Thermal Degradation of Anthocyanins in Butterfly Pea ( Clitoria ternatea L.) Flower Extract at pH 7

Abstract

The degradation of anthocyanins from Clitoria ternatea L. flower (CT) extract at pH 7 bottled with 0% and 50% volume of headspace (HS0 and HS50, respectively) were studied at various temperatures (7, 30, 45, 60, 75, 90°C). The extract was stable at 7°C up to 56 days. The effect of the presence of headspace to accelerate the degradation was significance at ≥30°C. The color and chemical degradation were adequately be described by the first order reaction kinetics. However, the degradation at 30°C was faster than at 45°C. The activation energy for the chemical degradation of HS0 and HS50 extracts at 45-90°C were 83.21 and 101.15 kJ/mol. The decrease of A 628 was the fastest, followed by A 580 and A 550 , respectively. By the evidence collected, it was proposed that the degradation of anthocyanins in CT extract was initiated by the unfolding and the deacylation of anionic quinonoidal base species.