Extração de compostos bioativos de flor de Clitoria ternatea

Abstract

The butterfly bean flower (Clitoria ternatea) is considered an unconventional food plant (PANC), being used in the preparation of teas and different foods in Asia. Studies have shown that the butterfly bean flower has a considerable concentration of bioactive compounds beneficial to human health, showing itself as a potential ingredient for the food industry. The objective of this work was to extract the bioactive compounds from the butterfly bean flower. For this, a 23 factorial design was used, with repetition at the central point, to evaluate the effect of ethanol concentration (0 to 80%), time (30 to 90 minutes), and temperature (40 to 80°C) of extraction in the concentration of total phenolic compounds and antioxidant activity, determined by the methods of iron reduction (FRAP) and capture of free radicals DPPH and ABTS. The results indicated that distilled water at 40°C for 30 minutes was the best condition for the extraction of phenolic compounds. In addition, the generated mathematical model had a good fit (R2=0.92). The extracts obtained showed significant antioxidant activity by the methods evaluated, which is associated with the presence of phenolic compounds. With this work, it was possible to conclude that the butterfly bean flower has great potential to be applied in the food industry with several beneficial properties for consumers.