Extraction of Total Phenol and Antioxidant Activity of Butterfly Pea Flower (Clitoria ternatea L.) Extracts by Ultrasound-Assisted and Maceration Extraction

The butterfly pea flower (Clitoria ternatea L.) and purple basil (Ocimum basilicum L.) are tropical plants rich in phenolic compounds, including anthocyanins, flavonols, polyphenols, and flavonoids. In this study, butterfly pea flower beverage and butterfly pea flower beverage containing purple basil were obtained using the infusion method (IM) and the ultrasound-assisted extraction (UAE) method. Both extraction process were carried out at two different durations: 3 and 7 minutes. Total phenolic content (TPC), total antioxidant capacity (TAC) and total monomeric anthocyanin (TMA) values increased in all beverage samples prepared by addition of purple basil extract. The color parameters of the samples were determined and the sensory characteristics were evaluated. This study will provide a new perspective on the extraction methods of butterfly pea flower plant, which has a characteristic blue color and contains functional biocomponents; its processing into a functional beverage; and its enrichment with purple basil, another plant rich in phytochemicals.

The Butterfly Pea Flower (Clitoria ternatea L.), rich in anthocyanins, offers significant health advantages and applications in food, pharmaceuticals, and cosmetics. Traditional extraction methods often face challenges such as high energy and solvent use. Ultrasound-assisted extraction (UAE) emerges as a sustainable solution, offering faster processing, lower energy demands, and higher yields. The purpose of this study is to extract anthocyanins from butterfly pea flower (Clitoria ternatea L.) using ultrasound-assisted extraction (UAE). Different solvents (distilled water, 70% ethanol-water, phosphate buffer) were tested for their efficiency, and the effects of ultrasound parameters (ultrasonic power (200–250 W), sonication time (15–35 minutes), and solid-solvent ratios (1:20–1:40 g/ml)) on total anthocyanin content (TAC) were evaluated. The highest TAC was observed with UAE using phosphate buffer. Results indicated significant variations in total anthocyanin content, ranging from 14.19±0.168 to 49.26±0.2 mg CE/g of dry weight, based on the experimental conditions. The highest yield (49.26±0.2 mg CE/g) was achieved at 225 W, 35 minutes, and a 1:30 g/ml ratio. Beyond optimal conditions, efficiency declined due to dilution and degradation. Statistical analysis confirmed the significance of the studied variables. UAE proved to be an efficient and sustainable technique for anthocyanin extraction, offering higher yields and reduced processing times compared to conventional methods.

Comparison of microwave, ultrasound and ultrasound-microwave assisted solvent extraction methods on phenolic profile and antioxidant activity of extracts from jackfruit (Artocarpus heterophyllus Lam.) pulp

Ultrasound assisted extraction of total phenolics from Cassia auriculata leaves and evaluation of its antioxidant activities

Butterfly Pea Flower is one of the plants that has antioxidant activity. However, based on previous studies, the antioxidant content is highly dependent on the location and place of the BPF itself. Therefore, this study aims to measure the concentration of total flavonoids, phenolics, antioxidant and antibacterial activity in BPF so that this research can be further developed into certain products. Extraction using maceration method with 96% ethanol solvent (1:10). DPPH method for measuring antioxidant activity and the disc paper diffusion method for testing antibacterial activity. BPF contain flavonoids and total phenolics of 19.44 ± 0.060 mg Quercetin Equivalent (QE)/g and 36.37 ± 0.47 mg Gallic Acid Equivalent (GAE)/g, respectively. BPF also contains antioxidants with an IC50 index of 49.47 µg/mL and BPF extract has no antibacterial activity using the paper disc diffusion method. This antioxidant-rich BPF extract has a lot of promise for development into a cosmetic preparation with more research. Keywords: Butterfly Pea Flower, Antioxidant, Antibacterial, Flavonoid, Phenolic.

