World Journal of
Pharmaceutical and Life Sciences

EFFECT OF CLITORIA TERNATEA (BLUE BUTTERFLY PEA) FLOWER EXTRACT ON ANTIOXIDANT ACTIVITY USING FENTON REACTION

Pooja Sharma and Wasim Raja*

ABSTRACT

A tropical flower with the common names Butterfly pea flower and Bunga telang, Clitoria ternatea is renowned as one of the primary suppliers of polyphenols with potent anti-oxidant characteristics. Natural blue colourants benefit from the abundance of anthocyanin chemicals produced by Clitoria ternatea. As the least stable and most quickly damaged anthocyanins after extraction are those that give this colour, bluish colouring agents are now the most challenging to produce. Their stability frequently depends on a amount of operational factors, including sun exposure, high temperatures, and pH shifts. In addition to its colour properties, anthocyanins. They were recognized as a source of beneficial atoms as a result of its antioxidant abilities and advantageous health impacts, which include antibacterial, anti-cancer, and anti-obesity properties.. Various qualitative phytochemical tests were done for the presence of alkaloids, glycosides, carbohydrates, flavonoids etc. It was observed that 50% ethanol extract of Clitoria ternatea contains carbohydrates, proteins, glycosides, steroids and sterols, anthraquinones and triterpenoids. In the present study the methanol extract Clitoria ternatea was evaluated for antioxidant activity by the OH free radical scavenging activity using Fenton reaction. This study was conducted to investigate the effect of Clitoria ternatea extract using Fenton reaction. The dried fruit of Clitoria ternatea was extracted with methanol using a Soxhlet extractor. The total phenolics content of bark as determined by Fenton reaction and was found to be good antioxidant activity as dose depended manner. The antioxidant activity of plant extract was carried put with ascorbic acid as a standard reducing agent. All the analysis was made with the use of UV-Visible spectrophotometer. The Clitoria ternatea extract, there was a remarkable concentration dependent free radical scavenging and reducing power was exhibited. The result suggest that the Clitoria ternatea extract can be used as food antioxidant together with the improvement of food palatability. Further studies are in processing of analyzing the synergic association of extract with synthetic antioxidant and to identify compounds with antioxidant activity in cinnamon extracts. In conclusions the present study indicated that Clitoria ternatea extract may be a potential source of a natural antioxidants.

[Full Text Article]   [Download Certificate]