Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7

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

¹Department of Food Science and Technology, Bogor Agricultural University, Bogor, Indonesia

²Food Technology Department, Swiss German University Tangerang, Indonesia

³Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor, Indonesia

Cite this paper:
Abdullah Muzi Marpaung, Nuri Andarwulan, Purwiyatno Hariyadi and Didah Nur Faridah. Thermal Degradation of Anthocyanins in Butterfly Pea (Clitoria ternatea L.) Flower Extract at pH 7. American Journal of Food Science and Technology. 2017; 5(5):199-203. doi: 10.12691/ajfst-5-5-5

Abstract

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.

Keywords:
anthocyanins butterfly pea degradation heat headspace

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