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Co-Pigmentation Effect on the Stability of Anthocyanins of Butterfly Pea
Flower (Clitoria ternatea L.)
Hanna Sofea Binti Azmi
Supervisor: Dr. Nurmahani binti Datuk Mohd Maidin
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Anthocyanin is the pigment that is responsible in exhibiting natural colours in fruits,
flowers and vegetables. Blue colour is rarely founded in food compared to the other
yellow, red and orange colours. Natural blue colourants can be extracted from butterfly
pea flower (Clitoria ternatea L.). However, the anthocyanins are prone to degradation
after extraction. Hence, this study is aimed to investigate the co-pigmentation effect on
the stability of anthocyanins from butterfly pea flower. Phenolic acids (ferulic acid and
gallic acid) will be used as co-factors and extracts will be analysed for TPC, total
anthocyanins (TA), DPPH and colour analysis upon 14 days storage, at 38°C. The stability
of anthocyanins is expected to increase with the presence of co-factors. Thus, copigmentation
effect with phenolic acids will increased the stability of natural blue
anthocyanin from butterfly pea flower and can be further exploit in food application.
1244 | UMT UNDERGRADUATE RESEARCH DAY