Characteristics of natural blue dye of double-petaled butterfly pea flower (Clitoria ternatea L.) on different extraction time and temperature: Comparative study on fresh extract, concentrated extract, and rehydrated extract

Santosa, Arif P.; Pribadi, Teguh; Dewanto, Hamami A.; Djarwaningsih, Tutie -; Sulistiarini, Diah -; Windadri, Florentina I.; Susiarti, Siti; Hariri, Muhammad R.; Erlinawati, Ina

doi:10.21608/ejbo.2025.360063.3197

Characteristics of natural blue dye of double-petaled butterfly pea flower (Clitoria ternatea L.) on different extraction time and temperature: Comparative study on fresh extract, concentrated extract, and rehydrated extract

Document Type : Regular issue (Original Article)

Authors

¹ Agrotechnology Study Program, Faculty of Agriculture and Fisheries, Muhammadiyah University of Purwokerto, Jl. Raya Dukuhwaluh, Dukuhwaluh, Kembaran, Kabupaten Banyumas, Jawa Tengah 53182, Indonesia

² Research Center for Biosystematics and Evolution, Indonesian Research and Innovation Agency, Jl. Raya Jakarta-Bogor Km. 46, Cibinong, 16911, Indonesia

³ Research Center for Ecology and Ethnobiology, Indonesian Research and Innovation Agency, Jl. Raya Jakarta-Bogor Km. 46, Cibinong, 16911, Indonesia.

10.21608/ejbo.2025.360063.3197

Abstract

Clitoria ternatea L., a tropical legume known for its vivid blue flowers, is rich in anthocyanins which function as natural pigments with strong antioxidant properties. Owing to its bioactive potential and colorant stability, this species presents a promising source of natural dyes for functional food and beverage applications. This study investigates the characteristics of natural blue dye derived from double-petaled Clitoria ternatea L. (butterfly pea) flowers, focusing on the effects of different extraction temperature and duration on the yield, anthocyanin content, antioxidant activity, and color properties of fresh, concentrated, and rehydrated extracts. The extraction process was conducted via aqueous maceration, followed by concentration through controlled thermal evaporation and rehydration to original volume. Results showed that higher extraction temperatures increased anthocyanin content in fresh extracts, with the highest recorded at 75°C for 6h. However, prolonged heating during concentration (70°C for 10h) reduced antioxidant activity, despite increasing anthocyanin content. Rehydrated extracts exhibited similar anthocyanin levels to fresh extracts but significantly lower antioxidant activity. Notably, the antioxidant activity of fresh extracts (70.11 ± 13.42%) exceeded values reported in previous studies. Colorimetric analysis revealed temperature- and process-dependent changes in brightness and chromatic attributes (a*, b*). The K2T4 treatment (50°C, 24h) produced optimal extract quality across parameters. These findings support the potential application of concentrated C. ternatea extract as a ready-to-use natural blue dye in food and beverage products, though further studies are recommended on storage stability and broader phytochemical profiling.

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