STUDY ON THE EFFECT OF DRYING METHODS ON THE ANTIOXIDANT ACTIVITY OF BUTTERFLY PEA FLOWERS
Keywords:
Butterfly pea flowers, Butterfly pea flower juice, Drying, AnthocyaninAbstract
Butterfly pea is a plant with high nutritional value and contains biologically active compounds. This active compound possesses nutraceutical and antioxidant properties, which belong to the anthocyanin group. The drying and processing stages of using butterfly pea as a food ingredient cause antioxidant degradation due to heat and sugar. Studying and identifying appropriate methods for producing dried butterfly pea flowers using suitable techniques can serve as a preliminary approach to preserving the degradation of antioxidant and anthocyanin compounds. This research studied total phenolic content and antioxidant activities of 3 types of dried butterfly pea flowers: sun drying, hot air drying, and freeze-drying. The results found that freeze-dried butterfly pea flowers retained their shape and juice color similar to fresh butterfly pea flower juice. Additionally, this method effectively preserved the highest level of antioxidants. Moreover, making syrup reduces the amount of phenolic compounds and antioxidant activity. The butterfly pea flower juice had, a total phenolic content of 41.41±1.13 mg GAE/g and antioxidant activity of 39.76±0.55% DPPH scavenging, whereas butterfly pea flower syrup had a lower, total phenolic content and antioxidant activity of 37.74±1.56 mg. GAE/g and 37.01±1.08 % DPPH scavenging, respectively.
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