ANALYSIS OF ANTHOCIANIN AND POLYPHENOL CONTENT OF BUTTERFLY PEA FLOWER (Clitoria ternatea L.) EXTRACT WITH DIFFERENT SOLVENTS

Abstract

Butterfly pea flower (Clitoria ternatea L.) is a plant with economic value, containing anthocyanin and polyphenol compounds which have the potential to act as antioxidants. Extraction of butterfly pea flower anthocyanins can be done by maceration using water and ethanol, and phenolic extraction of butterfly pea flowers with ethanol. This research aims to determine the effect of different solvents on the anthocyanin and polyphenol content of butterfly pea flowers. The methods used surveys and selected random sampling with a total of 25 plants. Anthocyanin analysis on butterfly pea flowers was performed using the differential pH method, and polyphenol analysis was conducted using the Folin-Ciocalteu method. The results showed that different solvents had a significant effect on the total anthocyanin and polyphenol content in butterfly pea flowers. Based on the BNJ analysis, extraction using ethanol yielded the highest anthocyanin content of 24,08 ± 3,8 mg/100g, followed by aquades at 15,76 ± 1,55 mg/100g, and acetone at 9,01 ± 3,24 mg/100g. The BNJ analysis showed that extraction using acetone resulted in the highest total polyphenol content of 319,6 ± 21,1 mgGAE/g, followed by aquadest at 83,2 ± 12,9 mgGAE/g, and ethanol yielded the lowest total polyphenol content of 24,72 ± 12,7 mgGAE/g.