Phytochemical content and antioxidant activity of Butterfly Pea extract using different extraction methods
Keywords:
Phenolic compound, Flavonoid, Maceration, Soxhlet extractionAbstract
Butterfly pea (Clitoria ternatea) is a plant known for its diverse bioactive properties. This study aimed to investigate the phytochemical contents—phenolic compounds, flavonoids, vitamin C, and anthocyanins—as well as the antioxidant activities of butterfly pea flower extracts obtained through maceration and Soxhlet extraction methods. The results revealed that the phytochemical content and antioxidant activity of the extracts increased with concentration. Phenolic compounds were found in the highest amounts (up to 156.12±17.98 mg GAE/g extract), followed by flavonoids, vitamin C, and anthocyanins, respectively. Comparatively, Soxhlet extraction yielded higher levels of phenolic compounds, flavonoids, and vitamin C, whereas maceration resulted in greater anthocyanin content and reducing power. However, there was no statistically significant difference in DPPH radical scavenging activity between the two extraction methods, with EC50 values of 1.49 and 1.57 mg/mL for maceration and Soxhlet extraction, respectively. These findings indicate that butterfly pea flowers are a rich source of phytochemicals and antioxidants, and that the extraction method influences the yield of bioactive compounds.
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