Rheological Properties of Butterfly Pea- derived anthocyanins extracted using Ultrasonic Assisted Extraction method

  • Siti Hartini Hamdan
  • Muhammad Alif Aiman Asri
  • Izzati Halida
  • Shaidatul Najwa Mohamad
  • Fara Wahida Ahmad Hamidi
  • William Chong Woei Fong

Abstract

 Anthocyanin from butterfly pea extract is used for the skin brightening, rejuvenating, and hydration of serum product as the phenolic compound have the antioxidants effect. Its stability generally influenced by pH, temperature, light, metal ions in media, and other factors. It is important to monitor the temperature fluctuations because rising temperatures will lead to the partial or complete degradation of natural anthocyanins, which will reduce the intensity of the colour. However, the rheology involving density and viscosity of anthocyanin derived from butterfly pea flower are yet to be verified. In this study, we investigate the rheological characteristics of synthetic skin infused with anthocyanin from butterfly pea. Two sources of anthocyanin were used in this study: liquid anthocyanin from Bionutricia Malaysia, and raw extracted anthocyanin from dried butterfly pea flower. The dried butterfly peas are extracted using the Ultrasonic Assisted Extraction (UAE) process in an ultrasonic water bath. Total anthocyanin content (TAC) and physicochemical analysis consist of measurement of density, viscosity, and shear stress of extract have been investigate throughout the process. The total anthocyanin content (TAC) of raw and liquid butterfly pea extract was determined to be 261.28 mg/L and 32.272 mg/L respectively from the obtained absorbance at wavelength 510 nm and 700 nm using UV-Visible Spectroscopy. It is discovered that the extracted anthocyanin indicates non-Newtonian behaviour and pseudoplastic rheology behaviour for both samples.

Published
30-01-2024
How to Cite
Siti Hartini Hamdan, Muhammad Alif Aiman Asri, Izzati Halida, Shaidatul Najwa Mohamad, Fara Wahida Ahmad Hamidi, & William Chong Woei Fong. (2024). Rheological Properties of Butterfly Pea- derived anthocyanins extracted using Ultrasonic Assisted Extraction method. Journal Of Agrobiotechnology, 15(S1), 34-39. https://doi.org/10.37231/jab.2024.15.S1.371