Blue natural dye from edible flower (Clitoria ternatea): Extraction, characterization and stability assessment.
DOI:
https://doi.org/10.31416/rsdv.v12i3.899Abstract
Through the growing interest in obtaining and applying natural pigments in food systems, edible flowers have begun to gain prominence, and their production has been driven by the nutraceutical characteristics they confer to foods. Clitoria ternatea possesses various chemical constituents with pharmacological effects, a high content of anthocyanins, and antioxidant capacity. The objective was to use the edible flower Clitoria ternatea for the extraction and evaluation of stability and technological feasibility in obtaining food dyes. The extract obtained from the flower was concentrated to 20% of its original volume, characterized for anthocyanin content and antioxidant capacity, and subjected to stability testing with buffered samples exposed to light and darkness at room temperature (± 25°C) for five weeks at different pH levels. In all conducted studies (anthocyanin content, colorimetry, and degradation kinetics), the results indicated that light has a deleterious effect on anthocyanins, although not as pronounced, suggesting that the possibly acylated chemical structure makes the anthocyanic extract relatively more stable than other sources already studied. Furthermore, it is worth noting that, although lower pH values are favorable for stabilizing the cationic flavilium form, the extract in question exhibited significantly high half-life values even at a pH around 5. This result is particularly interesting as this pH range corresponds to the desired blue color of the extract.
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