Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods
The butterfly pea flower (Clitoria ternatea L.) and purple basil (Ocimum basilicum L.) are tropical plants rich in phenolic compounds, including anthocyanins, flavonols, polyphenols, and flavonoids. In this study, butterfly pea flower beverage and butterfly pea flower beverage containing purple basi...
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| Language: | English |
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Hasan Eleroğlu
2025-05-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7456 |
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| author | Senanur Durgut Malçok Elif Nimet Havva Pehlivan Canan Ece Tamer |
| author_facet | Senanur Durgut Malçok Elif Nimet Havva Pehlivan Canan Ece Tamer |
| author_sort | Senanur Durgut Malçok |
| collection | DOAJ |
| description | The butterfly pea flower (Clitoria ternatea L.) and purple basil (Ocimum basilicum L.) are tropical plants rich in phenolic compounds, including anthocyanins, flavonols, polyphenols, and flavonoids. In this study, butterfly pea flower beverage and butterfly pea flower beverage containing purple basil were obtained using the infusion method (IM) and the ultrasound-assisted extraction (UAE) method. Both extraction process were carried out at two different durations: 3 and 7 minutes. Total phenolic content (TPC), total antioxidant capacity (TAC) and total monomeric anthocyanin (TMA) values increased in all beverage samples prepared by addition of purple basil extract. The color parameters of the samples were determined and the sensory characteristics were evaluated. This study will provide a new perspective on the extraction methods of butterfly pea flower plant, which has a characteristic blue color and contains functional biocomponents; its processing into a functional beverage; and its enrichment with purple basil, another plant rich in phytochemicals. |
| format | Article |
| id | doaj-art-8d3ac19b3be5469487628ffe5861c35d |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-8d3ac19b3be5469487628ffe5861c35d2025-08-20T02:01:05ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2025-05-011351196120610.24925/turjaf.v13i5.1196-1206.74566157Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion MethodsSenanur Durgut Malçok0https://orcid.org/0000-0002-1314-4965Elif Nimet Havva Pehlivan1https://orcid.org/0009-0009-0493-8868Canan Ece Tamer2https://orcid.org/0000-0003-0441-1707Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa 16059, TürkiyeDepartment of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa 16059, TürkiyeDepartment of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa 16059, TürkiyeThe butterfly pea flower (Clitoria ternatea L.) and purple basil (Ocimum basilicum L.) are tropical plants rich in phenolic compounds, including anthocyanins, flavonols, polyphenols, and flavonoids. In this study, butterfly pea flower beverage and butterfly pea flower beverage containing purple basil were obtained using the infusion method (IM) and the ultrasound-assisted extraction (UAE) method. Both extraction process were carried out at two different durations: 3 and 7 minutes. Total phenolic content (TPC), total antioxidant capacity (TAC) and total monomeric anthocyanin (TMA) values increased in all beverage samples prepared by addition of purple basil extract. The color parameters of the samples were determined and the sensory characteristics were evaluated. This study will provide a new perspective on the extraction methods of butterfly pea flower plant, which has a characteristic blue color and contains functional biocomponents; its processing into a functional beverage; and its enrichment with purple basil, another plant rich in phytochemicals.https://agrifoodscience.com/index.php/TURJAF/article/view/7456butterfly pea (clitoria ternatea l.)purple basil (ocimum basilicum)infusionultrasound-assisted extractionfunctional beverage |
| spellingShingle | Senanur Durgut Malçok Elif Nimet Havva Pehlivan Canan Ece Tamer Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods Turkish Journal of Agriculture: Food Science and Technology butterfly pea (clitoria ternatea l.) purple basil (ocimum basilicum) infusion ultrasound-assisted extraction functional beverage |
| title | Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods |
| title_full | Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods |
| title_fullStr | Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods |
| title_full_unstemmed | Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods |
| title_short | Investigation of the Bioactive Properties and In vitro Bioaccessibility of Functional Butterfly Pea Flower (Clitoria ternatea L.) Beverages Produced by Ultrasound-Assisted Extraction and Infusion Methods |
| title_sort | investigation of the bioactive properties and in vitro bioaccessibility of functional butterfly pea flower clitoria ternatea l beverages produced by ultrasound assisted extraction and infusion methods |
| topic | butterfly pea (clitoria ternatea l.) purple basil (ocimum basilicum) infusion ultrasound-assisted extraction functional beverage |
| url | https://agrifoodscience.com/index.php/TURJAF/article/view/7456 |
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