Evaluation reveals butterfly pea extract's antioxidant and antimicrobial properties, suggesting it could serve as a natural colorant.
Key Points
The butterfly pea extract in 30% ethanol showed the highest potential as a natural food dye, indicating its versatile applications.
Samples extracted with 30% ethanol exhibited the highest total phenolic and monomeric anthocyanin content, measuring 58.55 mg and 3.53 mg respectively.
Antioxidant and antimicrobial activities were present in all extracts, implying health benefits and food safety applications.
The study highlights the pH sensitivity of extracts, notably increasing with lower ethanol concentration aiding in color change for food applications.