Isolation of Anthocyanins from Butterfly Pea (Clitoria Ternatea): A Review

Sukmana, Clarence and Marpaung, Abdullah Muzi and Sutanto, Hery (2020) Isolation of Anthocyanins from Butterfly Pea (Clitoria Ternatea): A Review. Bachelor thesis, Swiss German University.

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Abstract

Because of the potential in Clitoria ternatea petals anthocyanin, its popularity among researchers increases. Without the availability of complete isolated ternatin in the market, researchers may find difficulties in studying single compound ternatin for various functionality. Besides, ternatin is a complex anthocyanin, which requires modification in isolation. Thus, appropriate anthocyanin isolation information, especially ternatin isolation, is crucial. The anthocyanin isolation steps include extraction, purification, and separation using the chromatographic method. The separation using thin-layer chromatography is low-cost and enables good separation but yields small quantity and require a longer time. Column chromatography able to gives higher yield than others, but the separation quality and quantity vary to the stationary phase used while the high-performance liquid chromatography (HPLC) can provide fast and excellent separation, but costly and small yields. Additionally, ternatin isolation requires additional fragmentation step using thin-layer chromatography or column chromatography for optimum result. By the time, multiple-step preparative HPLC used for the fragmentation of the ternatin mixture. The isolation from various sources shows a variation of the anthocyanins content in Clitoria ternatea petal extract. It predicted due to the different acylation and glycosylation pace of different plants, which yields in a variety of ternatin compositions. This pace may caused by different plant environment conditions.

Item Type: Thesis (Bachelor)
Uncontrolled Keywords: Anthocyanin; Chromatography; Clitoria Ternatea; Isolation; Ternatin
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions: Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User: Faisal Ifzaldi
Date Deposited: 02 Nov 2020 14:04
Last Modified: 02 Nov 2020 14:04
URI: http://repository.sgu.ac.id/id/eprint/1849

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