Analisis Kualitatif dan Kuantitatif Antosianin Ekstrak Etanol Bunga Telang (Clitoria ternatea L.)

Ni Putu Ria Agusthya Arya Wirdana; Ni Made Sukma Sanjiwani; Ni Nyoman Wahyu Udayani

doi:10.36733/usadha.v5i2.14814

Authors

Ni Putu Ria Agusthya Arya Wirdana Array
Ni Made Sukma Sanjiwani Faculty of Pharmacy, Universitas Mahasaraswati Denpasar
Ni Nyoman Wahyu Udayani Faculty of Pharmacy, Universitas Mahasaraswati Denpasar

DOI:

https://doi.org/10.36733/usadha.v5i2.14814

Keywords:

anthocyanin, butterfly pea flower (Clitoria ternatea L.), differential pH, UV-Visible Spectrophotometry

Abstract

A

nthocyanins are members of the flavonoid family that act as bioactive compounds due to their antioxidant properties. These compounds are commonly found in plants exhibiting red, purple, or dark-red pigmentation, such as roses, hibiscus, and butterfly pea flowers. This study aimed to determine the presence of anthocyanins in the ethanolic extract of butterfly pea flowers (Clitoria ternatea L.) and to quantify their anthocyanin content. Butterfly pea flowers were extracted by maceration using ethanol, followed by qualitative phytochemical screening for anthocyanins using a test-tube method. Anthocyanin content was subsequently determined using the pH differential method with UV–Visible spectrophotometry. The obtained data were analysed according to the Beer–Lambert law. The results showed that the ethanolic extract of butterfly pea flowers tested positive for anthocyanins, as indicated by the formation of a blue-green colour that gradually faded during phytochemical testing. Quantitative analysis revealed a mean anthocyanin content of 0.7158 mg/L (0.0160%).

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