Free radicals are one of the triggering factors for degenerative diseases. Free radical activity can be minimized or prevented in the presence of antioxidant compounds. The butterfly pea flower (Clitoria ternatea L.) has long been used as a traditional medicine to cure various diseases. Previous research has shown that the Butterfly pea flower has bioactive compounds, one of which is flavonoids, which act as antioxidants. Butterfly pea flower can be used as another substitute in making black tea-based kombucha drinks. Kombucha fermentation can increase the benefits of Butterfly pea flower with the presence of organic acids, minerals, and vitamins produced during the fermentation process. This study aims to determine the effect of fermentation time on chemical characteristics including pH, reducing sugar content, and antioxidant activity. Based on analysis of variance ANOVA showed that the length of time fermentation had a very significant effect (P>0.01) on pH, reducing sugar content and antioxidant activity of black tea and Butterfly pea flower kombucha. The longer the fermentation time, the lower the pH and sugar content in the medium. Optimum antioxidant activity occurred on the 8th day of fermentation in the variation of treatment P3 (3:3) which was 89.74%. These results indicate that black tea kombucha and Butterfly pea flower are categorized as having high antioxidant activity at the interval of 68.45% to 89.74%.

Optimization of extraction of stinging nettle leaf phenolic compounds using response surface methodology

Aims: This study was conducted to evaluate the effects of solvent, particle size, extraction time and ultrasound on extraction and quantification of phenolic compounds and tannins in pistachio by-products (PB). Study Design: Factorial experiment based on completely randomized design. Methodology: Four solvents (70% aqueous acetone, 50% aqueous methanol, 50% aqueous ethanol and water), 2 particle size (fine vs coarse) and 2 extraction time (12 vs 24h) were used to extract total phenolics (TP) and total tannins (TT) of sun-dried PB (93.5% DM). Folin-Ciocalteu reagent was used for phenolics and tannins quantification. In another experiment, ultrasound-assisted extraction (UAE) was used for extracting phenolic compounds. Results: Using 70% aqueous acetone resulted in more TP (13.86% of DM as tannic acid equivalent) compared to other solvents and the lowest TP content was measured in water (9.87%). Particle size and time of extraction had no effect on TP content. Tannin concentration were not affected by particle size but decreased by increasing time from 12 to 24h (7.34 vs 6.81%). Higher tannin was extracted by 50% aqueous ethanol compared to aqueous methanol and/or water (7.82%). However, no differences were observed between 70% aqueous acetone and 50% aqueous ethanol and/or methanol. The interactions between main effects were not statistically significant. In another experiment, TP and TT Original Research Article Annual Research & Review in Biology, 4(8): 1330-1338, 2014 1331 were extracted by ultrasound-assisted extraction (UAE) and results were compared to 12h extraction (without ultrasonic). No difference was observed between two methods in terms of TP and TT. Conclusion: It can be concluded that using 70% aqueous acetone and 50% aqueous ethanol are more convenient solvent for extraction of phenolics and tannins in PB, respectively.

Butterfly Pea Flower (Clitoria ternatea) is a plant rich in bioactive compounds, such as flavonoids, anthocyanins, and phenolic compounds, which have the potential to provide health benefits. This study aims to identify active compounds in butterfly pea flower extract and evaluate their antioxidant activity. Compound identification was performed using LC-HRMS is an analytical technique that combines liquid chromatography (LC) with high-resolution mass spectrometry (HRMS), while antioxidant activity was tested using radical scavenging DPPH (2,2-diphenyl-1-picrylhydrazyl). Analytical results showed that butterfly pea flower contain major flavonoid compounds, Butterfly Pea Flower contain compounds glycitein, quercetin, apigenin, kaemferol, laserpitin. The antioxidant activity test showed that Butterfly Pea Flower extract has a weak antioxidant capacity, which has the potential to counteract free radicals and reduce oxidative stress. These findings confirm that butterfly pea flower s have potential as a natural source of antioxidants that can be developed for pharmaceutical and functional food applications.

