as a standard. The color stability of Clitoria ternatea flower is easy to be affected by several factors such as pH and temperature. For that reason, the color stability investigation was performed by combining the extract with two types of stabilizer which are Maltodextrin DE10 (MD) and Trehalose (T) with ratio 3:10 (w/v). The degradation of anthocyanin content at -different temperature was analysed by applying heat treatment on the samples using water bath shaker at 40°C, 60°C, and 80°C for 30 and 45 minutes. From HPLC results, anthocyanin was found at minutes of 2.01 according to retention time order. The total anthocyanin content (TAC) were analysed by using UV-vis spectrophotometer at two wavelengths which 510 nm and 700 nm in two different pH of buffer solution which are pH 1 and pH 4.5. The results showed that the value of TAC were same for extraction at 30 minutes time for all temperatures which 35.54 mgIL but the TAC of 60°C were dramatically decrease to 19.02 mg/L due to the sensitivity anthocyanin towards temperature above 50°C. In stabilizer addition analysis, the study was divided into four samples which are pure (1), MD (2), T (3) and, MID mixed with T (60:40) (4). The samples were tested for storage temperatures of 25°C and 4°C for four weeks. Initially, the TAC (mg/L) for both temperature were same which 80.08 (1), 75.41 (2), 46.88(3), and 106.28 (4). All of the samples for both of temperatures were showed degradation on week of 4. Results showed the TAC was degraded after 30 minutes on the heat treatment analysis. From all these findings, it is concluded that anthocyanin is an unstable compound which can easily be affected by temperature but by adding the stabilizers, there is a potential for blue food colorant application from Clitoria ternatea flowers to replace the current usage of blue synthetic colorant.
format	Undergraduates Project Papers
author	Nurul Amira, Ahmad Yusof
author_facet	Nurul Amira, Ahmad Yusof
author_sort	Nurul Amira, Ahmad Yusof
title	Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts
title_short	Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts
title_full	Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts
title_fullStr	Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts
title_full_unstemmed	Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts
title_sort	investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts
publishDate	2015
url	http://umpir.ump.edu.my/id/eprint/12466/ http://umpir.ump.edu.my/id/eprint/12466/ http://umpir.ump.edu.my/id/eprint/12466/1/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF.PDF http://umpir.ump.edu.my/id/eprint/12466/2/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF%20-%20CHAP%201.PDF http://umpir.ump.edu.my/id/eprint/12466/3/FKKSA%20-%20NURUL%20AMIRA%20BINTI%20AHMAD%20YUSOF%20-%20CHAP%203.PDF
first_indexed	2023-09-18T22:14:09Z
last_indexed	2023-09-18T22:14:09Z
_version_	1777415224796643328

Investigation on natural blue colorant of clitoria ternatea l. fabaceae (bunga telang): the effects of stabilizers to extracts

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