Judul: Literature Review on Anthocyanin Extraction from Butterfly Pea Flower (Clitoria ternatea) as An Antioxidan and Their Potential Applications for Food Products
Abstrak: Bunga telang (Clitoria ternatea) merupakan tumbuhan yang banyak berkembang di daerah tropis dan sering dimanfaatkan untuk berbagai keperluan. Bunga telang mengandung antosianin yang memiliki potensi sebagai antioksidan dengan cara menghambat radikal bebas. Kajian literatur bertujuan menganalisis metode ekstraksi antosianin dari bunga telang dan potensinya apabila diaplikasikan sebagai antioksidan pada produk pangan. Metode kajian meliputi penjabaran topik, pencarian literatur, evaluasi dan seleksi literatur, serta interpretasi dan analisis literatur. Hasil kajian menunjukkan antosianin bunga telang memiliki fungsi antioksidan dilihat dari kemampuannya dalam mencegah berbagai penyakit karena kerusakan oksidatif melalui pengujian in vitro maupun in vivo. Delfinidin dan beberapa turunannya seperti ternatin merupakan jenis antosianin yang teridentifikasi pada bunga telang melalui berbagai metode analisis. Maserasi dan ultrasound assisted extraction banyak diterapkan untuk proses ekstraksi antosianin. Nilai TAC (Total Anthocyanin Content) yang dihasilkan dari kedua metode tersebut berkisar antara 1,28 sampai 3,95 mg/g DW, diikuti dengan nilai aktivitas antioksidan yang berkisar antara 57,59 sampai 68,48% inhibisi. Faktor - faktor yang mempengaruhi hasil ekstraksi antosianin adalah suhu, pelarut, rasio antara pelarut dan sampel, serta waktu ekstraksi. Beberapa penelitian telah mengaplikasikan ekstrak antosianin sebagai antioksidan pada beberapa makanan maupun minuman. Namun, sifat antioksidannya dinilai masih lemah karena kondisinya yang masih mudah berubah selama pengolahan produk., Butterfly pea flower (Clitoria ternatea) is a plant that grows in the tropics and is often used for various purposes. Butterfly pea flower contains anthocyanin which has potential as an antioxidant by inhibiting free radicals. The literature review aims to analyze the anthocyanin extraction method from the flower and its potential when applied as an antioxidant in food products. The methods include topic description, literature search, literature evaluation and selection, and followed by literature interpretation and analysis. The results of this study indicate that the anthocyanins of butterfly pea flower have antioxidant functions seen from its ability to prevent various diseases caused by oxidative damage through in vitro and in vivo tests. Delfinidine and some of its derivatives, such as ternatin, are anthocyanin species identified in butterfly pea flower through various analytical methods. Maceration and ultrasound assisted extraction are widely applied for the extraction of anthocyanins. The value of TAC (Total Anthocyanin Content) resulting from the two methods ranged from 1.28 to 3.95 mg/g DW, followed by the value of antioxidant activity which ranged from 57.59 to 68.48% inhibition. The factors that influence the anthocyanin extraction result are temperature, solvent, ratio between solvent and sample, and extraction time. Several studies have applied anthocyanin extract as an antioxidant in several foods and beverages. However, its antioxidant properties are still considered weak due to its volatile condition during product processing.
Keyword: antioxidant, antioxidant activity, anthocyanin, butterfly pea flower, extraction