Maceration extraction (ME) and ultrasound-assisted extraction (UAE) were conducted using different solvents to extract all phenols from Sparassis latifolia. UAE using 50% methanol was the best extraction procedure and provided the highest total phenolic content (TPC). Ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry was used to identify the main antioxidant compounds in the methanolic extract of S. latifolia (CES) by comparing the peaks before and after reaction with 1, 1-diphenyl-1-picrylhydrazyl (DPPH), and five phenolic compounds were obtained. The antioxidant potential of the CES and its fractions was assessed using five assays (DPPH, ABTS, superoxide radical, hydroxide radical, and DNA damage). Among CES and its fractions, the ethyl acetate fraction had the highest TPC (79.88 ± 1.20 mg GAE/g extract) and the highest antioxidant capacity. The five identified compounds are likely the main contributors to the antioxidant capacity. This finding opens the possibility of exploiting S. latifolia extracts as novel food and pharmaceutical ingredients. Novelty statement This work investigated the different extraction method and solvent to select the best extraction procedure for highest total phenolic content. UPLC-triple-TOF-MS/MS was used to identify the antioxidant compounds from Sparassis latifolia by comparing the peaks before and after reaction with DPPH, and five phenolic compounds were obtained. The five identified compounds are likely the main contributors to the antioxidant capacity, and this finding opens the possibility of exploiting S. latifolia extracts as novel food and pharmaceutical ingredients.

Butterfly pea flower is rich in phenolic and flavonoid antioxidants that protect the skin from free radicals, which can lead to oxidative damage. This study aimed to optimize a lotion formulation containing butterfly pea flower extract (BPFE), using triethanolamine (TEA) and stearic acid as emulsifiers, and to evaluate its antioxidant activity. Eight lotion formulations were prepared using the Simplex Lattice Design method (Design Expert v13.0), focusing on optimizing the stearic acid to TEA ratio. Antioxidant activity was measured using DPPH (2,2-diphenyl-1picrylhydrazyl) at a wavelength of 516 nm. Key parameters such as spreadability, adhesion, pH, and viscosity were assessed. The maceration method yielded BPFE with a 49.66% extraction efficiency. The optimized formulation demonstrated a spreadability of 6.26±0.38 cm, adhesion of 3.2±0.2 s, a pH of 7.19±0.005, and a viscosity of 120 dPas. Both BPFE and the optimized lotion formulation exhibited strong antioxidant activity, with IC50 values of 59.87±0.802 µg/ml and 84.52±1.418 µg/ml, respectively. The optimized BPFE lotion formulation presents promising potential for development as a cosmeceutical product.

Butterfly pea flower (Clitoria ternatea L.) exhibits antibacterial properties due to bioactive compounds like phenolics and flavonoids. These compounds were extracted using the UAE (Ultrasound Assisted Extraction) method, which is more efficient than conventional methods. This study aims to address antibacterial resistance by formulating an antibacterial liquid soap using butterfly pea flower extract as the active ingredient. Results showed the liquid soap demonstrated good antibacterial activity and physical stability; however, its pH exceeded skin safety standards. A favorability test involving 20 respondents indicated positive responses regarding texture, aroma, and skin-softening effects. In conclusion, liquid soap containing butterfly pea flower extract has potential as an effective antibacterial product but requires pH improvement to enhance safety.

In this study, we compared the effects of microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) on the total phenolic content, antioxidant activity, morphological characteristics, and tentative identification of bioactive compounds by LC-ESI-MS/MS in pomegranate seeds. We conducted a phytochemical characterization of the extracts by determining the total phenolic content and total flavonoids. Antioxidant activity was evaluated using ferric-reducing antioxidant power (FRAP) and free radical inhibition methods (DPPH and ABTS). Morphological characteristics were analyzed via scanning electron microscopy, UV-Vis and FTIR of the extracts were recorded. Additionally, the main bioactive compounds were identified using HPLC-MS. Our results demonstrated that MAE was the most efficient technique, yielding a higher content of total phenols (35.47 mg GAE/g), total flavonoids (14.44 mg CAE/g) and antioxidant activity (0.19 and 0.41 mmol TEAC/g, as determined by FRAP and ABTS, respectively). In terms of morphological characteristics, UAE induced more changes in the structure of the plant material compared to MAE. According to HPLC-MS analysis, the extract obtained using MAE notably contained coumaric acid, cyanidin, and quercetin, whereas the UAE extract included coumaric acid, cyanidin, kaempferol, and epicatechin. In conclusion, this study demonstrated that MAE is a more efficient method than UAE for extracting bioactive compounds. Pomegranate seeds may represent a potential source of these compounds for application in various industrial areas.

