Abdullah Muzi Marpaung^{1, 2}, Nuri Andarwulan^{1, 3,}, Purwiyatno Hariyadi^{1, 3}, Didah Nur Faridah^{1, 3}

The degradation of anthocyanins from Clitoria ternatea L. flower (CT) extract at pH 7 bottled with 0% and 50% volume of headspace (HS0 and HS50, respectively) were studied at various temperatures (7, 30, 45, 60, 75, 90°C). The extract was stable at 7°C up to 56 days. The effect of the presence of headspace to accelerate the degradation was significance at ≥30°C. The color and chemical degradation were adequately be described by the first order reaction kinetics. However, the degradation at 30°C was faster than at 45°C. The activation energy for the chemical degradation of HS0 and HS50 extracts at 45-90°C were 83.21 and 101.15 kJ/mol. The decrease of A₆₂₈ was the fastest, followed by A₅₈₀ and A₅₅₀, respectively. By the evidence collected, it was proposed that the degradation of anthocyanins in CT extract was initiated by the unfolding and the deacylation of anionic quinonoidal base species.

anthocyanins, butterfly pea, degradation, heat, headspace