Enhancement of Flavonoid and Anthocyanin Levels of Herbal Beverage Containing Butterfly Pea Flower and Lemon Fruit to Improve Anti-oxidant Activity

Fista Utami, Dono Indarto, Shanti Listyawati

2022

Abstract

Butterfly pea flower (Clitoria ternatea L.) and lemon (Citrus limon) have bioactive compounds such as flavonoids and anthocyanin that were known the potential to be processed as functional beverage for health. The combination of them was never been done before. This experiment aimed to analyze the levels of total flavonoids, anthocyanin, and antioxidant activity in butterfly pea flower and lemon beverage. This experimental research was experimental method while dried butterfly pea flower was brewed at temperature of 60 degrees Celsius for 15 minutes combined with lemon fruits with formulation TL (100:0%) F1 (75:25%), F2 (50:50%), F3 (25:75%), and JL (0:100%). The formulation beverages were analyzed for total flavonoid by spectrophotometric method, anthocyanin by pH differential method, and antioxidant activity IC50 by DPPH method. The formulation beverage of butterfly pea flower and lemon F3 (25:75%) was the best formula based on the results for total flavonoids and antioxidant activity. Besides, formula F1 (75:25%) was the best in anthocyanin levels. More composition butterfly pea flower in the beverage, contained more the flavonoid and anthocyanin. Adding more lemon fruits into beverage made greater antioxidant activity IC50. Further research is needed to examine other phytochemical compounds and the effect of its administration on health.

Paper Citation

in Harvard Style

Utami F., Indarto D. and Listyawati S. (2022). Enhancement of Flavonoid and Anthocyanin Levels of Herbal Beverage Containing Butterfly Pea Flower and Lemon Fruit to Improve Anti-oxidant Activity. In Proceedings of the 4th International Conference on Social Determinants of Health - Volume 1: ICSDH, ISBN 978-989-758-621-7, SciTePress, pages 53-59. DOI: 10.5220/0011642600003608

in Bibtex Style

@conference{icsdh22,
author={Fista Utami and Dono Indarto and Shanti Listyawati},
title={Enhancement of Flavonoid and Anthocyanin Levels of Herbal Beverage Containing Butterfly Pea Flower and Lemon Fruit to Improve Anti-oxidant Activity},
booktitle={Proceedings of the 4th International Conference on Social Determinants of Health - Volume 1: ICSDH,},
year={2022},
pages={53-59},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0011642600003608},
isbn={978-989-758-621-7},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 4th International Conference on Social Determinants of Health - Volume 1: ICSDH,
TI - Enhancement of Flavonoid and Anthocyanin Levels of Herbal Beverage Containing Butterfly Pea Flower and Lemon Fruit to Improve Anti-oxidant Activity
SN - 978-989-758-621-7
AU - Utami F.
AU - Indarto D.
AU - Listyawati S.
PY - 2022
SP - 53
EP - 59
DO - 10.5220/0011642600003608
PB - SciTePress