8(4) 2024, OCTOBER, 2024
Pages: 118-125
DOI: 10.63551/jggpb.vol.8.issue04.003
Evaluation of the fresh butterfly pea (Clitoria ternatea L.) accessions for the flavonoid content from the dried flowers
Author: N. Oktavia, F. Lovilca, N. Y. H. Wahid, Z. Bustomy, B. Waluyo
Category: Plant breeding
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Abstract:
Butterfly pea flowers (Clitoria ternatea L.) are vines frequently used as ornamental plants and health supplements. Butterfly pea flowers have a very interesting colour variation, namely blue, which is the most commonly used variation, and white. Butterfly pea flowers are thought to contain phenolic compounds, including phenols, flavonoids and tannins that are useful as antidotes to free radicals or antioxidants that can stabilise electrons and provide hydrogen to the body. The colour of the flowers can change from blue to pale purple as they dry. This study investigated the colour diversity and colour differences of fresh flowers of 44 accessions of blue and white single and double petals. The selected accessions were Cte-61482-01 with double petals and Cte-55891-01, Cte-55891-02, Cte-64293-01 and Cte-56362-01 with single petals, which consistently produced the highest flower weight with bright colour intensity and high flavonoid content.
Keywords: Butterfly pea flowers, antioxidants, health, weight, color
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