Introduction: Medicinal plants have always been in the spotlight of drug discoveries attributing to their effectiveness and minimal side effects. Durio zibethinus Linn (D197) leaves stand out with decent advantageous therapeutic effects apart from abundantly employed in traditional treatment. The purpose of the current study is to evaluate the antioxidant activity, total phenolic and total flavonoid contents as well as the cytotoxicity of Durio zibethinus Linn (D197) leaf extracts. Methods: Extraction of the leaves was performed using hexane, ethyl acetate, methanol and 70% aqueous methanol respectively via maceration. Extracts were screened for antioxidant potential using DPPH Free Radical Scavenging Activity, total phenolic content using Folin-Ciocalteu Assay, total flavonoid content using aluminium chloride colourimetric method, and cytotoxic properties on cervix adenocarcinoma (HeLa) cell line using MTT Assay. Results: Methanol demonstrated the highest percentage of extraction yield (2.73%) and the highest potency in DPPH free radical scavenging with EC50 value of 304.29 µg/mL followed by aqueous methanol (441.25 µg/mL), ethyl acetate (556.71 µg/mL) and hexane (>600 µg/mL). Highest effectiveness in phenolic compounds extraction was demonstrated by methanol (141.03 µg GAE/mg) followed by aqueous methanol (63.08 µg GAE/mg), ethyl acetate (41.79 µg GAE/mg) and hexane (36.92 µg GAE/mg). As for the total flavonoid content, high effectiveness of flavonoid extraction was exhibited by ethyl acetate (166.19 µg QE/mg) as compared to hexane (94.76 µg QE/mg), methanol (17.62 µg QE/mg) and aqueous methanol (13.81 µg QE/mg). Ethyl acetate emerged as the most potent extract in inhibiting HeLa cells with IC50 values of 19.95 µg/mL, 30.07 µg/mL and 23.42 µg/mL for 24, 48 and 72 hours respectively. Conclusion: Durio zibethinus Linn (D197) leaf extracts showed antioxidant and cytotoxic activities and thus, further studies are essential for development of possible cancer treatment.

This study aimed to evaluate the potential of kombucha-based biotechnology products derived from Job’s tears leaves (Coix lacryma-jobi) and butterfly pea flowers (Clitoria ternatea L.) in scavenging free radicals based on different formulation proportions. A completely randomized design was applied with seven treatment formulations of Job’s tears leaves and butterfly pea flowers, including a control, fermented for seven days. The parameters analyzed included pH, total acidity, total soluble solids (TSS), total microbial count, and antioxidant activity evaluated using the DPPH free radical scavenging method and expressed as IC₅₀ values. The results showed that all treatments experienced a decrease in pH (from 4.00–4.08 to 3.16–3.47) and TSS, along with an increase in total acidity and total microbial population during fermentation. Antioxidant activity significantly increased after fermentation, as indicated by a reduction in IC₅₀ values across all treatments, with final IC₅₀ values ranging from 143 to 188 ppm. The formulation containing 100% butterfly pea flower exhibited the highest antioxidant activity, with an IC₅₀ reduction of 51.73%, followed by the formulation containing 50% Job’s tears leaves and 50% butterfly pea flower, which showed a reduction of 47.47%.These findings demonstrate that raw material composition significantly influences fermentation characteristics and antioxidant capacity of kombucha. Kombucha formulated with butterfly pea flower and Job’s tears leaves shows strong potential as a functional food with high antioxidant activity and as a natural antioxidant raw material for pharmaceutical preparations, particularly for applications related to oxidative stress prevention.